Pressure Canned Beef Stew: Frugal Dinner in a Jar for Busy Days
Sometimes (or all the time), life gets crazy. Between work, chores, kids, and everything else, it’s hard to cook a meal every single night. That’s why I love this pressure canned beef stew! Make a batch now, and have a hearty, homemade dinner in the pantry ready in minutes. It’s a cozy, satisfying dinner without the fuss. Just grab a jar and heat it up. It’s very important to get that pressure canning process down pat. Don’t worry, I’ll break it down step-by-step.
Pressure Canned Beef Stew
Equipment
- Pressure canner and supplies
- Mason jars
Ingredients
- 1 tbsp oil
- 2 lbs beef stew meat
- 6 cups potatoes peeled and cubed
- 4 cups carrots sliced and peeled
- 1 ½ cup celery chopped
- 1 ½ cup onion chopped
- 6 cloves garlic finely chopped
- 2 tbsp salt
- 2 tsp oregano
- 2 tsp basil
- 2 tsp rosemary
- 2 tsp parsley
- 1 tsp pepper
Instructions
- Prepare jars. Clean jars with hot, soapy water. Prepare your pressure canner by adding 3 inches of water to the bottom (or as much water as your pressure canner manufacturer recommends). Add a splash of white vinegar to the canner. Place the clean jars in the pressure canner with water so they don’t float around. Set the burner to medium heat and allow the jars to heat up. Add the lids and rings to a small pot over medium-low heat and allow them to simmer. Do not boil.
- Cook the meat. Add the oil to a large pot over medium heat. Once the oil warms, add the stew meat. Cook the stew meat for 3-5 minutes or until it browns on all sides.
- Add vegetables. Next, add the potatoes, carrots, celery, onion, and garlic. Stir to combine. Add enough water to cover the mixture.
- Add herbs. Add the salt, oregano, basil, rosemary, parsley, and pepper. Stir to combine. Bring the mixture to a boil, stirring often.
- Boil water. Bring a separate pot of water to a boil. Later, this will be used to fill the jars back up.
- Fill jars. Once the meat and vegetable mixture has come to a boil, ladle it into the hot jars, leaving a generous 1” headspace. (Cooking the vegetables down is unnecessary since they will be while the jars are processed.)
- Remove bubbles. Remove the bubbles from the jars using a debubbler, plastic knife, or wooden chopstick.
- Prepare jars. Fill the jars back up with boiling water (from that separate pot earlier) so they have a 1-inch headspace. Clean the rims of the jars with a clean, moist towel. Place the lids and rings on the jars, tightening them until they are fingertip-tight.
- Process jars. Transfer the jars to the pressure canner, and adjust the water level to your manufacturer’s recommendation. Place the lid on and lock it. Set the burner to medium-high heat. Allow the canner to vent steam for 10 minutes continuously. After 10 minutes, set your canner to 10 lbs of pressure. Once it hits 10 lbs of pressure for weighted (or 11 lbs for dial gauge), set your timer for 75 minutes for pints (or 90 minutes for quart jars) (adjusting for altitude). **Do not start the timer until your gauge is at pressure. **If the gauge drops below 10 lbs of pressure, increase the heat and start the timer over. The jars need to be processed at the correct pressure the whole time.
- Turn off the heat. Turn off the heat and allow the pressure to come down naturally. Once the gauge reads 0 lbs of pressure, you can remove the weight or reduce the dial to zero. Allow the canner to release more pressure. Wait five more minutes after the pressure is fully released before removing the lid.
- Cool the jars. Remove the lid, tilting it away from your face, and allow the jars to sit in the canner for 10 more minutes. Transfer the jars to a heat-safe area to cool for 12-24 hours. After 24 hours, check the seals. If you have confirmed a proper seal, you can store the jars for 12-18 months or per your manufacturer’s lid recommendations.
You know those days when you crave something comforting and homey, but the thought of spending hours in the kitchen makes you want to order takeout? This stew is my answer to those days! I pull a jar off the shelf, heat it up, and have a delicious, homemade meal ready in minutes. It’s a lifesaver on busy weeknights.
Plus, my family loves it, which is always a win! I usually serve it with crusty bread for dipping, like my apple cider sourdough bread – so good!
Key Ingredients and Tools
The right tools and ingredients will make this canning project a breeze!
- Pressure Canner. This isn’t your grandma’s stockpot! A pressure canner is specifically designed to safely reach the high temperatures needed to preserve low-acid foods like meat. It’s an investment but essential for this recipe.
- Debubbler. This handy tool helps remove air bubbles from your jars before processing. While not strictly necessary (a plastic knife or chopstick works too!), it makes the job easier. Look for them near other canning supplies. Removing air bubbles helps give you a good seal.
- Mason Jars. You’ll want to use jars specifically designed for canning. They’re made from thick glass to withstand the heat and pressure. Make sure they’re free of any cracks or chips.
- Beef Stew Meat. Choose a cut that’s suitable for slow cooking, like chuck roast. It’ll get nice and tender in the canner.
Using the right equipment and ingredients will help you can your beef stew safely and successfully.
Troubleshooting and Help
It’s best to stick with fresh veggies for this recipe. Frozen vegetables tend to release more liquid during canning, which can affect the consistency of your stew and potentially interfere with a proper seal.
You’re right to be mindful of that! Dial gauge canners typically require a slightly higher pressure setting. You’ll want to process your jars at 11 lbs of pressure instead of 10 lbs.
Yes, you do! Higher altitudes require longer processing times to make sure your stew is safely canned. You can find altitude adjustments in your pressure canner’s manual or by searching online for pressure canning altitude adjustments.
After your jars have cooled completely, press down on the center of the lid. If it doesn’t flex or move, you have a good seal! You can also remove the screw bands and gently try to lift the lid. It should stay firmly in place. If any of your jars haven’t sealed correctly, don’t worry! You can store them in the refrigerator and enjoy that stew sooner rather than later.
If you have more questions about pressure canning this beef stew, I’m happy to help! Just leave a comment below, and I’ll do my best to answer it.
I hope you found this pressure canned beef stew recipe easy to follow. Enjoy this beef stew from your pantry when things get hectic or you want a comforting meal without all the work. No more stressing about what’s for dinner – grab a jar, and you’re good to go. It might seem intimidating at first, but seriously, it’s easier than you think. And once you see how convenient it is, you’ll be hooked.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.