Beef Bourguignon for Pressure Canning

This is part of my meal starter series! This beef bourguignon is easy and fantastic to have on your shelf for a beautiful Sunday dinner in a jiffy without having to do lot of work on your day off! This dish id delicious!

Ingredients and Variations

Ingredients: Beef roast, pearl onions, carrots, button and cremini mushrooms, garlic, bay leaf, beef broth, Chianti, onion powder, garlic powder, salt and pepper.

Variations: Stew meat or beef brisket can be used, chopped white or yellow onion can be used in place of pearl onions if you cannot find them, button or cremini mushrooms can be used, water and beef bouillon can be used in place of beef broth.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Beef Bourguignon for Pressure Canning

Recipe by Jeni Gough

3.8 from 5 votes

Prep time

20

minutes

Processing time

90

minutes for quarts

Processing time

75

minutes for pints

Yields

7

quarts or

Yeilds

14

pints

Delicious Sunday dinner ready when you are!

Ingredients

• 7 lb. beef roast

• 2 cups pearl onions, peeled

• 3 1/2 Carrots, diced

• 1/4 cup fresh parsley, chopped

• 16 oz mushrooms, cleaned and quartered (I use a mixture of button and cremini)

• 3 1/2 bay leaves

• 12 cups beef broth or stock

• 4 cups red wine

• 1 tsp onion powder

• 1/2 tsp Garlic powder

• 4 cloves garlic, minced

• 3 tsp Kosher salt – divided

• 1 tsp fresh cracked black pepper – divided

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
• Make broth :To a large pot add beef broth, wine, onion powder, garlic powder, salt and pepper and mushrooms. Bring to a boil, cover, turn heat to low and simmer for 10 minutes while you cut meat and veg.
• Mix meat, onions, parsley and carrots in large bowl, add garlic 1/2 tsp pepper and a tsp salt, mix well.
• Into each jar: Add 1/2 a bay leaf and fill halfway with meat and veg mixture. Ladle broth into jars leaving 1-inch headspace, remove air bubbles, wipe rims, add lids and rings to fingertip tight and place directly into simmering pressure canner.
• Process quarts and pint and a halfs for 90 minutes, process pints and half pints for 75 minutes

Recipe Video

Notes

• To Use: Heat contents of jar up in a pan and thicken with a cornstarch slurry. Serve over potatoes, rice or pasta or with vegetables.