South West Style Beef Stew (Raw Pack Pressure Canning)

This South Western Beef Stew is So good, you will never go back to the basic!

Ingredients and Variations

Ingredients: Beef stew meat, white onion, garlic, carrots, mushrooms, tomatoes, roasted chilis, chipotle and adobo, paprika, chili powder, garlic powder, onion powder, bay leaf, Worcestershire sauce, granulated sugar, Kosher salt and black pepper.

Variations: Use your choice of beef cut, add your choice of pepper (hot or mild), season to your taste. Any extra vegetables you like can be added including potatoes.

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.

*Pint and a half jars always process for quart time and half pints always process for pint times.

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

South West Style Beef Stew (Raw Pack Pressure Canning)

Recipe by Jeni Gough

0.0 from 0 votes

Yields

7

quart or

Yields

14

pints

Ingredients

• 7 lbs beef stew meat

• 1 lb mushrooms, quartered

• 1 large onion, chopped

• 1 cup diced tomatoes

• 4 cloves garlic, minced

• 1/2 tbsp paprika (sweet or smoked)

• 1/2 tsp garlic powder, divided

• 1 tsp onion powder, divided

• 1/2 tsp salt

• 1/2 cup roasted green chillis or peppers of your choice

• 3 1/2 bay leaves, whole leaves broken in half

• Broth

• 16 1/2 cup beef broth

• 2 tbsp Worcestershire sauce

• 1 tsp granulated sugar

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp Kosher, canning or sea salt

• 1/2 tsp pepper

• 1-2 chipotle peppers, pureed with 1 tbsp adobo sauce

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. Do NOT turn on as this is a cold pack method.
• Make Broth: Put all broth ingredients into a large pot, bring to a boil, cut heat and cool completely.
• In a large bowl, combine well beef, vegetables and seasonings
• Fill jars halfway full with beef and vegetables, add 1/2 (1/4 bay leaf for pints) a bay leaf to each jar and pour cold broth over beef and vegetables up to 1-inch headspace.
  Remove air bubbles, wipe rimes, place on lids and bands to fingertip tight. Place into cold canner
• Process quarts for 90 minutes and pints for 75 minutes.
• Serving Suggestions: Serve over green chili mashed potatoes and poblano cream if desired.