People think I’m crazy because I can so much, lol! But when you open your pantry on a busy day and find a homemade jar of hearty beef stew waiting for you, suddenly all that work feels completely worth it.
Today I made 12 quarts of homemade beef stew, packed with tender beef, potatoes, carrots, onions, and plenty of rich flavor. It takes some time to prepare, but once everything is finished, you have convenient homemade meals ready whenever you need them.
One important note: beef stew containing meat must be pressure canned, not water-bath canned. The recipe below uses the pressure-canning approach for long-term storage. For safety, use a tested pressure-canning method and follow the pressure canner manufacturer’s instructions.
Ingredients
For approximately 12 quarts, you can prepare:
- About 10–12 pounds beef stew meat, cut into bite-size cubes
- 5–6 pounds potatoes, peeled and cubed
- 4–5 pounds carrots, peeled and sliced
- 2–3 pounds onions, chopped
- 10–12 cups beef broth or cooking liquid
- Salt, according to taste
- Black pepper, according to taste
- 3–4 bay leaves
- Garlic, optional
- Your favorite dried herbs, optional
For canning, do not add flour, cornstarch, cream, milk, or other thickening ingredients before processing. The stew can be thickened after opening and reheating.
Step 1: Prepare the Beef
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