Start with fresh, chilled beef. Trim away excess fat and cut the meat into relatively uniform cubes.
For better flavor, brown the beef in batches in a large heavy-bottomed pot. Don’t overcrowd the pot because the meat will steam instead of browning.
You don’t need to cook the beef completely at this stage. The pressure-canning process will finish cooking it.
Step 2: Prepare the Vegetables
While the beef is browning, prepare the vegetables.
Peel and cut the potatoes into similar-sized chunks. Wash, peel, and slice the carrots, then chop the onions.
Keeping the pieces reasonably uniform helps everything cook more evenly.
Step 3: Make the Stew Base
Return the browned beef to a large stockpot.
Add the onions, carrots, potatoes, beef broth, bay leaves, garlic, pepper, and any herbs you’re using.
Bring everything to a simmer and cook until the vegetables are heated through and the meat is partially cooked.
Don’t turn the stew into an extremely thick gravy. You want enough liquid to surround the solid ingredients in the jars.
Step 4: Prepare the Jars
Wash your quart canning jars carefully and inspect them for cracks, chips, or other damage.
Keep the jars hot until you’re ready to fill them.
Prepare new canning lids according to the manufacturer’s directions.
Step 5: Fill the Jars
Using a jar lifter and canning funnel, carefully add the hot beef and vegetables to each jar.
Distribute the ingredients fairly evenly so that every jar gets plenty of beef and vegetables.
Add hot broth to cover the food while maintaining the required 1-inch headspace for meat canning.
Remove trapped air bubbles with a nonmetallic bubble remover or appropriate canning tool.
Wipe each jar rim completely clean.
Place the lid on the jar and apply the screw band according to the lid manufacturer’s instructions.
Don’t overtighten.
Step 6: Load the Pressure Canner
Place the recommended amount of hot water into your pressure canner according to its manufacturer’s instructions.
Carefully place the filled jars onto the rack.
Secure the pressure-canner lid.
Allow steam to vent continuously before beginning the pressure-processing stage. The National Center for Home Food Preservation recommends venting the canner for 10 minutes before pressurizing for its standard pressure-canning procedure.
Step 7: Pressure Can the Quart Jars
For quart jars of beef, the tested processing time for meat pieces, cubes, or chunks is 90 minutes. The required pressure depends on the type of pressure canner and your altitude. For example, a weighted-gauge canner uses 10 PSI at 0–1,000 feet and 15 PSI above 1,000 feet; dial-gauge pressures vary by elevation.
Do not start the 90-minute timer until the canner has reached the correct pressure.
If you’re at a higher elevation, use the pressure specified for your elevation rather than simply copying a sea-level setting.
Step 8: Let the Canner Cool Naturally
When the processing time is complete, turn off the heat.
Do not force-cool the pressure canner, open it immediately, or run cold water over it.
Allow the pressure to return naturally to zero, then follow your canner’s instructions for opening the lid safely.
Carefully remove the jars with a jar lifter and place them upright on a towel or protected surface.
Step 9: Let the Jars Cool
Leave the jars undisturbed for about 12–24 hours.
As they cool, you may hear the satisfying little pop as the lids seal.
Don’t press down on the lids while they’re cooling.
After cooling, check each jar to make sure the lid has sealed properly. Any jar that has not sealed should be refrigerated and used promptly rather than stored at room temperature.
Step 10: Label and Store
Wipe the jars clean and label them with the contents and date.
Store sealed jars in a cool, dark, dry place away from direct sunlight and temperature extremes.
And just look at that pantry afterward!
Twelve beautiful jars of homemade beef stew, ready for those nights when you don’t want to spend an hour cooking dinner.
When you’re ready to eat one, simply open the jar, pour the contents into a saucepan, heat thoroughly, and adjust the seasoning. If you prefer a thicker stew, you can thicken it after opening and heating.
The best part is knowing exactly what went into every jar. No last-minute grocery trip, no complicated dinner, and no starting from scratch after a long day.
So yes… maybe making 12 quarts of beef stew in one day looks a little crazy. 😂
But six months from now, when there’s a homemade dinner sitting on the shelf waiting for you, you’ll probably think it was one of the smartest things you ever did.