Easy Pressure Canned Beef Stew Makes 7-8 Pints
- Chelsea Stolte
- Oct 3
- 3 min read
Updated: Oct 7
Good Day! This blog came up because we had plenty of cow leftover that would NOT fit in our freezer after ordering half a cow. So we got creative with chunking meat and canning ground beef (see other blog for canned taco ground beef recipe). I strongly suggest if you can afford to save for a few months, it is more cost effective to buy 1/4 or 1/2 a cow instead of paying 12.99/lb for a sirloin steak, or as of recent I saw upwards of $6.00/lb for ground beef that is like 70/30?! Wow!
Let's get started. Clear a workspace for yourself and get out your favorite cutting board and knife. You need to chop some vegetables and cube some meat (skip if you are using store bought beef stew meat pre-cut). If you have a cow, find yourself a chuck roast or two. You need about 2.5 Lbs to make approximately
Instructions to Canned Beef Stew:
Equipment:
8 pint mason jars (wide mouth)
Mason Jar Tongs
Pressure Canner
Towel
Skillet
Stock Pot
Ladle
Ingredients:
2.5 lbs. Cubed Chuck Roast 1"
1 Can 11.5 oz Canned Green Beans
4 Cups Chopped Carrots
1.5 Cusp Chopped Celery
2 Cans 11.5 oz Canned Diced Tomatoes
6 Cups Cubed Potatoes 1"
Beef Bouillion Cube
2 Cups Chopped Yellow Onion
1 Minced Garlic Clove Per Pint Jar
1 Tbs Vegetable Oil
2.5 Tsp Salt
1 tsp Herbs De Provence OR
1/2 tsp Thyme & 1/2 tsp Oregano
1 tsp black pepper
Steps:
Prepare your canned beef stew by having your pressure canner ready, instructions read, and your 8- pint mason jars sterilized and ready to go.
Note: Make sure to lube your pressure canner rims... I used vegetable oil this time. You can use Vaseline... other oils... something to help with the seal.
Add oil to frying pan and brown the stew meat. You don't need to fully cook**
While meat is browning, cut up all your vegetables and combine in a bowl or keep them separate. You will end up throwing it all into a stew pot.
When meat is done browning throw into a stock pot and combine will all of the vegetables.
Cover the mixture with enough water that everything is underwater but not drowning.
Bring stew mixture to a boil and ladle into mason jars (there is a rim tool to help you transfer this if you don't want to make a mess) what is it called? OH! a Funnel, a wide mouth funnel.
Add 1-2 layers in your pressure canner of the jars. Don't forget to use your metal tray separator if you have them. Find those canning tongs too!
Process your pints for 1:15 minutes or 75 minutes. Your weighted gage will depend on your location, do a quick check on google!
Pressure canner reminders - bring canner up to rolling steam without the weight. After steaming begins wait 10 minutes for steam to continue. Put on your 10lb weight if you are below 1000 ft (Which I am). Start the time once the weight starts jiggling.
After alarm goes off, turn off heat to stove. DONT TOUCH THE WEIGHT YET! Let the pressure come down to zero naturally. Once down to zero, remove your gage and wait another 10 minutes before opening your canner.
Use your tongs! This baby is hot. The jars will most likely still be boiling inside.
Happy Canning!
10.3.2025
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