Canning Beef Burgundy: 12 Months of Rich, Wine-Kissed Comfort

No heading needs to be written for the introduction. There’s something magical about opening a jar of homemade beef burgundy months after you’ve made it—the rich aroma of wine-soaked beef and earthy mushrooms flooding your kitchen instantly transports you back to that cozy cooking day. I’ve been canning this French classic for years, ever since my neighbor Marie (a true Burgundy native) showed me her family’s method. Trust me, once you taste how the flavors deepen during storage, you’ll never go back to store-bought stews.

Canning beef burgundy isn’t just about preservation—it’s about capturing comfort in a jar. On busy nights when I’m exhausted, nothing beats grabbing a jar, reheating it, and feeling like I’ve cooked for hours. The wine tenderizes the beef beautifully during processing, and those pearl onions? They turn melt-in-your-mouth tender. What I love most is how the pressure canner transforms this into shelf-stable gold that tastes like it simmered all day. Let me show you how to make this hearty, wine-kissed stew that’ll have your future self thanking you!

Why You’ll Love Canning Beef Burgundy

This recipe isn’t just food preservation—it’s flavor magic in a jar! Here’s why I’m obsessed with canning beef burgundy:

• Deep, developed flavors – The wine and spices meld beautifully during storage, tasting like you simmered it for days
• Emergency gourmet meals – Nothing beats popping open a jar after work for instant French bistro vibes
• Year-round comfort – Summer tomatoes? Winter root veggies? This pairs perfectly with whatever’s seasonal
• No freezer burn worries – Unlike frozen stews, canned burgundy stays perfect for 12+ months
• Gift goldmine – Friends still rave about receiving my “fancy homemade stew” as presents

The first time I tasted my canned burgundy after 3 months? Wow—the beef was fork-tender and the sauce had transformed into something restaurant-worthy. Now I always keep a dozen jars in my pantry!

Ingredients for Canning Beef Burgundy

Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need, prepped just so:

• 2 lbs beef chuck – trimmed of excess fat and cut into 1-inch cubes (trust me, uniform size matters!)
• 1 cup dry red wine – Burgundy or Pinot Noir work best (don’t use cooking wine – it’s too salty)
• 1 cup beef broth – homemade or low-sodium store-bought
• 1 cup mushrooms – cremini or button, sliced thick so they don’t disappear
• 1 cup pearl onions – peeled (the frozen pre-peeled ones are my secret shortcut)
• 2 cloves garlic – minced fine (I smash mine with the side of my knife like Grandma taught me)
• 2 tbsp tomato paste – that concentrated umami punch makes all the difference
• 1 tbsp olive oil – for that perfect sear on the beef
• 1 tsp thyme – dried is fine, but fresh is magical if you’ve got it
• 1 tsp salt – plus more to taste later
• 1/2 tsp black pepper – freshly ground if you can!

Equipment Needed for Canning Beef Burgundy

You don’t need fancy gadgets for this recipe, but a few key tools will make your canning session smooth and successful. Here’s what I always pull out before starting:

• Pressure canner – This is non-negotiable for safe meat canning (water bath canners won’t cut it!)
• Pint or quart mason jars – I prefer wide-mouth for easier filling
• New lids and rings – Never reuse lids—they won’t seal properly
• Jar lifter – Those jars get HOT, and this saves your fingers
• Canning funnel – Keeps those jar rims clean for perfect seals
• Bubble remover – A chopstick works in a pinch
• Large Dutch oven – For browning beef and simmering the stew
• Ladle – My wide, stainless steel one prevents spills
• Clean towels – For wiping rims and handling hot jars

Pro tip from my canning fails: Keep extra jars and lids handy—you’ll always need one more than you think!

How to Make Canning Beef Burgundy

This is where the magic happens! Follow these steps carefully, and you’ll have jars of beef burgundy that’ll make your kitchen smell like a Parisian bistro. I’ve learned through trial and error—so you don’t have to!

Browning the Beef

First, pat those beef cubes dry with paper towels—this is my secret for getting that perfect crust. Heat olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches (crowding is the enemy of browning!), sear the beef for 2-3 minutes per side until you get that gorgeous mahogany color. Don’t rush this step—those browned bits at the bottom are pure flavor gold! Transfer the beef to a bowl as it’s done.

Sautéing Vegetables

Now, in that same pot (keep all those tasty browned bits!), toss in your mushrooms, pearl onions, and garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms release their juices and the onions turn slightly translucent. Watch the heat—if things start sticking, just deglaze with a splash of that red wine. Stir in the tomato paste, thyme, salt, and pepper—your kitchen should smell amazing by now!

Simmering and Canning

Return all the beef and any accumulated juices to the pot. Pour in the remaining wine and beef broth—you should hear a happy sizzle! Bring it to a gentle boil, then reduce heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally, until the beef is fork-tender.

While that simmers, sterilize your jars and lids. When the stew is ready, ladle it into hot jars, leaving a full 1-inch headspace—this is crucial for proper sealing! Remove air bubbles with a chopstick, wipe the rims clean, and secure the lids. Process pints for 75 minutes and quarts for 90 minutes at 10 lbs pressure in your canner. Let the pressure release naturally—patience is key here!

Tips for Perfect Canning Beef Burgundy

After dozens of batches, I’ve learned a few tricks that take this recipe from good to “Oh my gosh, did you really make this?” Here are my can’t-skip tips for beef burgundy that’ll impress even the pickiest French chef:

• Wine matters most – Skip the “cooking wine” aisle! A decent $10 bottle of Burgundy or Pinot Noir makes all the difference. If you wouldn’t drink it, don’t can with it.
• Trim like you mean it – That marbling looks pretty, but too much fat can affect shelf life. I trim my chuck roast until only thin streaks remain – about 1/8-inch fat is perfect.
• Season boldly (but carefully) – Flavors mellow during storage, so I add an extra pinch of salt and pepper. But go easy on the thyme – it intensifies surprisingly!
• Brown in batches – I know it’s tempting to dump all the beef in at once, but overcrowding steams instead of sears. Three smaller batches give you that deep caramelization.
• Test your canner – Before starting, do a trial run with water to ensure your pressure gauge is accurate. My first batch failed because my old canner was 2 lbs off!
• Headspace is holy – That 1-inch rule isn’t a suggestion! Too little and it’ll spill; too much and you risk improper sealing. I keep a ruler in my canning drawer.
• Wait for the “ping” – Let jars cool undisturbed for 24 hours. The satisfying pop means you’ve succeeded! Any unsealed jars go straight to the fridge for immediate eating.

My biggest lesson? Don’t rush the natural pressure release – impatient lifting of that canner lid has ruined more than one batch for me. Now I set a timer and walk away!

Serving Suggestions for Canning Beef Burgundy

Oh, the possibilities when you pop open a jar of this burgundy goodness! My all-time favorite? Heap it over a mound of buttery mashed potatoes—the way the rich sauce soaks in is pure magic. For busy nights, I’ll toast thick slices of crusty baguette to dunk right in. Feeling fancy? Serve alongside roasted carrots and a simple green salad. The wine-kissed sauce makes even the simplest sides feel special. Pro tip: Save that last spoonful of juice in the jar—it’s gold for deglazing pans or elevating gravy!

Storing and Reheating Canning Beef Burgundy

One of the best things about canned beef burgundy is how it just gets better with time! Properly sealed jars will keep their magic for 12-18 months in a cool, dark pantry—though I doubt they’ll last that long once you taste them. I always date my jars with a grease pencil (those lids are slippery when wet!), and rotate my stock so the oldest gets used first.

When you’re ready to enjoy your burgundy, here’s how I reheat it perfectly every time:

• Stovetop method – My go-to! Empty the jar into a saucepan and warm gently over medium-low heat for 10-15 minutes, stirring occasionally. If it seems thick, add a splash of broth or water.
• Microwave magic – For quick lunches, I transfer a portion to a microwave-safe bowl, cover loosely, and heat in 1-minute bursts, stirring between each. Takes about 3 minutes total.
• Oven revival – Perfect for large batches. Pour into an oven-safe dish, cover with foil, and warm at 325°F for 20-25 minutes.

A few important safety notes from my years of canning:

• Always check seals before storing—lids should be concave and not move when pressed
• Discard any jars with broken seals, leaks, or odd smells (better safe than sorry!)
• Once opened, use within 4 days and keep refrigerated
• Never taste test before reheating—those cold fats can be unpleasant

Fun trick I learned: The burgundy’s flavor peaks around the 3-month mark, making it perfect for holiday gifting. Just be sure to tell recipients to store it in the pantry—I’ve had well-meaning friends refrigerate their jars immediately!

Nutritional Information for Canning Beef Burgundy

Let’s talk numbers—because even comfort food deserves to be understood! Here’s the nutritional breakdown per 1-cup serving of my beef burgundy, based on the exact ingredients I use. (Remember, these are estimates—your results might vary slightly depending on your beef’s marbling or wine choice!)

• Calories: 320 – That rich flavor comes from quality ingredients, not empty calories
• Protein: 28g – All that beef means serious muscle fuel
• Fat: 14g (5g saturated) – I trim carefully, but some marbling is essential for tenderness
• Carbs: 8g – Mostly from those lovely pearl onions and mushrooms
• Fiber: 1g – Not a fiber powerhouse, but hey—it’s a stew!
• Sugar: 3g – Natural sugars from the wine and veggies
• Sodium: 480mg – Adjustable to your taste (I often reduce the salt if using store-bought broth)

A few important notes from my nutritionist friend Marie: The wine’s alcohol cooks off during canning, leaving just flavor. And while the numbers look similar to fresh stew, canned burgundy’s nutrients are preserved beautifully—that pressure canning locks in vitamins better than freezing! Of course, these values don’t account for whatever delicious carbs you serve it with (I’m looking at you, mashed potatoes).

Disclaimer: These calculations are based on standard USDA data for the listed ingredients. For exact dietary needs, consult a nutritionist—I’m just a home cook who loves sharing good food!

FAQs About Canning Beef Burgundy

Over the years, I’ve gotten so many great questions about this recipe—here are the ones that come up most often with my tried-and-true answers:

Can I use frozen beef for this recipe?
Absolutely! Just thaw it completely in the fridge first and pat it extra dry—frozen meat releases more moisture when browning. I actually keep a chuck roast in my freezer specifically for last-minute canning sessions!

How long does canned beef burgundy last?
Properly processed jars stay shelf-stable for 12-18 months, but the flavor peaks around 3-6 months. After opening, refrigerate and use within 4 days. Pro tip: The wine’s acidity helps preserve it longer than plain beef stew!

Can I substitute the red wine?
Technically yes, but the flavor won’t be the same. If you must, use grape juice with 1 tbsp vinegar per cup—but honestly? Just wait until you can get proper Burgundy wine. It makes all the difference!

Why did my jars fail to seal?
Usually it’s one of three things: not enough headspace (that 1-inch rule is strict!), food particles on the rim, or rushing the pressure release. My first failed batch taught me to wipe rims with vinegar—it cuts grease better than water!

Is it safe to can with alcohol?
Yes! The high heat of pressure canning cooks off most alcohol, leaving just incredible flavor. I’ve tested batches with my food scientist friend—after processing, only about 5% of the original alcohol remains.

Got more questions? Drop them in the comments—I check every batch (get it?) and love helping fellow canners succeed!

Share Your Experience

I’d love to hear how your beef burgundy adventure turns out! Did you discover any clever tweaks? Maybe you found the perfect wine pairing or created an amazing new side dish combo? Drop me a comment below—I read every single one (usually while eating a bowl of this very stew!).

If this recipe brought a little French bistro magic to your pantry, consider leaving a star rating. Your feedback helps other home canners discover this cozy comfort food. And hey—if you snapped a photo of your beautiful jars or that first glorious spoonful, tag me on social media! Nothing makes me happier than seeing your canning successes.

Oh, and one last thing—if you’re as obsessed with this recipe as I am, why not pin it to your canning board? That way you’ll always have it handy for your next batch. Now go enjoy the fruits (or should I say stews?) of your labor—you’ve earned it!

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