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

Canning Beef Burgundy
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A classic beef stew with red wine, mushrooms, and onions, perfect for canning and preserving.

Ingredients

Scale
  • 2 lbs beef chuck, cubed
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup mushrooms, sliced
  • 1 cup pearl onions
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Brown the beef cubes on all sides, then remove and set aside.
  3. Add garlic, mushrooms, and onions to the pot and sauté until softened.
  4. Stir in tomato paste, thyme, salt, and pepper.
  5. Return the beef to the pot and pour in red wine and beef broth.
  6. Simmer for 1.5 hours until beef is tender.
  7. Ladle the stew into sterilized canning jars, leaving 1-inch headspace.
  8. Process in a pressure canner at 10 lbs pressure for 75 minutes (pints) or 90 minutes (quarts).

Notes

  • Use a dry red wine like Burgundy or Pinot Noir.
  • Trim excess fat from the beef for better texture.
  • Adjust salt to taste before canning.

Nutrition

Find it online: https://cannedkitchen.com/canning-beef-burgundy-recipe/