🥘 Canned Beef Stew
Hearty, Shelf-Stable & Ready in Minutes!
📌 In This Article
🥘 The Beef Stew Story
"Canned beef stew is the ultimate convenience food. Tender beef, potatoes, carrots, and a rich gravy, all pressure canned and ready to heat and eat."
There's nothing like a bowl of homemade beef stew on a cold day. Tender chunks of beef, soft potatoes, sweet carrots, and a rich, savory gravy. It's the definition of comfort food.
But making beef stew from scratch takes time. You have to brown the meat, chop the vegetables, simmer everything for hours. It's a labor of love.
That's why I started canning beef stew. Now I can make a big batch, pressure can it, and have 7 quarts ready to go whenever I want. Just open a jar, heat it up, and dinner is served in minutes.
💬 The verdict: "Canned beef stew is the ultimate convenience food." — And it tastes just as good as fresh.
💪 Why Can Beef Stew?
Comfort Food in a Jar!
🥩"Ready to heat and eat."
Fast & Easy
No prep, just heat
Tender Beef
Fork-tender every time
Shelf Stable
Up to 1 year
Make it once, enjoy beef stew all year long.
Canned beef stew is perfect for busy weeknights, camping trips, emergency food storage, or anytime you want a warm, hearty meal without the work. And because you control the ingredients, you know exactly what's in every jar.
📦 Ingredients
🥩 For the Beef Stew
- 🥩 4 lbs beef stew meat – cut into 1-inch cubes
- 🥔 6 cups potatoes – peeled and cubed
- 🥕 4 cups carrots – sliced
- 🧅 2 cups onions – diced
- 🥬 2 cups celery – sliced
- 🧄 4 cloves garlic – minced
- 🍅 2 cups tomato sauce
- 🥛 6 cups beef broth
- 🧂 2 tbsp salt
- 🌿 2 tsp black pepper
- 🌿 2 tsp dried thyme
- 🌿 2 tsp dried rosemary
- 🍃 2 bay leaves – per jar (optional)
🫙 For the Jars
- 🫙 7 quart jars
- 🧴 New lids and rings
💡 Pro tip: "Use chuck roast or stew meat for the most tender results. Cut it into uniform 1-inch cubes."
📊 The Perfect Ratio
This recipe is tested and calibrated for safe pressure canning. Don't alter the ratios.
| Ingredient | Amount |
|---|---|
| Beef stew meat | 4 lbs |
| Potatoes | 6 cups |
| Carrots | 4 cups |
| Onions | 2 cups |
| Celery | 2 cups |
| Tomato sauce | 2 cups |
| Beef broth | 6 cups |
💡 Pro tip: "This recipe makes about 7 quarts. You can halve it for 3-4 quarts if you prefer."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Brown the Beef
- In a large pot, heat a little oil over medium-high heat.
- Brown the beef in batches, searing on all sides.
- Don't overcrowd the pot — brown in batches for the best flavor.
- Set the browned beef aside.
💡 Pro tip: "Browning the beef adds deep flavor to the stew. Don't skip this step."
Step 3 – Sauté the Vegetables
- In the same pot, add the onions, celery, and garlic.
- Sauté until softened, about 5 minutes.
- Add the carrots and potatoes and stir to combine.
Step 4 – Make the Gravy
- Add the beef broth and tomato sauce to the pot.
- Add the salt, pepper, thyme, and rosemary.
- Return the browned beef to the pot.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- The beef should be slightly tender but not fully cooked — it will finish cooking during pressure canning.
⚠️ Important: "Don't fully cook the stew. It will finish cooking in the pressure canner."
Step 5 – Fill the Jars
- Ladle the stew into hot quart jars, filling about half full with solids.
- Then fill with the hot broth, leaving 1 inch headspace.
- Add a bay leaf to each jar if desired.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 6 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process quarts for 90 minutes.
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Beef stew MUST be pressure canned. Water bath canning is NOT safe for meat or low-acid vegetables. The temperature needs to reach 240°F to kill pathogens.
Follow USDA guidelines for canning meat and vegetables.
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Use Your Canned Beef Stew
🥘 Quick Ideas
- 🥘 Classic Stew: Heat and serve with crusty bread
- 🥧 Beef Pot Pie: Pour into a crust and bake
- 🥔 Over Mashed Potatoes: Serve over creamy mashed potatoes
- 🍚 Over Rice: Spoon over steamed rice
- 🍝 Over Noodles: Serve over egg noodles
- 🧀 Stew Cheese Dip: Blend with cheese for a hearty dip
💡 Pro tip: "Open a jar, heat it up, and dinner is ready in minutes."
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🥩 Brown the beef: It adds deep flavor to the stew.
- 🥔 Cut vegetables uniform: Even pieces cook evenly.
- 🌾 Don't add thickeners: No flour or cornstarch — it breaks down during canning.
- 🧂 Season generously: The flavors mellow during canning.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🥘 Make it a tradition: Can beef stew every fall for easy winter meals.
💡 Pro tip: "Tender beef, potatoes, carrots, and a rich gravy, all pressure canned and ready to heat and eat."
❓ Frequently Asked Questions
❓ Can I water bath can beef stew?
NO! Beef stew must be pressure canned. Water bath canning is NOT safe for meat or low-acid vegetables.
❓ How long does canned beef stew last?
Up to 1 year in a cool, dark place when properly pressure canned.
❓ Can I add flour or cornstarch to thicken the stew?
NO! Never add thickeners before canning. They break down and can cause the stew to become cloudy or unsafe. If you want a thicker stew, thicken it after opening.
❓ Can I use other vegetables?
Yes! Try green beans, corn, or peas. Just make sure they're low-acid vegetables.
❓ How many jars does this recipe make?
About 7 quart jars.
❓ Can I use frozen vegetables?
Yes! Frozen vegetables work great. No need to thaw them first.
❓ Why did my stew get cloudy?
You may have added a thickener or used too much fat. Keep the fat trimmed and don't add flour or cornstarch.
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ How do I thicken the stew after opening?
Mix a little cornstarch with water, add to the heated stew, and simmer until thickened.
❓ Will I ever make beef stew from scratch again?
Probably not for quick meals! Canned is so convenient!
📄 Printable Recipe Card
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║ CANNED BEEF STEW ║
║ Hearty, Shelf-Stable & Ready in Minutes! ║
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YIELD: ~7 quarts | TIME: ~2.5 hours | PROCESS: 90 min
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INGREDIENTS
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- 4 lbs beef stew meat, cut into 1-inch cubes
- 6 cups potatoes, peeled and cubed
- 4 cups carrots, sliced
- 2 cups onions, diced
- 2 cups celery, sliced
- 4 cloves garlic, minced
- 2 cups tomato sauce
- 6 cups beef broth
- 2 tbsp salt
- 2 tsp black pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves per jar (optional)
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Brown beef in batches in a large pot. Set aside.
3. Sauté onions, celery, and garlic until softened.
Add carrots and potatoes.
4. Add beef broth, tomato sauce, salt, pepper,
thyme, and rosemary. Return beef to pot.
Simmer 15-20 minutes. Beef should be slightly
tender but not fully cooked.
5. Ladle stew into hot quart jars, filling half
with solids, then with broth. Leave 1 inch
headspace. Add bay leaf to each jar if desired.
Remove air bubbles. Wipe rims. Add lids and
rings finger-tight.
6. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
7. Cool, check seals, and store.
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HOW TO USE
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✓ Classic stew with crusty bread
✓ Beef pot pie
✓ Over mashed potatoes
✓ Over rice
✓ Over egg noodles
✓ Stew cheese dip
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"Tender beef, potatoes, carrots, and a rich gravy,
all pressure canned and ready to heat and eat." 🥘🥩
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© CanningRebels — Canned Beef Stew
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