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Italian Beef Stew in a Jar – Whippoorwill Holler Inspired
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I found this recipe through a Whippoorwill Holler inspired post and just had to try it. The original recipe makes 7 quarts, but I've also included an altered version for smaller batches. Serve it on rice, mashed potatoes, or noodles — AMAZING!
Here's the full guide to making and canning Italian beef stew in a jar.
Why You'll Love This Recipe
It's incredibly flavorful. The pepperoncini and Italian seasoning give the beef a tangy, savory flavor that's absolutely delicious.
It's a complete meal starter. Open a jar, heat it up, and serve over rice, mashed potatoes, or noodles.
It's easy to make. Simple ingredients, easy steps, and the pressure canner does the rest.
It's shelf-stable. Properly canned jars keep for up to 18 months.
It's perfect for busy nights. A hearty, homemade meal is minutes away.
It makes a great gift. A jar of homemade Italian beef stew with a ribbon and a tag is a thoughtful gift.
Ingredients You'll Need
ORIGINAL RECIPE (7 quarts)
9 pounds stew meat or chuck roast, cut into 1-inch cubes
1 large jar pepperoncini peppers
2 packages Italian dressing seasoning mix
1 quart beef broth
Optional: garlic cloves, onions
ALTERED VERSION (per pint jar)
1.5 pounds stew meat
12 pepperoncini peppers + 2 tablespoons juice
3 teaspoons Italian seasoning mix
2 cloves garlic
1/2 teaspoon black pepper
Beef broth to fill
Why These Ingredients Matter
Stew meat or chuck roast is the base of the stew. Chuck roast is more flavorful and tender when cooked, but stew meat works well too.
Pepperoncini peppers add a tangy, slightly spicy flavor that makes this recipe unique.
Italian dressing seasoning mix is the secret ingredient. It gives the beef a rich, herby, savory flavor.
Beef broth adds depth and keeps the meat moist during canning.
Garlic and onions add extra flavor if you choose to include them.
Black pepper adds a little heat and depth.
A Note on Canning Italian Beef Stew
This recipe contains meat, which is a low-acid food. It must be pressure canned. Always verify processing times with your local extension service or the National Center for Home Food Preservation. If you're unsure, freezing the stew is a safe alternative.
Ingredient Substitutions
Stew meat: Chuck roast, round steak, or venison can be substituted.
Pepperoncini: Banana peppers or mild jalapeños can be substituted.
Italian dressing seasoning: Homemade Italian seasoning blend can be used.
Beef broth: Vegetable broth or water can be substituted.
Garlic and onions: Leave them out if you prefer.
Equipment Needed
Pressure canner (required for safety)
Quart or pint jars, washed and kept hot
New lids and rings
Jar lifter
Canning funnel
Bubble remover or thin spatula
Clean dish towels
Knife and cutting board
Large bowl
Ladle
Step-by-Step Instructions
Step 1: Trim the Fat
Trim any large pieces of fat from the meat. Cut the beef into 1-inch cubes.
Step 2: Pack the Jars
Pack the meat and peppers into the jars. For the original recipe, distribute the pepperoncini evenly among the jars. For the altered version, add 12 pepperoncini peppers and 2 tablespoons of juice to each pint jar.
Step 3: Add the Seasoning
Add the Italian seasoning, garlic, and black pepper to each jar. For the original recipe, divide the Italian dressing seasoning mix among the jars.
Step 4: Fill With Broth
Fill the jars with beef broth, leaving 1 inch of headspace.
Step 5: Remove Bubbles
Use a bubble remover or thin spatula to remove air bubbles. Wipe the rims clean with a damp cloth.
Step 6: Apply Lids and Rings
Apply the lids and rings until finger-tight.
Step 7: Pressure Can
Place the jars in your pressure canner according to the manufacturer's instructions. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure (adjust for altitude).
Step 8: Cool and Check Seals
Let the pressure drop naturally. Remove the jars and cool for 12 to 24 hours. Check the seals — the lids should be concave and not flex. Label and store in a cool, dark place.
Step 9: Reheat and Serve
To serve, place the jar in a pot of simmering water for 15 to 20 minutes, or microwave the contents in a microwave-safe bowl, stirring occasionally. Serve on rice, mashed potatoes, or noodles.
Expert Tips
Trim the fat. Excess fat can interfere with the seal and shorten the shelf life.
Pack the jars tightly. The meat will shrink during processing, so pack it in firmly.
Use a good beef broth. The broth is the base of the flavor, so use one you enjoy.
Don't skip the pepperoncini juice. It adds tang and flavor.
Check every seal. Any jars that didn't seal should be refrigerated and used within 3 to 4 days.
Label and date. Write the date on the lid so you know how long it's been in the pantry.
Serve with crusty bread. It's perfect for soaking up the broth.
Recipe Variations
Spicy Italian Beef Stew: Add a pinch of red pepper flakes or a few slices of jalapeño.
Italian Beef Stew with Onions: Add sliced onions to the jars.
Italian Beef Stew with Mushrooms: Add sliced mushrooms to the jars.
Venison Italian Beef Stew: Use venison instead of beef.
Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours.
Storage and Freezing
Canned: Store sealed jars in a cool, dark place for up to 18 months. Check the seals before using.
Refrigerator: Any jars that didn't seal should be refrigerated and used within 3 to 4 days.
Freezer: If you prefer not to can, the stew can be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions
Can I water bath can Italian beef stew?
No. Italian beef stew contains meat, which is a low-acid food. It must be pressure canned.
How long do I pressure can Italian beef stew?
Pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure, adjusted for altitude. Always verify with your local extension service.
How many jars does the original recipe make?
About 7 quart jars.
How many jars does the altered version make?
The altered version is per pint jar, so it depends on how many jars you want to make.
Can I use a different cut of meat?
Yes. Chuck roast, round steak, or venison can be substituted.
Can I add vegetables?
Yes. Onions, mushrooms, and bell peppers can be added. Note: this changes the canning safety profile — verify with a tested source.
How do I serve it?
Serve on rice, mashed potatoes, or noodles.
How long does it last in the pantry?
Up to 18 months in a cool, dark place, sealed.
Printable Recipe Card
ITALIAN BEEF STEW IN A JAR – WHIPPOORWILL HOLLER INSPIRED
Yield: About 7 quarts (original) or 1 pint (altered version) | Prep Time: 20 minutes | Cook Time: 90 minutes (quarts) / 75 minutes (pints) | Total Time: About 2 hours
ORIGINAL RECIPE (7 quarts):
Ingredients:
9 pounds stew meat or chuck roast, cut into 1-inch cubes
1 large jar pepperoncini peppers
2 packages Italian dressing seasoning mix
1 quart beef broth
Optional: garlic cloves, onions
Instructions:
Trim fat and cut beef into 1-inch cubes.
Pack meat and peppers in jars.
Add seasoning, garlic, and pepper juice.
Fill with beef broth to 1-inch headspace.
Remove bubbles, wipe rims, apply lids.
Pressure can: quarts 90 minutes at 10 pounds pressure.
Let pressure drop naturally.
Cool 12-24 hours. Check seals.
ALTERED VERSION (per pint jar):
Ingredients:
1.5 pounds stew meat
12 pepperoncini peppers + 2 tablespoons juice
3 teaspoons Italian seasoning mix
2 cloves garlic
1/2 teaspoon black pepper
Beef broth to fill
Instructions:
Trim fat and cut beef into 1-inch cubes.
Pack meat and peppers in the jar.
Add seasoning, garlic, and pepper juice.
Fill with beef broth to 1-inch headspace.
Remove bubbles, wipe rims, apply lids.
Pressure can: pints 75 minutes at 10 pounds pressure.
Let pressure drop naturally.
Cool 12-24 hours. Check seals.
Storage: 18 months in a cool, dark place.
From the maker: "Serve on rice, mashed potatoes, or noodles. AMAZING!"
Disclaimer: This article is for informational and educational purposes only. Always follow safe canning practices from the USDA, the National Center for Home Food Preservation, or your local extension service. Use tested recipes and proper canning procedures to ensure food safety. Meat-based recipes must be pressure canned.
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