Beef Stew - Pressure Canning

This is our favorite Beef Stew to can. However, you can also make and eat right away. Be sure to read the notes to see how we Pressure Can our beef stew.

Ingredients

• 2 Tbsp Flour

• 1.5 lbs beef Chuck

• 2 Tbsp Shortening (or any cooking fat/oil)

• 2 cans tomato soup

• 2 soup cans water

• 1.5 cups chopped onions

• 1/2 tsp dried basil

• 4 medium potatoes, cubed

• 4 medium carrots, cubed

• 1/2 cup red wine

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, salt, and pepper. Coat meat cube in flour mixture and brown in shortening in Dutch Oven.

3. Add Soup, water, onion, and basil. Cover and bake for one hour.

4. Remove from oven and add potatoes, carrots, and wine. Cover and bake for 1 hour longer. Serve immediately.

Notes

If going to can, after the first hour long bake, add the potatoes and the carrots ONLY. Mix and then pour into desired size jars. Then process in pressure canner at the recommended pressure for your elevation for:

• Pints - 75 minutes

• Quarts - 90 minutes