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The beauty of this classic stew recipe is that it braises right in the jar. The pressure canning process melds the flavors together to create a perfect "meal in a jar" to enjoy later on in the year.
You Will Need
You Will Need
• 1/4 lb. thick-cut bacon, cut into 1-inch pieces
• 4 lbs. beef chuck, cut into 2-inch chunks
• 1/4 cup butter
• 6 cups thinly sliced mushrooms
• 2 tsp. salt, divided
• 2 tsp. pepper, divided
• 2 large onions, chopped
• 2 large carrots, cut into 3/4-inch slices
• 2 cloves garlic, finely chopped
• 2 tsp. dried thyme
• 1 (750 ml) bottle of red wine
• 2 cups beef stock
• 4 small bay leaves
• 4 Ball® (32 oz.) quart or 8 (16 oz.) pint glass preserving jars with lids and bands
1. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Cook bacon in large Dutch oven over medium heat until crispy. While bacon is cooking, melt butter in a large skillet and cook mushrooms and 1 teaspoon each of the salt and pepper over medium-high heat, stirring frequently, about 10 minutes, until mushrooms are well browned and most of the moisture has cooked off; remove from heat and set aside. When bacon has finished cooking, remove from pan with a slotted spoon and set aside. Leave bacon fat in pan.
3. Season beef with remaining salt and pepper and brown in Dutch oven in batches, over medium high heat, turning until all sides are browned. Remove beef to a large mixing bowl and set aside.
4. Combine onions, carrots, garlic and thyme in the same Dutch oven and cook over medium-high heat, stirring frequently until golden brown. Stir in reserved bacon and mushrooms. Return beef to pot and stir in wine, scraping brown bits off bottom of the pan. Stir in beef stock and bring to a simmer. Reduce heat to low and simmer for about 5 minutes or until alcohol has evaporated and cooked off.
5. Filling one jar at a time, pack ingredients tightly into hot jar, leaving 1-inch headspace. Place a bay leaf in jar and ladle hot wine and broth mixture over ingredients, leaving 1-inch headspace (you may have room for only a few tablespoons of broth mixture). Remove air bubbles and apply band to finger-tip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
6. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
7. To serve out of the pantry, Empty contents of jar in saucepan and simmer over medium heat for 10 minutes. Thicken as desired with flour or cornstarch and serve over buttered egg noodles with a dollop of sour cream and chopped fresh parsley.