Canned Beef in Wine Sauce

My husband and I will be living in our travel trailer for the next two years while we build our new home, which is a good thing.  However, our trailer has a very small refrigerator/ freezer, which is a bad thing.  I would really prefer not to drive the 45 minute trip down the hill to the grocery store every few days, or even once a week, so canning and dehydrating our food has become a new priority for me.

If I use one jar of beef, one jar of chicken, one jar of fish and a jar of pork every week for dinner, this would cut down on the need to keep meat in the small freezer, freeing up space for other necessary items – like ice cream! 😀  So far I have canned chicken (and chicken broth), salmon, spaghetti sauce with meat and beef cubes. You can find all of these recipes in the tab above under “Preserved Food”.  I found a recipe in my Ball Complete Book of Home Preserving  for Beef in Wine and thought I would try it!

The process was actually quite simple. I cut the beef into cubes and then browned it in some oil. The best part about pressure canning beef, is that you can use the cheapest cuts of beef because the prolonged cooking under pressure tenderizes the beef!Canned Beef in Red Wine SauceI browned it pretty good because in the original recipe calls for 1/2 teaspoon of “browning and seasoning sauce”, which I find to be unnecessary if you brown your meat good in the first place!  I deglazed the pan with the water and red wine called for in the recipe, so I could get all of the yummy-ness and flavor from the bottom of the pan.

Pressure Canning Beef in Wine Sauce

Next, the apples and carrots were grated, and the onion and garlic sliced and minced.  These were added to the stock pot along with the meat and deglazing liquid, a little bit of salt and a couple of bay leaves, as per the recipe. The whole mixture was allowed to simmer for about an hour on the stove.  Believe it or not, as the mixture was simmering, the grated apples pretty much melted away, into a nice, rich sauce!  It smelled absolutely awesome! The hot mixture was ladled into hot pint jars (perfect size for just the two of us) and processed in the Pressure Canner for 75 minutes.  Pressure Canning Red Wine and Beef

Remember to always process low acid foods in a pressure canner for the correct amount of time.  I have been doing all of my canning lately in my backyard, which is wonderful.  It doesn’t heat up my kitchen and it gives me a chance to sit back and enjoy nature while I babysit the canner! 😀

As usual, I couldn’t wait to try it!  Oftentimes, if there is a jar that doesn’t seal, I will use that one right away.  With this batch, however, everything sealed, so I had to open a “good” jar. I dumped one jar into a sauce pan, added a couple of quartered crimini mushrooms and two teaspoons of cornstarch.  This mixture was allowed to simmer softly until the sauce was thickened and the meat was heated through.Pressure Canned Beef in Wine

You can eat this “as is” or pour the Beef in Red Wine Sauce over pasta, rice or even mashed potatoes.  I had previously purchased some pasta from our local Grocery Outlet that was labeled “non-GMO” and “Organic”.  It didn’t cost much more than the regular stuff I had been buying, but I found it interesting that neither of these pastas were made in the USA – one was made in Germany and the other in Romania.  In those countries they have food labeling laws, unlike ours, that lets the consumer know what they are eating.  I decided to use the one from Germany.  Believe it or not, it was the pasta that took the longest time to cook!  The beef in Red Wine sauce was bubbling away happily long before the pasta was al dente.

Canning Beef in Sauce

Man-O-Man was this good!  The beef was still in chunks, so it wasn’t mushy at all, which was a worry of mine.  The sauce was excellent!  Two teaspoons was all that was necessary to make it nice and thick but with lots of flavor.  I think next time I may add some  sour cream instead of the cornstarch, so it will be more like a stroganoff!  Of course, I could always add potatoes, carrots and celery for a stew, or as the base of a beef pot pie!  Lots of possibilities with this one.

This is the recipe I used, adapted from the Ball Complete Book of Home Preserving:

Recipe for Canned Beef in Red Wine Sauce

Beef in Red Wine - Pressure Canned

What I am finding, dear friends, is that canned foods such as this, are actually like fast food – it takes less than 15 minutes to have dinner on the table!  With the variety of ways to prepare it, I don’t think monotony or food ruts will be a problem.  What do you think?

 

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25 thoughts on “Canned Beef in Wine Sauce

  1. Man I saw that recipe but opted not to make it due to the apples. Dang did I miss out!! Ok on my list of recipes to can!! And it is true, opening your own canned goods is like fast food but you know exactly what’s in there! Have a totally fab week Vickie!!

    • This one is a winner! I tweaked it around a bit. No bouillon cube for me, I used a really thick beef stock, nor did I use the browning sauce because if you are browning your beef cubes, it isn’t necessary! Just deglaze your pan with the wine! Thanks for your comment, and I hope your Wednesday is Awesome!

      • Can I come and live with you!? I have one of those old fashioned ice cream maker that I have owned for 30 or so years.
        We will be up for holiday weekend. Are we having an annual meet?

        • Hello, Linda! So good to hear from you! Sure, you can live with us, even though you are basically just across the street 😉 We don’t know what our plans are yet for the weekend. I’ll let you know. See you again soon!

      • I made this and tweaked it as well. I didn’t use the apple (my husband does *NOT* like any fruit/sweet flavors in his savories) or the boullion cubes. I deglazed the pan with the water and added that. I also added a bit of thyme. The sauce tasted wonderful. I’m so looking forward to this.

        • Mmmm… I like thyme also – I should try this recipe your way! Thanks for letting me know how yours turned out. Comments like yours help us all learn new recipes and new ways of doing things. Come back again!

    • Oh – thanks for asking! No, actually the original recipe says it makes “about 3 pints or one quart”. I tripled the recipe 😉 because I knew it was a winner! I also used 3 cups of really thick stock instead of the bouillon and 1-1/2 cup of water (tripled), which gave it a bit more volume, and no nasty chemicals. The picture I took of the jars was after we had already had a pint, so I actually got 9 pints of goodness! Have a great day, Bonnie.

  2. Oh yeah… This was a real winner! Yummy for my tummy! I am so happy to be the guinea pig for a meal like this! Keep em coming hun! 🙂

    • Thanks, honey, but you don’t have a choice! It’s either be the guinea pig or starve! 😀
      Oh, and, thanks for your support.

    • Yes – this recipe is good enough that it doesn’t really have to be canned, though you might want to cook it a bit longer to compensate for the time the beef is in the canner. Thanks for stopping by, Heidi!

    • Good idea! If you double or triple the batch, like I did, you should have quite a few freezer meals to rely upon! If you freeze it in the gallon sized freezer bags and lay them flat, it wouldn’t take very long to thaw a bag and then reheat for dinner. Let me know how it goes!

    • It is very good, Shelly! A little bit of work once, then you have several meals sitting on your shelf that take just minutes to prepare!

  3. Wow, that sounds delicious! And I agree, once you have filled your pantry, canned good is fast food 🙂 Thanks for sharing on the Art of Home-Making Mondays this week!

    • Thank you, Fabiola! Learning how to can is such a wonderful skill. The pressure canner still makes me a bit nervous, but I guess that’s okay because I give it a lot of respect and methodically follow each procedure when I am pressure canning. So far, everything has turned out great – especially the Beef in Wine Sauce! Thanks for stopping by – hope to hear from you again soon.

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