Learn to make this home canned beef stew recipe that is full of savory meat and vegetables. This delicious, convenient meal is sure to have a permanent spot on your shelves.

Home canned beef stew recipe is just a classic beef stew made in a jar. Simple ingredients like cubed beef and diced vegetables make this comfort meal shine!

If you have never pressure canned before, this is a little more advanced than a beginner recipe, but still totally doable with this step by step guide.

Benefits of Making a Canned Beef Stew Recipe

Real ingredients: You know exactly what whole foods are going into these jars. No junk or unnecessary added ingredients like at the grocery store.
Save Freezer Space: No need to keep frozen beef or frozen veggies on hand. Make it in these meal and both are shelf stable.
Save Money: Buying beef in bulk or veggies in season can save you money.

Make Beef Stew with Me

Tips for Canned Beef Stew Recipe

Get your ingredients ready before canning beef stew. Dice up all the veggies and beef and have them ready.
Add in other ingredients if your palate prefers them. Things like sweet potatoes, tomatoes, mushrooms, or any root vegetables are great.
Add in other spices or herbs. Use your favorite!
If you don’t have beef broth available, use water or beef bouillon instead.
If you don’t feel like using hot pack methods, this recipe can be used with the raw pack method.
Prepare canning jars ahead of time by washing in hot soapy water and having them clean and ready to go.

close up of canned beef stew recipe in canning jars

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Ingredients Needed

Beef Cubes– 4 to 5 lbs. – beef chuck is the best choice for stew
Potatoes – 10 cups or about 3-4 lbs., cut into 1″ chunks
Carrots – 4 cups, sliced into 1/2″ circles
Onions – 2 cups, diced
Celery – 1 cups, diced
Green Beans – 1 cup (I like to use canned green beans for simplicity.)
Beef Stock – 10 cups-ish – homemade, store-bought, or use beef bullion
Salt – 1/2 tsp per pint jar
Dried Thyme – 1/4 tsp per pint jar
Dried Basil – 1/4 tsp per pint jar

How to Make Canned Beef Stew Recipe

In a large dutch oven, heat small amount of oil or lard and brown the beef until lightly browned, but not fully cooked, over medium-high heat. Keep adding more fat as necessary.

browning beef cubes in cast iron skillet to put in canned beef stew recipe

In clean jars, add beef cubes.

beef cubes in pint jar with green funnel on top

Add potatoes.

looking down green funnel at potatoes in canning jar

Place carrots in mason jar.

beef cubes, potatoes, and carrots in pint size mason jar

Add onions and celery.

looking down a green funnel into canning jar with veggies in it

Place green beans on top and any other veggies of your choice.

green beans on top of other veggies in mason jar

Top with salt and seasonings.

Add beef broth to one inch headspace.

adding beef broth to one inch headspace for canned beef stew recipe

Run a debubbler or small spatula along the sides of mason jar to remove any bubbles.

Wipe rim of each jar with a paper towel or clean cloth. Then, place lid on jar and screw bands on and place jars in pressure canner.

Lock the pressure canner lid on and bring to a boil.

When steam is releasing, set a timer for 10 minutes and vent steam.

After 10 minutes, place gauge on and close vent and allow to come to pressure.

When pressure canner has come up to correct pressure, start the processing time for canned beef stew recipe.

Pressure Canning Process

Here are the pounds of pressure for canners and altitudes.

Dial Gauge Canners:

0 to 2,000 feet in elevation use 11 pounds pressure
2,001 to 4,000 feet in elevation use 12 pounds pressure
4,001 to 6,000 feet in elevation use 13 pounds pressure
6,001 to 8,000 feet in elevation use 14 pounds pressure

Weighted Gauge Canners:

0 to 1,000 Feet in elevation use 10 pounds pressure
Above 1,000 Feet in elevation use 15 pounds pressure

Pint jars are processed for 1 hour 15 minutes. Quart jars are processed for 1 hour 30 minutes. When processing time is up, allow the pressure return back to zero.

Enjoy Your Beef Stew

Store home-canned beef stew on your pantry shelf or in a cool, dark space. To eat, warm up the contents of the jar for a few minutes and enjoy your quick beef stew!

If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @1898_mama with your delicious creation.

Print Canned Beef Stew Recipe Here

Canned Beef Stew Recipe

Yield: 5 quarts

Learn to make this home canned beef stew recipe that is full of savory meat and vegetables. This delicious, convenient meal is sure to have a permanent spot on your shelves.

Ingredients

Beef Cubes- 4 to 5 lbs.
Potatoes - 12 cups or about 4 lbs., cut into 1" chunks
Carrots - 8 cups, sliced into 1/2" circles
Onions - 3 cups, diced
Celery - 2 cups, diced
Green Beans - 2 cups
Beef Stock - 12 cups
Salt - 5 tsp
Dried Thyme - 1 tsp
Dried Basil - 1 tsp

Instructions

In a large dutch oven, heat small amount of oil or lard and brown the beef until lightly browned, but not fully cooked, over medium-high heat. Keep adding more fat as necessary.
Add potatoes, carrots, onions, celery, green beans, seasonings, and beef broth to brown beef.
Bring to a boil then turn off heat.
Ladle hot beef stew into hot jars, leaving 1-inch headspace.
Remove air bubbles.
Wipe rim of each jar with a paper towel or clean cloth.
Place lid on jar and screw bands on and place jars in pressure canner.
Lock the pressure canner lid on and bring to a boil.
When steam is releasing, set a timer for 10 minutes and vent steam.
After 10 minutes, place gauge on and close vent and allow to come to pressure.
When pressure canner has come up to correct pressure, start the processing time for canned beef stew recipe.

Notes