Canned Chuck Roast and Carrots ~ Quick and Easy Beef Bourguignon

Use your own canned beef as a base for making Beef Bourguignon

Use your own canned beef as a base for making Beef Bourguignon

Chuck roast and carrots was my very first experience with pressure canning, the experience described here. As I mentioned before, I realize cutting my canning teeth on such a project was not very practical. It would perhaps have been wiser to start with green beans. But I wanted to have a meal in a jar and one can’t really make a meal of green beans.

The original recipe was taken from the Backwoods Home Cooking Cookbook and was something of a cross between a beef soup and a stew. I opted to delete the potatoes and celery because I wanted the end result to be much more versatile.

We used about 5# of organic chuck roast purchased on sale.  Stew meat would work just as well.

We used about 5# of organic chuck roast purchased on sale. Stew meat would work just as well.

I figured we could use this meal in a jar in one of several ways:

~ As it is: chuck roast with carrots

~ As a stew by thickening and adding potatoes, celery, and whathaveyou

~ As a pot pie filling, by thickening and adding peas, potatoes, whathaveyou, and topping it with a crust

~As a beef bourguignon “starter” (see recipe below)

Before passing along the recipe and the processing instructions I just want to say that if you want to can anything at home,always refer to a canning manual. Canning, especially pressure canning is not something you want to mess around with.

Do not consider the internet or blogs to be a tried and true resource. That being said I am not responsible for mishaps that may occur in your kitchen as a result of canning projects. Nor can I be responsible for lids that don’t seal, an exploding canner, a messy kitchen, spouses or children that refuse to eat the end result.

Preparing the lids...

Preparing the lids…

So then gather your ingredients, prepare your kitchen, your canner, and your jars, lids, and bands.

For this recipe I used:

4-5 pounds of chuck roast

2 quarts of sliced carrots

3 cups of chopped onion

A combination of enough beef broth and water to cover and salt, pepper, and thyme to taste.

*If you want to make a full blown stew add 3 cups of celery and 3 quarts of peeled and cubed potatoes

Cube your roast, and lightly brown in a large stockpot with a small amount of grease. Season to your taste but go lightly on the salt. Flavors increase over time and you don’t want to end up with a product that is too salty. You can always add more salt later. Add your carrots and onion and enough liquid to cover.

You want to time everything so that your jars are ready when the mixture begins to come to a boil. Then ladle into hot quart sized jars, wipe the rim of the jar, and add your lids and bands. (This would be a good project for using Tattlers.)

Brown the beef, add the vegetables and liquid, and just bring to a boil.

Brown the beef, add the vegetables and liquid, and just bring to a boil.

Load them into your canner and process for 90 minutes at 10 lbs. of pressure.

For us, this recipe made 7 quarts.

Now, you can eat this as it is or you can use it as a base for beef bourguignon.

Please keep in mind that this quick and easy version will not resemble Julia Child’s version.

A canned product, is a canned product even if you did can it yourself. This will not have the same depth of flavor as if it has been prepared in the morning and set in the oven to simmer all day. It is however, still tasty and pretty easy to put together for a last minute meal. Serve with a nice glass of red wine and either baguette or steamed potatoes on the side.

Quick and Easy “Beef Bourguignon”

5 slices of bacon

½ c of beef broth

1 c red wine

1 quart of canned chuck roast and carrots

2 c sliced mushrooms (dehydrated will work fine, reconstitute them first)

½ t thyme

1 T tomato paste

2 T flour

Chop the bacon, and brown in a large saucepan to render the fat. Set bacon aside and drain off fat. Add the broth and the wine, stirring to release the browned bits from the bottom of the pan. Add the chuck roast and carrots, the mushrooms, thyme and tomato paste. Heat through*. If the sauce needs a little thickening add 2 T of flour stirred into a small amount of water. Add a small amount at a time until it reaches the desired consistency.  Stir in the bacon just before serving.

Serves 2

*Jackie Clay recommends bringing any low acid home canned product to a full boil, and boiling for 15 minutes.

Canned Beef and Carrots from Black Fox

Recommended resources:

This is the canner that I have.  I used it on an average of once a week (ish) and have been very happy with it.





We’ve also been very happy with our Tattler lids and plan to replace all of our traditional lids as soon as we are able.
For those who want to give the real recipe a try…





Find this post and others like it linked to: Homestead Barn Hop, Homemade Mondays, On the Menu Monday, The Backyard Farming Connection Hop, Home Skills Canning Link Up, Wildcrafting Wednesday, The Homeacre Hop, Simple Lives Thursday, Tutorials Tips and Tidbits, Farm Girl Blog Fest, Farmgirl Friday Blog Hop, The Ole Saturday Homesteading Trading Post, Frugal Days Sustainable Ways

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Canned Chuck Roast and Carrots ~ Quick and Easy Beef Bourguignon — 20 Comments

  1. What a great looking recipe! And yes, that was a tall-order for your first pressure-canning experience! I have no doubt, though, that you have become quite an experienced canner. Thank you for sharing your recipes.

  2. Isn’t it great to have good canned food ready for a meal?? That has been my project this past year. I’ve canned for years and never thought of making meals in a jar. I love it…

  3. LOVE! I started canning with chicken stock, followed by pumpkin soup and chickpeas so I too dove in the deep end. I like your beef borguignon recipe too and although I probably won’t can beef, I make a similar recipe at short notice but with lamb and in my Thermomix. It lacks the depth of flavour as you say but it’s still tasty, flavoursome and best of all, quick and nutritious. :)

  4. I have wanted to can meat for SO long! I will see if I can track down a pressure cooker. I know this would make my life and menu-planning so much easier. :-)

    • I find pressure canning with meat to be a little nerve wracking at first but so far we’ve not had any issues with it and it is nice to have all that on hand when you need a quick meal.

  5. I have never canned any meats, but do can fruit and green beans. The pressure cooker still scares me ! I love seeing my pantry shelves lined with the jars of the fruits & vegetables of our labor. The stew does look good and I like the versatility this recipe gives you. I might have to make some myself.

  6. My canning is limited to tomatoes, chili sauce and jelly, so far. Pressure canning sounds scary, but the result looks delicious – and handy. I made Beouf Bourguignon from scratch one (using Julia Childs’ recipe) – lots of work! Thanks for sharing your recipe and your canning experience. Maybe I’ll give it a try this year.

    • It is pretty good. Nothing beats fresh but this will do if your needing something in a hurry.

  7. Looks so good :)
    I love canned meat. Makes for a quick meal.
    I have seen the reusable canning lids but wasn’t sure…I am glad to see that someone uses them with success. I will have to look into that.

  8. Pingback: Pressure Canning Recipes | The Homesteading Hippy

  9. Love that you followed up with recipes to use with what you have already canned. Keep up the fantastic blog.