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