Boeuf Bourguignon, a traditional French stew made with beef slow-cooked in red wine with mushrooms, onions, and carrots, is a dish that epitomizes comfort food. While it's a culinary delight to prepare and serve fresh, canning Boeuf Bourguignon allows you to capture its rich flavors and tender textures to enjoy at any time of the year. This blog post will guide you through the process of safely canning this exquisite dish so that you can relish a gourmet meal with minimal preparation later.
Canning Boeuf Bourguignon not only extends its shelf life but also enhances the flavors, as the ingredients meld together over time. It’s a perfect solution for busy individuals who appreciate gourmet meals without the lengthy preparation. Also, canning homemade meals ensures control over ingredients, catering to those who prefer less salt or more natural components than what's typically found in store-bought versions.
In all fairness, this recipe is not exactlly a traditional Boeuf Bourguignon, but rather a canning version of it. I have not included, for example the bacon - since this is canning.
What You'll Need
Ingredients:
2 lbs of beef chuck, cut into cubes
2 tablespoons of olive oil
1 bottle of good quality red wine (preferably Burgundy)
2 cups beef broth
1 onion, chopped
2 cloves of garlic, minced
1 cup carrots, sliced
1 cup mushrooms, quartered
1 tablespoon tomato paste
A bouquet garni (thyme, bay leaf, and parsley tied together)
Salt and pepper to taste
Equipment:
Large skillet or Dutch oven
Pressure canner
Canning jars with lids and bands
Jar lifter
Canning funnel
Ladle
Step-by-Step Canning Process
1. Prepare the Stew
Heat the olive oil in a large skillet or Dutch oven. Brown the beef cubes on all sides and set them aside. In the same pot, add the onions and garlic, stir in the tomato paste, and cook for a minute. Pour in the red wine and the beef broth. Add the carrots, mushrooms, and bouquet garni. Bring to a simmer, cover, and cook slowly for a couple of minutes.
2. Jars and Lids
While the stew is cooking, prepare your canning jars. Wash jars, lids, and bands in hot soapy water and rinse well. Keep them warm until they are ready to be used, to prevent them from breaking when filled with hot stew.
3. Fill the Jars
Remove the bouquet garni from the stew. Use a ladle and canning funnel to carefully transfer the hot beef and wine-broth mix into the jars, leaving 1-inch headspace. This headspace is crucial as it allows for expansion during the pressure canning process.
4. Process in a Pressure Canner
Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw the bands down until fingertip tight. Process the jars in a pressure canner at 11 pounds of pressure (adjust for altitude if necessary) for 75 minutes for pint jars or 90 minutes for quart jars.
5. Cool and Store
After the processing time, turn off the heat and let the pressure canner depressurize naturally. Carefully remove the jars using a jar lifter and place them on a towel or cooling rack to cool undisturbed for 24 hours. Check the seals; the lids should not flex up and down when the center is pressed. Store in a cool, dark place.
Safety Tips
Always use a pressure canner for canning non-acidic foods like Boeuf Bourguignon.
Ensure all equipment, especially the pressure canner, is in good working condition.
Adjust the canning time and pressure based on your altitude to ensure safety.
Canning Boeuf Bourguignon is an excellent way to prepare a gourmet meal in advance, perfect for busy weeknights or impromptu gatherings. This method not only saves time but also enhances the dish's flavor, making it even more delightful each time you serve it. Enjoy the rich, comforting taste of Boeuf Bourguignon, preserved at the peak of its flavor.
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