Yield: 7 pints
Ingredients:
6 lbs stew meat, cleaned and cut into bit-sized pieces (smaller better than larger).
2 lg. onions, coarsely chopped
10 slices bacon, diced and cooked and drained
1 whole garlic bulb, peeled and thinly sliced (I used prepared chopped garlic)
3+ cups beef broth and 3 cups Burgundy wine (without the cork) You'll need enough to cover the meat and veggies
1/2 lb fresh mushrooms, sliced or 2 cans mushrooms stems and pieces
1 1/2 tsp salt, 1/2 tsp pepper, 1 tsp thyme
Brown the stew meat and set aside. Note: Do not brown beef in bacon grease. Each should be done separately and drained of as much grease as possible. Saute onions and garlic and add to beef. Cook/drain bacon and add to beef. Stir in remaining ingredients and simmer about an hour.
Pour into hot, clean jars, leaving 1" headspace. Remove air bubbles. Wipe rims and adjust two piece lids. Process at 11 lbs pressure, pints for 60 minutes and quarts for 75 minutes.
To serve: heat and thicken with cornstarch or a roux. Serve over rice or noodles, or combine with canned vegetables for a good stew.
6 lbs stew meat, cleaned and cut into bit-sized pieces (smaller better than larger).
2 lg. onions, coarsely chopped
10 slices bacon, diced and cooked and drained
1 whole garlic bulb, peeled and thinly sliced (I used prepared chopped garlic)
3+ cups beef broth and 3 cups Burgundy wine (without the cork) You'll need enough to cover the meat and veggies
1/2 lb fresh mushrooms, sliced or 2 cans mushrooms stems and pieces
1 1/2 tsp salt, 1/2 tsp pepper, 1 tsp thyme
Brown the stew meat and set aside. Note: Do not brown beef in bacon grease. Each should be done separately and drained of as much grease as possible. Saute onions and garlic and add to beef. Cook/drain bacon and add to beef. Stir in remaining ingredients and simmer about an hour.
Pour into hot, clean jars, leaving 1" headspace. Remove air bubbles. Wipe rims and adjust two piece lids. Process at 11 lbs pressure, pints for 60 minutes and quarts for 75 minutes.
To serve: heat and thicken with cornstarch or a roux. Serve over rice or noodles, or combine with canned vegetables for a good stew.
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