Homeschool Made Simple Copycat Dinty Moore Beef Stew

There's a wintry mix covering our little homestead, the kids have the first snowman of the year standing in the yard, and I have warm homemade beef stew settling in jars on the counter top.

But around here, "beef" comes in many forms…most often by way of deer or bear. So technically I have "venison/bear aka wild game stew" in those jars, but that's neither here nor there.

Because today I'm showing you how you can put up some fabulous cold weather comfort food, regardless of the red meat source you happen to have.

Move on over, Dinty Moore. You ain't got nothin' on this.

Home Canned Beef Stew

Ingredients:

• 5 lbs. red meat (beef, venison, bear, lamb, etc.), cubed into 1 1/2″ pieces
• 3 quarts (approx. 5 lbs. or 8 large) peeled potatoes, cubed into 1″ pieces
• 2 quarts (2 pounds) peeled carrots, sliced into 1/2″ pieces
• 3 cups (approx. 10 medium ribs) celery, sliced into 1/2″ pieces
• 2 cups (2 small/medium) chopped onions
• 1 cups peas
• 4 cloves garlic, minced
• 1 1/2 Tbs. salt
• 2 tsp. paprika
• 1/2 tsp. pepper
• 4 tsp. Worcestershire sauce

Directions:

Peel, chop, measure, and place all vegetables into a large stock pot (16 quart size or bigger; or divide between more than one pot).

Add spices.

Heat a small amount of oil in a pan and brown the meat. Add in the Worcestershire sauce at this time as well. Don't worry about cooking it all the way through- the canning process will do that for you. Just brown it nicely. Feel free to season with salt and pepper, if desired.

Add the meat and any acquired juices to the stock pot with your vegetables. Stir to combine. Add just enough water to cover and put the pot on the stove. Bring to a boil and then shut off the heat.

Ladle stew into hot jars, leaving 1″ head space. I like to try and get as much meat/vegetables in the jar first and then cover with the cooking liquid.

Secure lids and bands and process accordingly in a pressure canner:

Following processing, remove from canner to racks or layers of towels. Store in a cool, dry, dark place.

Makes 16 pints or 8 quarts.

Enjoy every time the snow falls, the cold winds blow, or whenever you get a hankerin' for some good old fashioned body-and-soul-warming comfort in a bowl.

Home Canned Beef Stew

Recipe type:Canning

Prep time: 2 hours

Cook time: 75 mins

Total time: 3 hours 15 mins

Serves:16 pints

• 5 lbs. red meat (beef, venison, bear, lamb, etc.), cubed into 1½" pieces
• 3 quarts (approx. 5 lbs. or 8 large) peeled potatoes, cubed into 1″ pieces
• 2 quarts (2 pounds) peeled carrots, sliced into ½" pieces
• 3 cups (approx. 10 medium ribs) celery, sliced into ½" pieces
• 2 cups (2 small/medium) chopped onions
• 1 cups peas
• 4 cloves garlic, minced
• 1½ Tbs. salt
• 2 tsp. paprika
• ½ tsp. pepper
• 4 tsp. Worcestershire sauce

1. Peel, chop, measure, and place all vegetables into a large stock pot (16 quart size or bigger; or divide between more than one pot).
2. Add spices.
3. Heat a small amount of oil in a pan and brown the meat. Add in the Worcestershire sauce at this time as well. Don't worry about cooking it all the way through- the canning process will do that for you. Just brown it nicely. Feel free to season with salt and pepper, if desired.
4. Add the meat and any acquired juices to the stock pot with your vegetables. Stir to combine. Add just enough water to cover and put the pot on the stove. Bring to a boil and then shut off the heat.
5. Ladle stew into hot jars, leaving 1″ head space. I like to try and get as much meat/vegetables in the jar first and then cover with the cooking liquid.
6. Secure lids and bands and process accordingly in a pressure canner:
7. Pints: 75 minutes at 10 pounds pressure; Quarts: 90 minutes at 10 pounds pressure.
8. Following processing, remove from canner to racks or layers of towels. Store in a cool, dry, dark place.

3.5.3208

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Source: https://www.yellowbirchhobbyfarm.com/home-canned-beef-stew/

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