Home Canned Beef Burgundy

We love this recipe – it’s one of our favorite recipes for canning beef.  The Vermont Country Store has it in their catalog for $18.95 plus shipping per can.  The entire recipe cost me $12.30.  
I make a batch when beef is on sale, cut it and freeze it, then can this recipe when mushrooms come on sale.  It’s handy for a quick meal that tastes like you fussed for hours.  You do the work once for 10 meals!  I also have canned it in half pints or 12 ounce jars when that is the size jar I had – the time is the same.  The pressure in the recipe is for 1000’ altitude, adjust for your location.                   

Home Canned Beef Burgundy

 3 ½   pounds  Rump Roast, Trimmed -- or arm roast, boneless

 4       slices  Bacon – cut up

 2       tablespoons  Olive Oil

 3 ½   cups  Onion -- (medium) diced

1 ½    Pounds  Mushrooms – sliced thickly

 1 ½   teaspoons  Garlic -- minced

 2 ½   cups  Carrots – ½” slices

 1 ½   teaspoons  Salt

 1 ½   teaspoons  Beef Base

 500   milliliters  Burgundy or Red Wine – I use pinot noir (about 2 cups + 1 ½ tbsp)

    ½   cup  Cognac

Cut beef in large slices or chunks.  Brown in oven at 450° 10 minutes, turn and brown.  In Dutch oven, brown bacon, remove.  Brown onions in olive oil, and then add garlic and sauté until soft.  Add mushrooms and beef base and sauté 5 minutes.  Add wine, beef juices, cognac and carrots, bring to a boil.

Wash jars, keep warm until filling.  Prepare lids according to manufacturers instructions.

Divide meat and bacon among hot jars.  Pour meat drippings into broth mixture.  With slotted spoon, fill jars with mushroom, carrot and onion mixture, leaving 1" headspace.  Cover with hot broth, leaving 1" headspace.  Remove bubbles with plastic knife and wipe jar rim carefully with hot wipe before sealing.  Cover and seal, place in pressure canner (with 3 quarts simmering water), cover and exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10#.  Let pressure drop of own accord (30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate.  Let cool overnight and remove rings and wash jars carefully.
Equipment:   Half sheet pan, stock pot or Dutch oven, chopping board, pressure canner, 13 x 9" pan with paper towel for jar filling, jars, lids and rings, funnel, lid magnet, jar lifter, plastic knife, 4 quart measure for water, clean towels, stock pot to keep jars warm if necessary.

Yield:  "10 Pint Jars"

BEFORE SERVING:  Boil uncovered 10 minutes.  For each jar, add 1/4 cup dairy sour cream mixed with 1 1/2 tbsp. cornstarch; heat through.  Serve over hot, buttered noodles or rice.  Or if desired, mix 1/4 cup water with 1 1/2 tbsp. cornstarch and add to heated contents, cook 2 minutes more and serve with bread and mashed potatoes as hot roast beef sandwich.  This can also be used as the basis for beef soup; add ¼ cup dry rice or barley  or 2 ounces noodles (cooked separately), desired veggies and enough extra water or tomatoes to make 3 cups soup.  Heat together 10 minutes.

Per Serving (assuming 2 servings per pint jar): 177 Calories; 6g Fat (36.0% calories from fat); 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 297mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.