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.


  1. I really could have used the recipes and tips from you girls when my children were small. Only me now but I love your blogs!

  2. Beth,
    Canning meats and poultry in half pints is a good way for singles to enjoy good food with no waste. Canning is a hobby that pays for itself. Both Myrna and I cook for small households and still can, just in smaller jars. It's great to just open a jar and have a quick meal.

  3. I've never used either a pressure canner or cooker; can one be used in place of the other, or must one have both?

  4. Marge -
    You can use a canner for both, but you can't use a "cooker" for canning. You need a canner that holds at least 4 quarts and has a triple-weight or pressure gauge so you have 5-10-15# pressure capability. A cooker usually only has a 15# weight.
    Both Presto and Mirro sell small canners, as well as large ones- the best buy is a 16 quart Presto from Walmart - at $64.88 on line. I have one of these and use it all the time. I am canning bean soup tomorrow - these cold days are perfect for canning.

  5. Marge-
    I should have said 4 quart JARS - that is not the size of an appropriate canner.
    The Mirro I have is a 12 quart size; it will can 5 quart jars - my Presto cans 7 quart jars.


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