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Canning Beef Bourguignon aka Beef Burgundy
Canning Beef Bourguignon (Beef Burgundy) – approx. 6-8 quarts
This meal in a jar is a delicacy in many more ways than one! For starters the tender beef just melts in your mouth while the wine, bacon and caramelized onions (and shallots) enhance the dishes rich flavor.
There are several big decisions to make while at the market selecting your ingredients! First, your cut of beef should always be nicely marbled. Choose a traditional Chuck Roast or ask your butcher for a Blade Roast. The next big decision is the alcohol! I use Malbec red wine and, of course, Hennessy Cognac.
I had a great time this winter getting together with friends and all home canning a batch of this amazing meal in a jar! I loved seeing the variations each of us choice, from the cut of meat to they type of alcohol used. Greg brought with him venison and decided to use Brandy instead of Cognac. His was a delicious blend of flavors and during processing the pressure canner tenderized the venison splendidly!
Have fun with this amazing home canned version of Julia Child’s famous Beef Bourguignon! When you are ready to eat this delicacy in a jar simple heat on the stove stop and serve over garlic mashed potatoes with a side of grilled asparagus! YUM!
6 lb Chuck Roast
18 Shallots, cut long
12 Slices of Bacon
5 cups of Carrots, cut in strips
1 Tablespoon of Sea Salt
1 ½ Teaspoons of Black Pepper
5 Garlic Cloves, chopped
3 lbs of Mushrooms
2 bottles of Burgundy Wine
1 cup Cognac
½ cup Extra Virgin Olive Oil, divided
Trim your roast by removing excess fat and any silver skin. Keep marbleized fat. Cut into 2” and 3” strips or chucks. Cut the beef into the size you prefer to see on the end of your fork.
Pat beef dry so beef with brown properly. In a large and deep skillet, brown beef in batches using a Tablespoon of olive oil at a time. Brown all sides but be careful not to cook the beef. Set beef inside a large stock pot.
Cut bacon into 2” pieces. In the skillet using all the beef renderings add the bacon, garlic and olive oil. Cook over medium heat until bacon is done. Add diced onions, shallots, mushrooms, salt and pepper and sauté until onions are translucent. Place everything from the skillet into the large stock pot with the beef being sure to scrape every dripping into the pot. Mix well.
Add both bottles of wine and the cognac. Bring mixture to a boil on medium heat stirring often. Once brought to a boil, reduce heat and simmer on low for one (1) hour being sure to stir often to avoid scorching, reduce down the wine and blend the flavors. Add carrots and simmer for another hour. Be sure to taste test and add additional salt and pepper to taste, if needed.
Fill prepared jars leaving a generous 1” headspace. Remove air bubbles and adjust headspace as necessary. Wipe jar rim with a warm wash cloth dipped in vinegar then apply lid and ring. Repeat until all jars are filled.
Process in a pressure canner at 10 pounds of pressure; 75 minutes for pints and 90 minutes for quarts.
The Canning Diva®