Beef in Wine Sauce: Restaurant Quality Home Canning Recipe

[@vickikenton5439]

Full disclosure. I’ve never been a good cook. I do however have 33 years experience water bathing low sugar jams and preserves because I had a yard for 12 years with apricot trees and Concord grapes. But in the past 10 days I have 64 new jars (half pint, pint, 1.5 pint and quart) of your cran apple chutney, bbq sauce, chili, Brunswick stew (made my knees weak!) ugly chicken, dry canned potatoes, grassfed beef bone broth, grassfed beef meatballs with my bone broth, and now beef in wine sauce going into the presto digital canner. I cannot thank you enough. My husband returns from Japan tomorrow and will he be surprised! Again thank you for posting the recipes, garden, and pantry content for the rest of us full time working moms who are daughters of full time working moms who didn’t teach me these skills.

[@growandpreserve]

Vicki, this is so great! You have made my week! Can't wait to hear what your husband thinks of all your hard work and success!

[@femvetusa5263]

This is a whole other level of canning! With the coming food shortages can you imagine sitting down to a feast like this?? Oh, yeah, I am definitely making this dish. Thank you, Carter.

[@growandpreserve]

That's exactly how I look at it. Nothing about this dish says "canned food". A little bit of luxury can go a long way!

[@sarakluth9544]

I made and canned this recently and opened a can this evening - AMAZING! I will be making again. The beef was super tender, the sauce was incredible. I served it over baked potatoes tonight - while it was warming up I added some chopped spinach. My family agreed it would work over rice, mashed potatoes, noodles, crusty bread. Thank you for sharing this, it is a great addition to my pantry.

[@growandpreserve]

Fantastic, Sara! I'm so glad you liked this. It's one of my favorites too. Thanks so much for reporting back.

[@sheilaMagilicudy]

What a fantastic recipe! I have been cooking beef and red wine in the oven for years! Serving with homemade noodles... I will try this recipe now as I purchased a pressure canner about 7 months ago. So nice to come home after a hard days work or a hard days work around the house doing chores and opening up a beautiful jar of beef bourguignon. I could almost smell this recipe cooking from your kitchen Carter. Thank you as always

[@growandpreserve]

Yum! I bet you'll love this, Sheila. Keep me posted!

[@erikalouwrens3992]

Imagine having meals of this calibre on your pantry shelves! Bravo Carter!

[@growandpreserve]

Thank you, Erika! I'm always happy to see you here from the other side of the world. 😘

[@kimpebley9856]

Another reason I need a pressure canner. Looks delicious

[@growandpreserve]

Kim, you so need a pressure canner!

[@talisman8402]

All I can say is, wow! You have outdone yourself with this one!

[@growandpreserve]

Thank you so much, Talisman! Happy to have you here!

[@AmandaNelson-y6p]

Wonderful Carter, thank you so much! More like this please!!! Quick question. I'm using pints so will my processing time be 75mins, or are pints also 90mins?

[@growandpreserve]

You're welcome! 75 minutes for pints

[@theresaegbuniwe5808]

This is on my list!!

[@vickiiluvboxers4191]

Ok Carter! What are you doing to all of us? LOL 😅😊Did you realize when you started your channel you'd have a giant classroom of subscribers becoming gourmet canners? I'm so happy your channel popped up when it did! You've inspired me and so quickly I stepped out of my fear of presser canning and dove in head first at 74 years of age!! My to do list is getting longer and longer. You're precious! Have a blessed week. Missed having a David review :) ♥ P.S. How's Christine? Did the knee injury require surgery?

[@growandpreserve]

Vicki, it makes me so happy that you have jumped in wholeheartedly to pressure canning! We're going to get your pantry stocked with all sorts of wonderful things! David was too hungry for a review. Seriously. This was his plate, and he was most eager to get it! How sweet of you to ask about Christine. She is determined to fix her knee without surgery. If anyone can do it, she can! !'ll tell her you asked about her.

[@ArkansasSquaw]

Oh Carter this looks amazing!!!! Thank you! I'm totally writing this one down to make for my family. ❤ PS. Happy Resurrection Day! Christ is Risen!

[@growandpreserve]

Thank you, ArkansasSquaw! I hope you will love it! Happy to see you here. I hope you had a very blessed Easter.

[@bevcary9448]

Looks delicious.. I will defiitely give it a try.. Thank you so much.

[@growandpreserve]

This one is awesome!

[@deedeemat3991]

Yesterday i made 11 pints, using 5 pints of the beef bone broth from your video. can't wait to try them! i followed your instructions to a T. tasted the broth and it was out of the park delis! thanks again for your inspiration!

[@growandpreserve]

Fantastic, Dee Dee!

[@MsMonica38]

This looks amazing and I can't wait to try it!

[@growandpreserve]

Hope you like it!

[@eileenrankin9584]

I have been away from canning for many many years. Yesterday my first electric pressure canner arrived from Amazon. I used to be pretty handy with water bath canning but this pressure canning is a whole new thing for me. I was looking for beef recipes because I am trying to clear my freezers before these meats start getting ugly. Yesterday I started my journey by making dry canned potatoes from your recipe. They came out perfect first time out. I then came across this recipe for beef and decided to give it a shot. I had one roast and it made 2 quarts. I used pearl onions which I finally found at Walmart (I think I cleared the shelf). The quarts are in the pressure canner at this moment. I also had enough of the wine sauce to fill a pint jar. That will be in the canner with the next batch of potatoes. That sauce is way too tasty to waste. I will find a use for it. So thank you for helping me start this journey.

[@growandpreserve]

Eileen! That is so exciting! It makes me so happy that you are canning again! I can't wait until you try the beef. Do keep me posted whenever that is. Very smart to can the extra sauce. What a fun little "something special" that'll be for one day. I'm so glad you're here, Eileen!

[@Sabbathissaturday]

I did a recipe almost exactly like this! It turned out amazing! I’m definitely going to make more. Love your style. I tried your canned potatoes and they were out of this world. I’m not even a potato fan usually.

[@growandpreserve]

Excellent!

[@jaylynnthompson6836]

Pot Roast is my all time favorite food. And I'm glad to see you can make gourmet food for long term storage. This will be one of my first canning projects .Still trying to purchase a pressure canner. You made my day. And I know it is delicious . Worcestershire is a must for any good pot roast. ❤😊❤😊

[@growandpreserve]

I think you'll love this one! Keep me posted.

[@elaineweitz2595]

Boy it sure looks wonderful ! I’ve got it all down and I’m for sure doing this, I can taste it 😵‍💫🤦‍♀️ 👏👏

[@growandpreserve]

Excellent! It's so good! Let me know what you think when you do it.

[@isabelladavis1363]

Looks INCREDIBLE….

[@growandpreserve]

Thanks, Isabella!

[@itsallperfectlynormal9805]

This looks incredible! I've been stalker binge watching your content while very sick over the Thanksgiving weekend, and into this new week (full admission time 😂). Your soups convinced me to hit order on that Nesco canner that's been in my "save for later" cart. Having home canned soups would've been a nutritional game changer and may have helped me recover faster. We no longer purchase the store bought ones, they're just gross. The Nesco arrived late last night. I'm starting with my frozen turkey stock and your soup samplers. I think these are perfect entries into pressure canning. Once I gain confidence, I'm doing this amazing beef! So sorry for the book comment! I just wanted to express my thanks to you for being you and sharing your gifts with us!

[@growandpreserve]

So sorry you were sick over Thanksgiving, but it sounds like you have a great plan. Keep me posted on your progress!

[@SandrinaN]

I cannot wait to make this!

[@growandpreserve]

Welcome, Sandra! This is one of my all-time favorites! Can't wait to hear what you think of it!

[@donnamullins2089]

Oh my goodness Carter what time is dinner? Talk about rich and thick my mouth is watering. Amazing and beautiful. Thanks. Have a great week.

[@growandpreserve]

Thank you, Donna! You're welcome for dinner anytime! 😘

[@constancebeck2992]

Yes I'm definitely trying this recipe. Happy Easter!

[@growandpreserve]

Great! Do come back to let us know what you think when you get a chance. Thank you for being here, Constance!

[@lisajacobson4818]

That looks wonderful! Happy Easter to you and yours. ❤

[@growandpreserve]

Thank you, Lisa! It turned out so yummy. Happy Easter to you!

[@KarenShady-l4b]

Wonderful sounding recipe. Thank you Carter

[@growandpreserve]

You're welcome, Karen. It's really yummy!

[@SuperLauramack]

Can't wait to try! How many quarts does this make?

[@growandpreserve]

It's excellent! It made 5 quarts.

[@mariannegotze1450]

This looks yummy. Thanks for sharing.

[@growandpreserve]

Thank you, Marianne! It's delish. Happy to have you here!

[@mariannegotze1450]

@@growandpreserve Greetings from Australia

[@growandpreserve]

@@mariannegotze1450 I love that you're here from Australia, Marianne! I hope my southern accent doesn't leave you wondering what the heck I'm talking about! 🤣

[@mariannegotze1450]

@@growandpreserve no problems with your accent. All well understood.

[@julievarner8273]

Hi Carter, my DIL introduced me to your dry canned potatoes and I've been hooked since! Definitely going to make this recipe, also but I am not fond of balsamic vinegar. What can I use in its place? Thanks for all the great rebel content!

[@growandpreserve]

Hmmm. The balsamic adds both sweetness (in a savory way) and tang. Perhaps a mix of red wine vinegar and coconut aminos would do the same. Good to have you here, Julie. So glad you like the potatoes!

[@cynthiakennedy4826]

Looks delicious, I am going to try this!

[@growandpreserve]

Thank you, Cynthia! I hope you will love it. So good to have you here.

[@susantester5398]

Absolutely gorgeous! Definitely a step up from my canning projects so far. I can’t eat cooked onions. Not at all. I can cook with them but then have to remove before eating the rest of the dish. I do love the carrots and mushrooms. Could I add those raw in the jars with the meat before canning and leave out the onions? Or would I be better off just canning the meat and veggies separately and then combining when preparing to serve?? Thank you for all your great content!!!

[@growandpreserve]

Hey, Susan! So glad to have you here. I think that preparing the carrots and shrooms at time of serving will give you superior products, both the meat/gravy and the veggies.

[@susantester5398]

@@growandpreserve I’ll do that, then. Thank you. you’re so kind to respond timely! 🙏❤️

[@ABlueDahlia]

Looks absolutely delicious and I will absolutely give this a try!

[@growandpreserve]

Fantastic! I bet you'll love it. Thanks so much for being here, Blue Dahlia!

[@denisepineda1788]

Wow! I always have wine, not Pinot Noir so I would sub what I have. This looks amazing and I will definitely be trying this. In the next few weeks, I want to jar up some meals so that when the garden starts coming in heavy, I won’t have to try to cook something on top of all that. BTW…my Texas accent and French don’t sound that great either! 😂😂😂

[@growandpreserve]

You will love me for this one, Denise! 😁I hear you on getting the pantry stocked with easy meals for the craziness of harvest season! I have been doing the same. I lived in Texas for 7 years. It was a long time ago, but I still remember how much I loved that Texas drawl! Thanks for being here, Denise!

[@jennifergribbins4560]

Thank you for saying what kind of wine you used. I don’t drink wine and never know what to use

[@growandpreserve]

I can hobble my way around basic wines, but you should see me try to figure out whether something is a whiskey or a bourbon!

[@conniebertucci3432]

Question... Did you waterbath or pressure can this dish. It looks like perfection by the way. I raise quail and would like to can it. A receipe like this would be interesting. Do you have any suggestions? Happy Easter and thank you for the video.

[@growandpreserve]

Hi, Connie! This is pressure canned for 1.5 hours. I don't have any experience canning quail. Let me give that some thought! Happy to have you here, Connie!

[@deborahwoods2361]

Hi Carter, would beef stock work? I don't have bone broth. This sounds really good!

[@growandpreserve]

Yes, just cook it down a bit.

[@deborahwoods2361]

@@growandpreserve Thank you! 💜

[@omadarling9188]

I know you reduce the sauce, but how did you actually reheat the meat? Reheated in the sauce? Looks fabulous!!

[@growandpreserve]

Yes! Just reheated in the sauce while it reduced. Hope you try it, Oma!

[@ShannonLivesey]

Oh My! Carter... I am definitely adding this to my list!! Also, where did you get that wooden spoon. I've been searching for a few years for one long enough for my stock pot. I'm thinking of buying the Babish pots n pan set for my partner, George. Can you give me a review please. He admires him. I've bought him the fork and his kids got him the 3 pack of knives, all quality!! So I'm just wondering 🤔

[@growandpreserve]

The spoon is this one: amzn.to/3Urf5M3. It is super long and so far has proven to be a good find. Now, let's talk about the Babish Cookware! I bought this set: amzn.to/3KhRicE in November 2021. I love it! Both the stainless pots and the carbon steel pans are total winners. Great weight. Great construction. Easy to clean. Cool touch handles. The only thing better would be one more saucepan! Seriously, I don't think you can go wrong with these. And it looks like they're on sale too! Thank you for being here, Shannon!

[@suecraft3997]

You mentioned adding gelatin. Since I am using store bought bone broth, What kind of gelatin and how much? Thanks.

[@growandpreserve]

Thanks for asking! I should have answered this before. This is the gelatin I use for everything: amzn.to/3UxhlRU. Once you empty the jar's contents into the pan, allow it to heat up first. Gelatin dissolves significantly better in hot liquids. I would stir in one to one and a half scoops (10-15g or 1.5 to 2 tablespoons) and let it reduce, stirring regularly. I hope you love this as much as we do, Sue! Please keep me posted!

[@avnhealth]

This looks amazing and I am about to make it! I have several canning recipes for beef with wine but this one looks the best! My question is - why toss out the mirepoix? Would it hurt to can it with the rest as added veggies - especially since it didn't cook for a long time? I hate throwing away my organic veggies LOL Thank you for all of your demonstrations. I've made your dry pack potatoes too and they are so good!

[@growandpreserve]

Thanks, Meryl! I think you’re going to be very happy with this one. Regarding the veggies, you can certainly leave them in if you choose. I feel like the veggies would be mushy after 90 minutes in the canner, and they will make the sauce appear lumpy. That’s only my opinion though, certainly not the only way. Next time I might dehydrate the strained veggies to blend into a veggie salt. Please let me know how it turns out!

[@avnhealth]

Thanks so much for getting back to me so quickly - wow!@@growandpreserve You're probably right about the veggies getting mushy. I didn't think of that. I will just use them for flavour and take them out then. I'll let you know how it goes :-)

[@jenniferr2057]

​@@avnhealth I have done both ways. When I leave them in, I like to take the beef out when heating to serve, the immersion blend all the veg and broth. Luscious! 😊

[@avnhealth]

@@jenniferr2057 That's a great idea, Jennifer - thank you. I hate throwing away my beautiful organic veggies so that sounds like a really good compromise. 🙂

[@jenniferr2057]

@@avnhealth I have canned broth and left them in to puree as well.... If I DO take my veg out, it's to put it in dog food! No waste!

[@christinestalsonburg2429]

How long did you cook the roast in the oven?

[@growandpreserve]

Just enough to get good color on it, maybe 30-40 minutes.

[@jaylynnthompson6836]

Did you cook the meat all the way through or is it still rare? I missed that part.

[@growandpreserve]

I just browned it in the oven. It cooked in the canner.

[@wendyellis6402]

Pot roast is one of my favorites too. But first I have to make that lovely bone broth of yours. After I do my taxes…😳

[@growandpreserve]

Ack!! Taxes. Definitely not the best part about April! Once you're over that hurdle, I'd love to know i you try the bone broth and this recipe. Good to see you, Wendy!

[@mmorris202]

Hi Carter. Newby canner here. I made this today and apparently, I have packed the my pint jars a little full with meat and have a lot of sauce left. I want to can it in 1/2 pint jars to accompany the pints. How long would you can the broth for or would it be waterbathed? Thanks. your show I have made a lot of the recipes you have made. Marilyn from CA

[@growandpreserve]

Hey, Marilyn! Sorry I'm just now seeing this. If it's truly just broth, you should be able to use broth times. Pressure can 20 minutes for pints or smaller or 25 minutes for quarts. If you're leaving some veggies or meat bits in it, I would use soup times. 60 min for pints or smaller, 75 minutes for larger. Hope that helps! Can't wait to here what you think of the meal!

[@mmorris202]

@@growandpreserve i made it today and had it for dinner. I did Thickened it with a little flour served over potatoes. It was very tasty! Meat was tender. Thank you!! I will pressure can the left over as you said. I have been having giving some of what i have canned to single friends who dont really cook for themselves. Pints works best for me as it just me in the house. Thanks again!

[@mmorris202]

Love your outtakes too

[@lindahernandez8693]

? Is it ok to use Chardonnay instead of Pinot noir?

[@growandpreserve]

Linda, I just don't think white wine is going to work in this recipe. Sorry!

[@lindahernandez8693]

@@growandpreserve thank you!

[@JaniceMartin-fd8mr]

LOL, oops! I tasted the jar that didn't seal. Quite tasty but needs something. Looked at recipe again. Ha! I forgot to add in the tomato paste, basalmic vinegar and the Worcestershire sauce. Oh well, season as I reheat and thicken. Next batch will be better!

[@growandpreserve]

Funny! At least you figured out what you missed!

[@victoriaschell2225]

can you use white wine? im allergic to reds.

[@growandpreserve]

Hmmm. Good question, Victoria. I'm not sure you'd get the same depth of flavor. I might try a 50/50 mix of cognac and extra beef broth.

[@jaymeez]

How long do those jars last in storage?

[@growandpreserve]

The general consensus these days seems to be that the best quality is in the first 18-24 months, but that it will stay good until the seal is compromised or it is subjected to rough storage conditions.

[@godsgreenacreshomestead708]

That looks delicious! I usually make burgundy beef tips with stew meat. Never tried to can it though! I will next time I make it though. Maybe I wasn't paying close attention, but did you water bath?

[@growandpreserve]

It's pressure canned. 75 min for pints, 90 min for quarts. I bet your burgundy beef tips would be fantastic canned! Good to see you here, GGAH!

[@godsgreenacreshomestead708]

@@growandpreserve I love your channel Carter, and I'm not going anywhere! 😁 Texas Deb

[@growandpreserve]

@@godsgreenacreshomestead708 🥰🥰

[@bbatson5773]

Hi Cartet! Looks great! Did you turn the meat over and brown both sides? Thx