With the weather being cold and crappy here in Chicago, there are many nights when I want dinner to be warm and comforting after trekking around outside in the snow. I can think of no better dinner than beef stew with a side of fresh bread. Admittedly, beef stew is somewhat a pain in the neck to make individually with all of the steps that need to be taken to make it successfully. However, canning beef stew is done in very large portions at one time, so it can be for several night’s worth of dinner. One Saturday afternoon is worth the time and effort saved during the week in my opinion. Below is the ingredients being ready for stewing. I unfortunately don’t have pictures of the braising of the beef – I will make sure to take some the next time. I love how colorful it looks!
The recipe that I use is from the Ball Complete Book of Home Preserving which if you are even halfway serious about canning, you should purchase. Trust me, it was worth the 15 dollars. I have used this book about twenty times now.
The best part is that I had leftover bones from the roasts so I was able to make beef broth, too! This recipe is also out of the Ball canning book.
I can’t wait for dinner!