Canning Beef Bourguignon aka Beef Burgundy

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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) Hennessyenhance 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!

Ingredients

6 lb Chuck Roast

6 Medium Onions, diced largevegetable prep

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

Instructions

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.

onions and bacon on the stoveCut 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.

Enjoy~
The Canning Diva®
www.canningdiva.com

 

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Comments

  1. Okay, couple of things I noticed in the instructions. Firstly, I believe the olive oil listed in the ingredients should say "divided", to indicate the TBSPs used to brown the meat are not in addition to the oil used for the bacon. Secondly, there is no mention of when to add the mushrooms, or whether they should be sliced or quartered. I've reviewed Julia's original recipe, and I'm going to quarter them and add them when I add the onions and shallots. I'll post again to let you know how it turns out, but I was excited to find this recipe for canning this lovely concoction.

  2. Well, it turned out really great. I found that adding the mushrooms to the onions and shallots would overload the skillet, so I browned them in batches and deglazed with a little of the red wine. Added 1/4 cup Worcestershire for a little zip. Outstanding!

    • Oooooo I love that you added Worcestershire sauce! Excellent Sandy! Great tips – thank you for sharing in the love of canning and creating fun recipes~

  3. Sounds wonderful. But I'm wondering if pre cooking for 2 hours and then pressure canning for 90 mins will totally overcook it. Pressure canning alone tenderizes meats. Please confirm if I can just heat all the ingredients and then pressure it. Thank you

    • The goal during the two hours is to allow the wine and cognac to reduce down giving the meal its full flavor. Yes, pressure canning tenderizes the meat however with Beef Burgundy part of its lengthy process is what it is known for… I cut down the normal reduction time (4 1/2 hours) to two hours seeing we canning the meal. Seeing you will place yours into quart jars and pressure can for 90 minutes, it would not hurt the meat to reduce the reduction time, but it may cause your dish to be a bit more runny and not at full reduced flavor. Give this recipe a shot – it is truly delicious! You are welcome to cut down the reduction time just be prepared for a bit different outcome in flavor and consistency. Happy Canning~

  4. Hi Sandy – so sorry I am not getting these notifications when comments are made. Thank you for taking time out to catch my missing the mushrooms. Yikes! We just had a production canning session in my town and this Meal in a Jar was made -she too pointed it out. Poor lil mushrooms all forgotten lol 🙂 Thank you for joining in on the fun – and I love that you "off-roaded" to give my recipe your own flair! Keep up the awesome work – happy canning!!

  5. You may do so however the goal is the reduction. The reason Beef Burgundy takes several hours to prepare in the kitchen is due to the slow, long process of reducing the wine and congac. For flavor we must reduce the recipe down, however I shortened the time because you are correct – the pressure canner tenderizes the meat. Typically, when making Beef Burgundy to serve it take 5 hours of cooking/reduction time. I cut it to 2 hours then pressure can the remaining time. Hope this is helpful – enjoy!!! 🙂

  6. You may do so however the goal is the reduction. The reason Beef Burgundy takes several hours to prepare in the kitchen is due to the slow, long process of reducing the wine and congac. For flavor we must reduce the recipe down, however I shortened the time because you are correct – the pressure canner tenderizes the meat. Typically, when making Beef Burgundy to serve it take 5 hours of cooking/reduction time. I cut it to 2 hours then pressure can the remaining time. Hope this is helpful – enjoy!!! 🙂

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