I had a great time this winter canning a batch of this amazing meal in a jar with some of my dear friends! I loved seeing the variations each of us chose. From the cut of meat, to they type of alcohol used, we really had fun exploring ways to customize this classic recipe. My buddy 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!

Regardless of how you choose to customize this beef burgundy recipe, there are several big decisions to make while at the store selecting your ingredients.

First is your cut of beef. For this recipe it 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. While most use a traditional cooking burgundy like a Pinot Nior, I prefer to use an Argentinean or French Malbec. Also, I prefer not to skimp on the cognac and use Hennessy. My best advise is to use what you would typically drink or use what you traditionally cook with; otherwise, feel free to use my suggested options.

Lastly, give yourself plenty time when making this recipe. We chose to prep all of our meat and vegetable the day before and store them in the refrigerator prior to getting together to can it in jars. Had we not done so, it would have easily made for a 6 hour day in the kitchen. Whether you prepare ahead or create and preserve it all in the same day, trust me – it is totally worth the time and effort! You’ll agree when you pop open a jar and taste its deliciousness.


Canning Beef Bourguignon (Beef Burgundy)

Makes approx. 7 quarts or 14 pints

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, simply empty its contents into a sauce pan, heat through and serve over garlic mashed potatoes with a side of grilled asparagus! YUM!



  • 6 pounds Chuck Roast
  • 6 Medium Onions, diced large
  • 18 Shallots, cut long
  • 12 Slices of Bacon
  • 5 cups of Carrots, quartered long and cut in 2″ to 3″ sticks
  • 1 Tablespoon of Sea Salt
  • 1 ½ Teaspoons of Black Pepper
  • 10 Garlic Cloves, roughly chopped
  • 3 lbs of Mushrooms
  • 2 bottles of Burgundy Wine
  • 1 cup Cognac
  • ½ cup Extra Virgin Olive Oil, divided


  1. Trim your roast by removing excess fat and any silver skin. Keep the marbleized fat. Cut beef into 2” and 3” strips or chucks. Cut the beef into the size you prefer to see on the end of your fork.
  2. 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.  Quickly brown all sides but be careful not to cook the beef. Set browned beef inside a large stock pot, retain the skillet for the next step.
  3. Cut bacon into 2” pieces. In the same skillet used to brown the beef, being sure to keep all the beef renderings, add the bacon, garlic and olive oil. Cook over medium heat until bacon is done, approximately 8 minutes. Add diced onions, shallots, mushrooms, salt and pepper and sauté until onions are translucent, about 8 to 10 minutes.
  4. Place bacon mixture into the large stock pot with the beef, being sure to scrape every dripping into the pot. Mix well.
  5. Add both bottles of wine and the cognac to the stock pot and mix well. Bring mixture to a boil on medium heat, stirring often. Once brought to aonions and bacon on the stove boil, reduce heat and simmer on low for one hour being sure to stir often to avoid scorching. This step is to reduce down the alcohol and blend the flavors.
  6. Add carrots and mushrooms and simmer for an additional hour. Be sure to taste test and add additional salt and pepper, if desired.
  7. Ladle hot beef burgundy into hot jars, leaving a generous 1-inch headspace. Remove air bubbles and adjust headspace as necessary.
  8. Wipe jar rim with a warm wash cloth dipped in vinegar. Apply lid and ring, and hand tighten.
  9. Process in a pressure canner at 10 pounds of pressure, or according to your elevation. Process pints for 75 minutes and quarts for 90 minutes.

Happy Canning!
Diane, The Canning Diva®

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