Beef in Wine Sauce: Restaurant Quality Home Canning Recipe

Описание: Whether you call this Boeuf Bourguignon, Beef Bourguignon, Beef Burgundy or Pot Roast, this is easily one of the best things I've ever canned. I wouldn't hesitate to serve this to anyone...even ‪@BrianLagerstrom‬ ! Thank you, Brian, for the inspiration.

Please go check out Brian's version of Beef Bourguignon.    • BEEF BOURGUIGNON (French Beef Stew)  

Beef in Wine Sauce: Makes approximately 5 quarts

6-7lbs Chuck roast (salt, pepper, avocado oil)
3 large white or sweet onions, roughly chopped
1 bottle Pinot Noir
Onion, 2 carrots, 3 ribs of celery, roughly chopped for Mirepoix
5-6 large cloves of garlic, peeled and smashed
2.5 Qts quality beef bone broth
5 oz tomato paste
1/4-1/3 c Balsamic Vinegar
1/2 c Worcestershire Sauce
1T dried Rosemary
1t thyme
1t black pepper
3 bay leaves
2t salt

Preheat oven to 500-550 degrees. (Mine only goes up to 500) Cut beef into medium size chunks to fit into wide mouth jars. Arrange on cookie sheet, drizzle with avocado oil, add salt and pepper to taste. Roast in oven until browned. Set aside, and deglaze sheet pan to add drippings to sauce. Also add onions to pan and toss in avocado oil. Roast until soft and slightly browned.
Meanwhile, pour entire bottle of wine, garlic and Mirepoix into pan. Set over medium heat to reduce and boil out the alcohol. Then add beef bone broth, herbs, spices, vinegar, tomato paste and Worcestershire. Simmer until reduced by about 1/3.
Strain liquid and add about a cup to each Quart canning jar. Fill jars with beef 1/2-2/3 full. Top with roasted onions. Fill to 1" headspace with broth/wine liquid, adding additional bone broth if necessary. Apply lids and rings. Add jars to hot canner. Pressure can for 1 hour and 30 minutes at the appropriate pressure for your altitude.

For serving: Pour contents of jar into wide saucepan, set to medium heat. Let reduce about 15 minutes. If you did not start with a gelatinous bone broth, add gelatin or small amount of your preferred thickener here. Add butter for a glossy finish, if you'd like. Serve atop lightly smashed potatoes, a mushroom risotto, pappardelle pasta, or roasted potatoes, carrots and shrooms. Broccolini, Brussels, Asparagus, English Peas or Green Beans would all be fantastic sides.

xoxo,
Carter

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