How would that work exactly? My non-canning way of making beef stew is to brown the beef, throw everything together including with water, then seal it up and let it do its thing. I don't make a separate broth. I was thinking I'd need to do about the same thing to can it (put browned beef and uncooked veggies in jars), although I'm wondering if the water levels should be less than I'd normally use.
I'm working on it. I hadn't actually made beef stew in a long time and I did again about a month ago. So I was trying to figure this out. I don't have the destructions in front of me but from memory:
Brown the beef, place in stew pot (I did not cook all the way through - just the outside)
After browning beef cook the onions in the pan used to brown the beef. I really cooked these up and used red onions (yum!)
Deglaze the pan with a little beef broth (I used a dry mix I had on hand, would have preferred a home made version but a store bought liquid would have worked too) - if you add water you will be diluting the flavor before you even start, and don't even mention bullion, aka salt, cubes in my kitchen)
Then you add your flour to the onions and I think this is when I added the red wine
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(NO FLOUR FOR CANNING!!!)
Then I dumped this into the beef, add the seasonings, more beef broth and veggies and cooked.
I would have to look at my notes to see how much beef, broth, etc I used and how much it made to see how much I need for canning a full load.
But I would deconstruct it like this:
brown beef and place into jars (pints if I want individual servings, quarts for family servings)
toss in raw veggies
(doing this individually means you can make every jar have the same content, 1/2 cup of each or whatever)
Make broth:
NO FLOUR SEE BELOW - cook onions, deglaze pan, add wine, seasonings, etc (use amounts I did in other batch, do not taste as there will be more seasonings and less food to soak it up, the broth will likely taste overpowering at this point) Simmer broth then remove the bay leaf!!!
The broth is the most important
Fill jars with the broth, remove air bubbles
place lids and rings on and put them in the canner.
A couple of notes: The raw veggies will cook while canning as will the beef. This is why the veggies go in raw and the beef is only browned. The broth will get slightly thicker during canning and you can always add a little flour when you go to eat it (
you are not supposed to can with flour in the mix or any thickener see the link)
http://nchfp.uga.edu/how/can_04/soups.html Evidently adding any thickener can lead to botulism (but how do you buy chicken noodle soup and not die?)
ALSO NOTE: I did not get into all the fine details of the canning process, this is just the recipe and how I would adjust it for canning.
The hardest part for me is I always cook to taste and canning suff this way makes me actually record and follow my own recipes.
Good luck!
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