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Beef in Wine Sauce

Course Meat
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Yield 3 half-litre (pints) or 1 litre (quart)
Calories 364 kcal

Ingredients

  • 150 g apple (shredded. 1 cup / 5 oz. Measured after prep. About 1 large.)
  • 100 g carrot (shredded. 1 cup / 4 oz. Measured after prep. About 2 medium.)
  • 100 g onion (sliced. 3/4 cup / 4 oz. Measured after prep. 1 medium onion)
  • 1 kg stewing beef (2 lbs)
  • 1 tablespoon vegetable oil
  • 175 ml water (3/4 cup / 6 oz)
  • 125 ml red wine (1/2 cup / 4 oz)
  • 1 teaspoon salt OR non-bitter, non-clouding salt sub
  • 2 cloves garlic (peeled and minced)
  • 2 beef bouillon cubes
  • 2 bay leaves
  • 1/2 teaspoon Kitchen Bouquet (optional)
Metric - US Customary

Instructions

  1. Wash, peel, core and shred the apples. Put in a large pot.
  2. Wash and peel the carrots. Wash again, then shred. Add to the large pot.
  3. Wash, peel, then slice the onions. Add to the large pot.
  4. Cut the stewing beef into 3 cm (1 inch) cubes.
  5. Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
  6. Add all remaining ingredients to the pot.
  7. EITHER pressure cook mixture for 7 to 10 minutes (see recipe notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender and mixture thickens a bit. About 1 hour depending on the meat you are using.
  8. Remove bay leaves and discard.
  9. Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  10. Ladle mixture evenly into hot jars.
  11. Leave 3 cm (1 inch) headspace.
  12. Debubble; adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  16. Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.