recipe
Meat, Fish, Soup, Stews, and Savory Sauces

Beef in Wine Sauce

This ready-to-heat and serve main dish is handy for last minute meals. The beef steak is preserved in a rich wine sauce to make an extra delicious meal.

Ingredients:

  • 2 lb (1 kg) round steak, cut into 1 inch (2.5 cm) cubes
  • 1 tbsp (15 ml) vegetable oil
  • 1 cup (250 ml) shredded apples, about 1 large
  • 1 cup (250 ml) shredded carrots, about 1/2 large
  • 3/4 cup (175 ml) sliced onion, about 1/2 large
  • 3/4 cup (175 ml) water
  • 1/2 cup (125 ml) dry red wine
  • 1 tsp (5 ml) salt
  • 2 cloves garlic, minced
  • 2 beef bouillon cubes
  • 2 bay leaves
  • 1/2 tsp (2 ml) browning & seasoning sauce (Kitchen Bouquet), optional

Directions:

  • Brown meat in vegetable oil. Add apple, carrot, onion, 1/2 cup (250 ml) water, wine, salt, garlic, bouillon cubes and bay leaves. Boil gently 1 hour. Remove bay leaves.
  • Place 2 clean 500 ml or 1 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Add browning and seasoning sauce, if using.
  • Pack beef and sauce into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beef and sauce.
  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:
  • Jar Size Time
    • 500 ml   75 minutes
    • 1 L   90 minutes
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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