Beef burgundy may not be the first thing that comes to mind when we think of survival food, but you can prepare and store this delicious meal over the long-term with a pressure canner and some basic ingredients. Look at the following recipe, and see how easy it is to incorporate this hearty and satisfying meal into your emergency stockpile.
4 lbs of chuck roast, cut into large cubes
¼ lb of thick bacon, cut into 1” pieces
6 cups of sliced mushrooms
1 bottle of red wine
2 cups of beef stock
¼ cup of butter
2 chopped, large oniones
2 carrots, cut to 1” long pieces
2 cloves of garlic
2 teaspoons of salt, pepper, thyme and other seasonings to taste
4 bay leaves
It’s a good idea to prepare and warm your pressure canner and jars before starting this recipe. That way, everything will be up and running by the time the food is ready to be canned. Make sure that the jars are sterilized, and you want the jars and lid assemblies to be heated before they are filled.
Next, start cooking the bacon in a skillet or dutch oven, and saute the mushrooms in a separate skillet. Add in the salt and pepper as they begin to soften, and let the mushrooms cook for about 10 minutes before removing from heat. Remove the bacon and set it aside. Next, sprinkle some salt and pepper on the beef chunks before placing and browning them in the bacon skillet. Remove from heat when finished.
Place the veggies and seasonings in a large stockpot, or you can use the same dutch oven, and cook them over medium heat until they start to lightly brown. Add in the bacon, mushrooms and beef before slowly pouring in the wine. Give everything a good stir before adding in the beef broth. Stir and scrape the bottom a few times before cooking over medium heat for another 5 minutes or until the alcohol from the wine has evaporated.
Processing and Storing
Carefully add equal amounts of beef to each canning jar before doing the same with the vegetables. Ladle in equal amounts of the liquid until each jar has an inch of headspace. Remove air bubbles and add more liquid as necessary to maintain headspace before placing a bay leaf in each jar. Wipe down the rims to remove any debris before attaching and tightening the lids.
Place the jars in the pressure canner, close the lid, and let it vent steam for 10 minutes before closing the vent holes and starting the processing timer. Process at 10PSI for weighted gauges, and 11PSI for dials. Process quarts for 90 minutes and pints for 75 minutes, but don’t forget to adjust for altitude.
When finished, vent the canner and let the pressure equalize before removing the jars and letting them cool on the counter or a table overnight. Inspect them for damage, leaks or improper seals once they reach room temperature before labeling, dating and storing the product in a cool, dark and dry location. Shelf life will be approximately 1-2 years, depending on how well they are stored.
Try this recipe for yourself, and don’t hesitate to experiment with different seasonings. The finished product will taste a lot better than the canned variety found in stores, and it will be much-healthier as well.