It says "oil if needed" so I think that browning in the oven (nonstick pan) would be fine.

It also calls for "dry red wine" so that cuts out the semi-sweet wine you bought - I don't know what "table wine" is but of the 2 that would be better. I would recommend a Merlot, Chianti, or Burgundy with beef.

As far as the veggies, I've never PC'd anything but I would think brussel sprouts would get bitter like cabbage - I'm not a fan of brussel sprouts anyway. The recipe already has carrots and onions in it - were you thinking of adding more?

Maybe someone else can help with the turnip, parsnip, potato canning.

Those veggies you want to use are going to be strong and bitter, other than the potatoes, carrots and onions .
Normally brussels sprouts are only pickled.
The potatoes must be peeled, too, if you are unaware of that.
Unless you see a particular vegetable listed for canning, there is good reason they are ommited.

I don't think sprouts take long to cook - and they're in season when you'd be eating the stew.

What about canning potatoes (if you're really in a hurry and just want to heat this up), freezing the 'nips?

The Beef in Wine recipe is very good just as it is written. We make several jars of it every year to serve over pasta or rice. And yes any basic red table wine works best. The Country Red would work too, it would just give a bit sweeter taste and most don't really want their meat "sweet".

turnips, parsnips, red potatoes, carrots, onions and brussels sprouts.

Some of these other vegetables you have selected, as others have said, are exceptionally strong tasting vegetables. Turnips, parsnips, and sprouts can easily overwhelm most any dish. So while I like and eat all of them, I certainly wouldn't plan to can them (freezing is best for all 3 of them) and I sure would can them together. Trust me the taste wouldn't be at all desirable. ;)

Potatoes and carrots are easily canned plain and separately. Onions are easily chopped and frozen till use. So use your food processor to slice or chop the strong vegetables and freeze them.

Dave

Added to ajsmama's list would be zinfandel

Cabernet, Malbec...

Thanks for all the answers and suggestions! Am especially glad don't have to drive to town for a bottle of better choice wine. When I've made my annual beef stew in past years I usually steamed the brussels sprouts and added them to the cooked stew just before freezing. Always liked a few turnips and parsnips added to the stew near the end too.

However, the whole plan this winter is to can and not freeze. I'm wanting to stock up for doomsday or something. Down to one freezer now and don't have a generator (yet) for the inevitable power failures.

Am going to can a pint ea of turnips and parsnips just to see what they end up like. Hope I can do them in chicken stock or something. Ditto the baby brussels sprouts.

Now if I can find something for mostly potatoes (peeled & cubed), onions, carrots and celery. (might have to omit the celery) Think I saw a vegetable soup recipe that could be PCd.

Thanks again!

nchfp has instructions for canning "Mixed Vegetables"

Here is a link that might be useful: NCHFP Mixed Vegetables

Thanks for the link, pixie lou! I printed it out & when putting the printout in one of my canning books found this:

Tried Dave's suggestion (thanks!) of serving over pasta or rice last night and think is going to be the way best used rather than in a stew. The whole wheat pasta I tried last night rather overpowered & will try plain rice tonight.

Now I have 10 lbs red potatoes that can't find a canning method for and also the brussels sprouts. Not going to worry about it. Was really surprised abt the short processing time for the turnips & parsnips.

Now have tried 4 diff wines:

I think red potatoes are best when canned with a little pickle crisp in the jars. You still must peel the potatoes to insure you do not get botulism from the peels. Not even scrubbing is considered safe to do when canning potatoes.

The brussel sprouts are usually pickled.

So which one won the taste test?

ajsmama writes: So which one won the taste test?

Too soon to tell. I was misleading when said 'tried' four different wines. Meant to say that have canned using that many. So far have only eaten the River Valley Red. And if had turned the bottle around for the picture would have seen that it is a sweet red wine. Pretty darn good anyways! Have eaten 4 of the 6 pints of it as of last night. Tonight will try the Cabernet Saurignon one over rice.

Linda Lou writes: I think red potatoes are best when canned with a little pickle crisp in the jars. You still must peel the potatoes to insure you do not get botulism from the peels. Not even scrubbing is considered safe to do when canning potatoes.

I'm going to try that. Pickle crisp now on my grocery list. And going to try pickling the brussels sprouts too.

Thanks!

Really loving the sauce over brown rice and after using 9 jars don't have a huge favorite. Thought a little lemon juice and something tomato would help so added a couple tablespoons rather hot, 'vinegary' salsa when heating up the last meal. Super! For me, one pint of the beef sauce to one cup cooked rice is about right. Will cook the rice in chicken broth with some butter next time. Been keeping it plain while doing the testing.

Planning to can lots more of this sauce soon. Mixed with the rice, salsa and some cheese will make a great burrito mix for rolling and freezing.

I would like to can something similar to the beef in wine sauce using pork instead of beef. Only pork canning instructions have found so far are with water, stock and/or tomato juice. (and salt if desired) Any other suggestions?

Thanks...

Just use the same recipe but sub pork for the beef. The rest of it goes well with pork but you can sub a white wine and chicken b.cubes for the beef b. cubes if you want.

Dave

Thanks much, Dave! Just what I was hoping to hear.