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Wine Sauce with Beef:

This is a great item to have on hand in the winter months. It goes well served over pasta or rice. We've also had some people tell us it goes well with vegetables fixed in the crock pot.


1 Tbsp. Vegetable Oil
1 c. unpeeled cored grated apples
1 c. peeled grated carrot
¾ c. onion, sliced
½ c. water
½ c. dry red wine of your choice
1 tsp. salt
2 garlic cloves minced
2 beef bouillon cubes
2 bay leaves
½ tsp. browning and seasoning sauce


Heat oil in a large nonstick skillet heat oil over medium-high heat. Brown your steak adding oil
if needed. It may be easier to brown your steak in batches to be sure each batch is thoroughly
browned. Put steak into a large stainless steel saucepan and add apple, carrot, onion, water, wine,
garlic, salt, bay leaves, and beef bouillon cubes. Bring this mixture to a boil over medium-high
heat. Be sure to stir occasionally. Reduce heat once mixture has come to a boil and boil gently,
this time stir frequently for 1 hour or until sauce is thickened and meat is tender. Remove the bay
leaves then add your browning and seasoning sauce.

Prepare your pressure canner, weighted gauge recommended, jars and lids 30 minutes before
your sauce is ready. Ladle the hot beef and sauce into your hot jars, being sure to leave 1 inch of

Remove air bubbles and adjust the headspace if needed by added hot sauce. Wipe the rim of each
jar with a vinegar moistened paper towel. Center your new lids onto the jar and screw the band
down until resistance is met. Then increase the tightness to fingertip-tight.

Place your jars into your pressure canner. Adjust the water level and lock lid. Bring to a boil
over medium-high heat. Vent the steam for 10 minutes, then close your vent. Continue heating to
achieve 10 pounds of pressure.

Process times:

Pint jars – 75 minutes

Quart Jars – 90 minutes

Turn off the heat and let the pressure return to zero naturally. Wait 2 minutes after pressure has
returned to zero before opening the vent. Remove your canner lid and wait 10 minutes to remove
the jars. Allow jars to cool, check seals, and then store.