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Stewed meat in a jar

Canned Stewed Meat (Tushonka Recipe)

This recipe for tushonka is a modern and delicious spin on the canned stewed meat eaten in the Soviet Union during World War II.
Course Meats
Cuisine Russian, Ukrainian
Keyword stewed meat recipe, tushonka, tushonka recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 20 servings
Calories 464kcal


  • 8 lb lean pork or beef
  • 1 cup water
  • 6 dry bay leaves
  • 2 tbsp black pepper
  • 9 garlic cloves
  • 2 tbsp salt adjust to taste


  • Using a sharp knife, trim any excess fat off the meat. Cut it into one-inch cubes.
    2 bowls of meat cut into 1inch cubes
  • In a Dutch oven, season meat with salt, pepper, bay leaves, and garlic cloves. Pop the lid on and bake at 250°F for 4 hours if using pork and for 6 hours if using beef.
    Meat seasoned with salt, pepper, bay leaves and garlic cloves
  • In the last 30 or so minutes of cooking, turn your attention to prepping the jars for canning. To sterilize the jars, wash them thoroughly with soap and hot water. Place them in the oven next to the Dutch oven for about 15 minutes, or until they're completely dry. Remove the Dutch oven and jars from the oven. Carefully fill each jar with the meat mixture.
    An oven filled with jars that are inside down and a ceramic pot with the stewed meat
  • While the meat is still hot, use an oven mitt or kitchen towel to protect your hands and close all lids really tight. To seal the jars, flip them upside down for several hours.
    stewed meat in a jar
  • Store tushonka in the refrigerator for up to three months. Enjoy with toasted bread or added to your favorite pasta or grain dishes!
    Stewed meat in a jar


Calories: 464kcal | Carbohydrates: 1g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 123mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg