Beef Stew RecipeMakes about 7 (32 oz) quarts
Traditional beef stew with potatoes, carrots, celery and more. Preserved in your pressure canner for when you want a homemade meal fast.
Level of Ease:Advanced
Preserving Method:Pressure Preserving
You Will Need:
- 4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
- 1 Tbsp vegetable oil
- 12 cups cubed and peeled potatoes (about 12 medium)
- 8 cups sliced carrots (about 16 small)
- 3 cups chopped celery (about 5 stalks)
- 3 cups chopped onion (about 4 small)
- 1-1/2 Tbsp salt
- 1 tsp thyme
- 1/2 tsp pepper
- 7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
- 2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
- 1-1/2 tsp vegetable oil
- 6 cups cubed and peeled potatoes (about 6 medium)
- 4 cups sliced carrots (about 8 small)
- 1-1/2 cups chopped celery (about 3 stalks)
- 1-1/2 cups chopped onion (about 2 small)
- 3/4 tsp salt
- 1/2 tsp thyme
- 1/4 tsp pepper
- 3 (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands
- PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- BROWN meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
- LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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