Beef Stew is one of those dishes that fills your kitchen with the most wonderful aroma, and it’s been warming hearts in our family for generations. There’s nothing quite like a big bowl of this comfort food on a chilly evening, dear.
What makes this recipe so special is how the beef becomes so tender and flavorful when it simmers low and slow with those fresh vegetables. The olive oil helps everything come together beautifully, and the potatoes and carrots get soft and sweet as they cook in that rich, savory broth.
I love serving this stew to my family gathered around the table, watching their faces light up with that first spoonful. Some of my happiest memories are of my grandchildren asking for seconds and thirds, and now they’re making it in their own kitchens too.
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Beef Stew
Ingredients
- 5 pound Beef
- 1 tablespoon Olive Oil
- 0.5 cup Potatoes
- 8 cup Carrots
- 3 cup Celery
- 3 cup Onions
- 1.5 tablespoon Salt
- 1 teaspoon Thyme
- 0.5 teaspoon Black Pepper
- 4 quart Water
Instructions
- 1.)
- PREPARE pressure canner.
- Heat jars and lids in simmering water until ready for use.
- Do not boil.
- Set bands aside.
- 2.)
- 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.
- 3.)
- 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.
- 4.)
- 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.
