Beef Stew
Beef Stew with tender beef, potatoes, and carrots is an easy, crowd-pleasing comfort food classic made from scratch.
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.
Nutrition
Calories: 532kcalProtein: 42.2gFat: 25.7gSaturated Fat: 10.4gSodium: 1107mgSugar: 6.1g
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