Print

Beef stew

Course Soup
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Yield 7 litre (quart) jars
Calories 406 kcal

Ingredients

  • 2 kg potato (diced. 3 quarts / 4 lbs. Measurements after prep. About 18 medium. )
  • 1 kg carrots (sliced. 2 quarts / 2 lbs. Measurements after prep. About 15 small.)
  • 400 g celery (chopped. 3 cups / 14 oz. Measurements after prep. About 6 stalks.)
  • 450 g onion (chopped. 3 cups / 1 lb. Measurements after prep. 4 to 5 medium. )
  • 2 kg stewing beef (4 to 5 lbs)
  • 1 tablespoon oil
  • 1 1/2 teaspoons salt (Or non-bitter, non-clouding salt sub)
  • 1 teaspoon thyme
  • 1/2 teaspoon ground black pepper
  • water (boiling)
Metric - US Customary

Instructions

  1. Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
  2. Wash, peel, wash again, then slice the carrots. Add to the large pot.
  3. Wash the celery, slice. Add to the large pot.
  4. Wash, peel, chop the onions coarsely. Add to the large pot.
  5. Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
  6. Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
  7. Add all remaining ingredients to the pot.
  8. Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
  9. Bring to a boil.
  10. Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  11. Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
  12. Leave 3 cm (1 inch) headspace.
  13. Debubble; adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  17. Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.