Cut meat into 3 cm (1 inch) cubes. Set aside in a large bowl.
Make a spice bag holding the peppercorns, bay leaves, and caraway seeds. Set aside.
Wash the celery stalks, cut in half lengthwise, put in a large pot.
Wash the carrots, peel, then wash again. Cut in half lengthwise, add to the large pot.
Wash the onions, peel, then cut in half, keeping a bit of the root section in each half so the onion will stay together better. Add to pot.
Make a spice mix from the paprika, salt or salt sub, and dry mustard.
Pour a bit of the spice mix over the cubes, toss, add a bit more spice mix, toss again and continue until spice mix is all added and meat cubes are all coated with the spice mix.
In a large frying pan heat some of the oil. Add some meat cubes, brown. Put the browned ones in the large pot with the vegetables.
Continue until all meat cubes are browned, adding some oil to the frying pan as needed.
Use the water to deglaze the frying pan, and pour that into the pot with the browned meat cubes and vegetables.
Add spice bag to pot.
Add vinegar to pot.
EITHER pressure cook mixture for 7 to 10 minutes (see notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender. About 1 hour depending on the meat you are using.
Remove spice bag and vegetables and discard (or reserve vegetables for another use.)
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Distribute meat and sauce between heated jars. If you have extra sauce, you could can it in a separate jar or freeze it. If you don't have enough, you can top up jars with boiling water from a kettle.
Leave 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
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.)