Beef Stew Recipe

Beef Stew Ingredients to make 7 quarts:

• 4-5 pounds of roast (cut in chunks) or stew meat
• 12 cups chopped potatoes
• 8 cups sliced carrots
• 3 cups chopped onion
• 3 cups chopped celery-optional (I don’t include this because several in our family don’t like celery.)
• 1 1/2 T salt
• 1 tsp Thyme
• 1/2 tsp Pepper

I cover the chunks of meat with water and brown it.  Then I add the vegetables and spices; cover with additional water, if necessary.  Bring to a boil.  Remove the pot from heat and ladle into prepared jars leaving 1 inch of head space.  Wipe the rim; apply lids and bands.

Process in pressure canner at 10 lbs. for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts.  (Be sure to adjust for altitude!)

This time I used my new reusable lids from Tattler.  I am so excited to have gotten reusable lids!  The one thing I found with the reusable lids is that it is very important to follow the head space guidelines.  I had a couple jars that didn’t seal because I had overfilled them.  (They made a tasty supper this week.)

Blessings,

Jennifer

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