Beef Stew with Vegetables in a jar

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Canning Time: 90 minutes

Total Time: Approximately 2 hours 25 minutes

Difficulty Level: Intermediate

Cooking Intensity: Medium

Ingredients

For the Beef Stew

• 4 pounds beef stew meat, cut into 1-inch cubes
• 4 cups potatoes, peeled and diced
• 3 cups carrots, sliced
• 2 cups celery, chopped
• 2 cups onions, diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 2 bay leaves
• Beef broth, heated and ready for filling jars

For Canning

• 7 quart-size canning jars
• New canning lids and bands
• Pressure canner
• Jar lifter
• Funnel
• Bubble remover tool

Equipment Needed

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring cups
• Large stockpot
• Pressure canner
• Clean kitchen towels

Preparing the Ingredients

Start by trimming any excess fat from the beef. Cut the meat into uniform cubes to ensure even cooking and a consistent texture throughout the stew.

Wash and prepare all vegetables. Dice the potatoes into bite-sized pieces, slice the carrots, chop the celery, and dice the onions. Uniform vegetable sizes help maintain a pleasant texture after pressure canning.

Heat the beef broth in a stockpot until hot but not boiling. Keeping the broth hot helps maintain proper temperatures during the jar-filling process.

Preparing the Jars

Wash jars thoroughly in hot, soapy water and rinse well. Keep jars warm until ready to use. Inspect each jar for chips or cracks that could prevent proper sealing.

Prepare canning lids according to the manufacturer’s instructions.

Set up your pressure canner with the recommended amount of water and begin heating it while you fill the jars.

Filling the Jars

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