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Beef and Vegetable Stew

Source of Recipe

From "DIY Canning" (Rockridge Press)


Recipe Introduction

"Beef stew is a warming and welcoming meal on a cold day. Browning the meat before adding it to the stew ensures it is flavorful even after processing. Swap in any favorite vegetables in the same amounts called for here. Keep in mind, too, that each jar should be about half liquid and half solids."

List of Ingredients

â—¦ 2 pounds beef stew meat
â—¦ 1 ½ cups chopped onions
â—¦ 4 cups diced carrots
â—¦ 6 cups peeled, diced potatoes
â—¦ 8 cups beef broth
â—¦ Salt, for seasoning
â—¦ Freshly ground black pepper, for seasoning


Recipe

Prepare the jars, lids, and rings by washing them in hot, soapy water. Place a rack in a pressure canner and add 3 to 4 inches of water. Fill the jars with a couple inches of water so they do not float, and place them in the canner. Bring the water to a simmer until ready to fill the jars. Do not boil the water.

In a large pot set over medium-high heat, cook the beef for about 10 minutes, or until brown. Add the onion. Sauté for about 5 minutes, stirring regularly, or until softened and brown. Add the carrots, potatoes, and beef broth. Season with salt and pepper. Bring to a boil.

Remove the jars from the canner, empty into the sink, and place them on a cutting board on a nearby countertop. Fill the prepared jars about half full with the soup's solids. Ladle in the broth, leaving 1 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.

Put the jars on a rack in the pressure canner. Lock the lid in place, bring to a boil, and let the canner vent for 10 minutes. Put the weighted gauge or pressure regulator on the vent. Process quart jars for 1 hour, 30 minutes, or pint jars for 1 hour, 15 minutes at 11 pounds on a dial gauge or at 10 pounds on a weighted gauge. Adjust the pressure as necessary based on your altitude. Adjust the temperature to maintain an even pressure. Turn off the heat. Let the pressure drop to zero before opening the lid.

Carefully remove the jars from the canner. Set aside to cool, undisturbed, for 12 hours.
Check the lids for proper seals. Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don't seal properly, and use within 3 days. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 days.

Makes 4 quarts or 8 pint jars



• Preparation Tip:
When canning soups and other items, thickening agents cannot be used, as they can impede the ability of the heat to penetrate and kill spores. However, it is quite easy to thicken a stew when preparing it to eat. Remove a cup of hot liquid from the stew. Mix in 1 to 2 tablespoons of cornstarch until smooth to create a slurry, stir this into the stew, and simmer briefly to thicken.