Canned Vegetable Beef Stew

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Canned Vegetable Beef Stew

Canned Vegetable Beef Stew

4 from 11 votes
Pressure Cook 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course, Soups, Stews & Chilis
Cuisine Irish
Servings 4 Quarts
Calories 659 kcal


  • 2 pounds stew beef boneless, cubes
  • 2 teaspoons vegetable oil
  • 8 cups beef broth or water
  • 8 small carrots scrubbed and sliced
  • 6 small potatoes peeled and cubed
  • 3 celery stalks chopped
  • 1 ½ medium onions chopped
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • Pepper & garlic powder to taste


  • In a large saucepan, brown the meat in the oil. Season with salt, pepper and garlic powder.
  • Add the vegetables and seasonings.
  • Cover with boiling broth (or boiling water) and ladle into hot, clean jars, leaving 1 inch of headspace.
  • Cap and seal. Place in canner with 2 to 3 inches of hot water.
  • Pressure cook for 1 hour and 30 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 659kcalCarbohydrates: 67gProtein: 64gFat: 15gSaturated Fat: 6gCholesterol: 141mgSodium: 2349mgPotassium: 2937mgFiber: 10gSugar: 12gVitamin A: 20417IUVitamin C: 38mgCalcium: 154mgIron: 8mg
Food Group Meat & Poultry
Keyword Affordable, Easy
Cooking Method Canning
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