Canned Vegetable Beef Stew
Ingredients
- 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
Instructions
- In a large Dutch oven or stockpot, brown the meat in the oil. Season with salt, pepper, and garlic powder.
- Add the vegetables and thyme and cook until tender.
- Cover with boiling broth (or boiling water) and ladle into 1-quart jars, leaving 1 inch of headspace.
- Cap and seal. Place in the pressure cooker with 4 to 5 inches of hot water.
- Process at HIGH pressure for 1 hour and 30 minutes. Once done, allow pressure to come down naturally before opening the cooker.
Nutrition
Calories: 659kcalCarbohydrates: 67gProtein: 64gFat: 15gSaturated Fat: 6gCholesterol: 141mgSodium: 2349mgPotassium: 2937mgFiber: 10gSugar: 12gVitamin A: 20417IUVitamin C: 38mgCalcium: 154mgIron: 8mg
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