Go Back
+ servings
Canned Vegetable Beef Stew
Print Recipe
4 from 11 votes

Canned Vegetable Beef Stew

Pressure Cook1 hr 30 mins
Total Time1 hr 30 mins
Course: Main Course, Soups, Stews & Chilis
Cuisine: Irish
Keyword: Affordable, Easy
Product: Stove-top Pressure Cooker
Cooking Method: Canning
Food Group: Meat & Poultry
Servings: 4 Quarts
Calories: 659kcal

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 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.

Nutrition

Calories: 659kcal | Carbohydrates: 67g | Protein: 64g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 2349mg | Potassium: 2937mg | Fiber: 10g | Sugar: 12g | Vitamin A: 20417IU | Vitamin C: 38mg | Calcium: 154mg | Iron: 8mg