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Canning Vegetable Beef Stew
This pressure canned vegetable beef stew is packed with tender stew beef, potatoes, carrots, celery, corn, green beans, and tomatoes in a rich, Italian-seasoned broth. Adapted from the Ball Complete Book of Home Preserving and the University of Alaska Hearty Soups Protocol, it yields 4 hearty quart jars that are ready to heat and serve any night of the week.
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 30 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
📝 Preparation Steps
1
Prepare Equipment and Ingredients
2
Prepare your pressure canner, jars, lids, and bands according to the manufacturer's instructions. Keep jars hot until needed. Peel and cube the potatoes, slice the carrots, chop the celery and onion, mince the garlic, and cut the beef into 1 to 1.5 inch pieces. Cut corn from the cob and trim the green beans if using fresh.
Potatoes (peeled and cut into 1-inch pieces)3 cupscarrots (peeled, halved and sliced)2 cupscelery (sliced)1 cuponion (chopped)1 cupgarlic (minced)3 clovescorn (fresh from 1 large cob, or frozen )1 cupgreen beans (trimmed and cut into 1-inch pieces )1 cup
3
Brown the Beef
4
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches, adding more oil as needed. Do not crowd the pan — browning in batches builds much better flavor. Set the browned beef aside.
olive oil2 tbsp
5
Build the Stew
6
In the same pot, add the onion, carrots, celery, and garlic. Return the browned beef to the pot. Add the diced tomatoes with their liquid, beef broth, potatoes, corn, green beans, Italian seasoning, parsley, bay leaf, and salt. Stir well and bring to a boil. Reduce heat and simmer for ⏱️ 5 minutes until everything is heated through.
onion (chopped)1 cupcarrots (peeled, halved and sliced)2 cupscelery (sliced)1 cupgarlic (minced)3 clovesbeef broth (unsalted — see notes if using salted broth)5 cupsPotatoes (peeled and cut into 1-inch pieces)3 cupscorn (fresh from 1 large cob, or frozen )1 cupgreen beans (trimmed and cut into 1-inch pieces )1 cupItalian seasoning (or equal parts basil, oregano, rosemary, thyme, and marjoram)2 tspdried parsley1 tspsalt (see notes — reduce significantly if using salted broth)1 tbsp
7
Fill the Jars
8
Add one bay leaf to each quart jar. Use a slotted spoon to distribute the solids evenly between the hot jars, then ladle the broth over the top to 1 inch headspace. If you run short on broth, add a bit of boiling water or extra stock. Remove air bubbles, wipe rims, and apply lids and bands to fingertip tight.
9
Process in the Pressure Canner
10
Load jars into the preheated pressure canner. Lock the lid, vent for ⏱️ 10 minutes, then bring to pressure. Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes, adjusting pressure for altitude. Allow the canner to depressurize naturally. Remove jars and cool on a towel-lined counter for 12 to ⏱️ 24 hours. Check seals, label, and store in a cool dark place.
Nutrition Facts
calories
350 kcal
fat Content
11 g
serving Size
2 cups
fiber Content
4 g
sugar Content
7 g
sodium Content
1686 mg
protein Content
37 g
cholesterol Content
88 mg
carbohydrate Content
25 g
saturated Fat Content
3 g
unsaturated Fat Content
7 g
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