Recipe by michEgan
Try this wonderful home canned dinner!
Top Review by Roger/OH
All I can say is 5 stars all the way. The beauty of the recipe was that I raised all the main ingredents with the exception of the celery.
When I arrived home from work, The aroma in the house was nothing short of pure comfort food cooking. My son had open a jar of stew, reheated it and baked some biscuits.
It was great right from the jar. I did add some bay leaves while canning.
I only canned 4 jars. I will be unthawing some roasts ( I'm not a big roast fan) to make some of this stew.
Thank you for the recipe.
- 2 1⁄2 lbs beef stew meat, cut into 1 inch cubes
- 1⁄4 cup shortening
- 2 cups water
- 5 cups carrots, slices
- 5 cups peeled potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1 tablespoon salt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1⁄4 cup flour
- 1⁄2 cup cold water
Directions See How It's Made
- In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
- Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
- Makes 8 pints.