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Hey there, fellow food lovers!
Looking for a warm and hearty meal? I’ve got something special for you today.
Let’s dive into a delicious recipe for canned beef stew.
It’s comforting, easy to whip up, and perfect for chilly days.
Plus, it’s packed with flavor and can be ready in no time!
Grab your spoon and let’s get started!
Ingredient Substitutions
Stew beef can be replaced with cubed seitan or textured vegetable protein (TVP) for a vegetarian option. These alternatives provide a similar texture and protein content. Rehydrate TVP before use and adjust cooking time as needed, as plant-based proteins typically cook faster than beef.
Potatoes can be substituted with turnips or rutabagas for a lower-carb alternative. These root vegetables offer a similar texture and absorb flavors well. Use a 1:1 ratio, but be aware that cooking times may vary slightly.
Carrots can be swapped with parsnips or sweet potatoes for a different flavor profile while maintaining nutritional value. These vegetables provide similar sweetness and texture. Use the same amount as called for in the original recipe, adjusting cooking time if necessary to ensure proper tenderness.
Preparation Time | 30-45 minutes |
Cooking Time | 90-120 minutes |
Total Time | 120-165 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 200-220 g
- Fat: 80-100 g
- Carbohydrates: 300-320 g
Ingredients
- 5 pounds stew beef, cubed into 1½-inch pieces
- 10 cups potatoes, peeled and cubed
- 7 cups carrots, peeled and sliced
- 3 cups diced onions
- 6 teaspoons sea salt
- 1 pinch of pepper (if desired)
- Boiling water or broth
Step 1: Prepare the Pressure Canner and Boil Liquid
Begin by filling your pressure canner with water and bringing it to a steaming point over medium heat.
Fill a kettle with water or broth and bring it to a rolling boil.
This prepares both the canner and the liquid to be used in the canning process.
Step 2: Fill the Jars with Ingredients
Distribute cubed beef, potatoes, carrots, and onions evenly among clean quart-sized mason jars.
Add 1 teaspoon of salt into each jar for seasoning.
Make sure the ingredients are distributed evenly to ensure consistent flavor and texture in each jar.
Step 3: Add Boiling Liquid and Release Air Bubbles
Fill each jar with the boiling water or broth, ensuring you leave a 1-inch headspace at the top.
Use a canning wand or a wooden skewer to slide down the sides of each jar to release any trapped air bubbles.
Adjust the liquid level as necessary to maintain the 1-inch headspace after removing the bubbles.
Step 4: Prepare Jars for Canning
Using a clean cloth dipped in white vinegar, wipe the rim of each jar to remove any debris.
This ensures a clean seal.
Center a canning lid onto each jar and secure it with a canning ring, tightening to fingertip tight.
Step 5: Process in Pressure Canner
Carefully place each jar onto a rack inside the pressure canner.
Adjust the water level if necessary to achieve the proper depth.
Secure the lid on the pressure canner and bring it up to full steam over medium-high heat.
Allow it to vent at full steam for 10 minutes, then add the weight or rocker.
Step 6: Pressure Can the Jars
Let the pressure build to the appropriate level for your elevation (refer to specific guidelines for your area).
Process quart jars for 90 minutes or pint jars for 75 minutes.
Once processed, turn off the heat and let the pressure canner naturally return to zero before removing the weight or rocker.
After 5-10 more minutes for pressure equalization, carefully remove the lid.
Step 7: Cool and Store the Jars
Gently remove the jars from the canner, ensuring they remain level, and place them on a towel-lined counter.
Let the jars sit undisturbed for 16 hours to cool and seal properly.
After this period, remove the canning bands, check the seals, wipe the jars, and store them in a cool, dark place for future use.