Preserving recipe
Beef and vegetable stew in jars
A hearty ready meal with beef, root vegetables and broth. Prepared without flour thickening and without cream.
60 min.
60 min.
16
8
Medium
Ingredients
- 2.2 kg lean stewing beef, diced
- 1.2 kg potatoes
- 900 g carrots
- 600 g celeriac
- 500 g onions
- 400 g green beans
- 4 l beef broth
- 5 tsp salt
- 2 tsp black pepper
- 3 tsp sweet paprika
- 2 tsp marjoram
- 2 bay leaves
Method
Heat the beef broth in a large pot. Add the beef and bring briefly to the boil until the surface of the meat no longer looks raw. Add the vegetables and heat everything through again. Do not thicken with flour, starch or cream.
Remove the bay leaves. Loosely fill the meat and vegetables into clean preserving jars and cover with hot broth. Leave enough headspace.
Seal the jars and process only in a pressure canner according to tested instructions for beef mixed dishes, the correct jar size and your altitude.
Heat thoroughly before serving. If a thicker sauce is desired, thicken it freshly only after opening the jar.
Storage
Store in a cool, dark and dry place. Use only jars with an intact vacuum seal. After opening, keep refrigerated and use within 24 hours.
Shelf life
Up to 12 months when processed cleanly, with an intact vacuum seal and cool, dark storage.
Safety note
Beef and vegetables are low-acid foods. This recipe must not be processed in a water bath. It must be processed in a pressure canner. Do not use flour thickening, starch, dairy products, rice or pasta before canning. Discard suspicious jars and do not taste them.