Cut and prepare the ingredients

• Cut the meat into roughly 1-inch cubes.
• Peel and cube the potatoes, chop the onion and trim the green beans.

Raw pack the jars

• Pack the meat, baby carrots, potatoes, green beans and onion into the jars, filling to 1 inch of headspace.
• Add the salt and pepper, or the seasonings you like.

Add water

• Fill the jars about halfway with water; the raw meat will make its own broth.

Wipe the rims and close the jars

• Wipe the jar rims with white vinegar to remove any fat so the jars seal well.
• Place the flats on and screw the rings on tighter than finger tight so they don't buckle under pressure.

Pressure can

• Process the jars in the pressure canner for 90 minutes.
• Let the pressure fall naturally before opening.

Store and reheat

• Store the shelf-stable stew and reheat when ready to serve.