Plat
Canned Beef Stew (Raw Pack)
2 hPour 4Nutri-Score B€€
B
2 h
2 hCanned Beef Stew (Raw Pack)
recette de
Barefoot.mimosas
@barefoot.mimosas
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef (or venison) (cut into 1-inch cubes)Viandes700 g
baby carrots (left whole)Fruits et légumes200 g
potatoes (peeled and cubed)Fruits et légumes300 g
green beans (trimmed and cut into pieces)Fruits et légumes150 g
onion (chopped)Fruits et légumes1 morceau
saltÉpices5 g
black pepperÉpices2 g
water (to fill jars halfway)Autres400 ml
white vinegar (for wiping jar rims)Épicerie30 ml
par portion
Nutrition
279kcal
- Glucides
- 14 g
- Protéines
- 36 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Saladier
Louche
Pince de cuisine
pas à pas
Préparation
- Étape 1
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.
- Étape 2
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.
- Étape 3
Add water
- Fill the jars about halfway with water; the raw meat will make its own broth.
- Étape 4
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.
- Étape 5
Pressure can
- Process the jars in the pressure canner for 90 minutes.
- Let the pressure fall naturally before opening.
- Étape 6
Store and reheat
- Store the shelf-stable stew and reheat when ready to serve.