Main
Canned Beef Stew (Raw Pack)
2 hServes 4Nutri-Score B€€
B
2 h
2 hCanned Beef Stew (Raw Pack)
what you need
Ingredients
beef (or venison) (cut into 1-inch cubes)Meat700 g
baby carrots (left whole)Produce200 g
potatoes (peeled and cubed)Produce300 g
green beans (trimmed and cut into pieces)Produce150 g
onion (chopped)Produce1 piece
saltSpices5 g
black pepperSpices2 g
water (to fill jars halfway)Other400 ml
white vinegar (for wiping jar rims)Pantry30 ml
per serving
Nutrition
279kcal
- Carbs
- 14 g
- Proteins
- 36 g
- Fat
- 9 g
what you’ll use
Tools
Pressure cooker
Mixing bowl
Ladle
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 3
Add water
- Fill the jars about halfway with water; the raw meat will make its own broth.
- Step 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.
- Step 5
Pressure can
- Process the jars in the pressure canner for 90 minutes.
- Let the pressure fall naturally before opening.
- Step 6
Store and reheat
- Store the shelf-stable stew and reheat when ready to serve.