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Beef Stew Base With Vegetables Recipe
|Lean stewing beef||4 1⁄2 Pound, cut into 1 inch cubes|
|Vegetable oil||3 Tablespoon|
|Peeled and cubed potatoes||3 Quart|
|Thinly sliced carrots||2 Quart|
|Chopped celery||3 Cup (48 tbs)|
|Chopped onion||3 Cup (48 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Dried whole thyme||1 Teaspoon|
Calories 614 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 0.65 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 877.4 mg36.6%
Total Carbohydrates 64 g21.2%
Dietary Fiber 10.9 g43.8%
Sugars 11.6 g
Protein 61 g121.9%
Vitamin A 529.9% Vitamin C 100%
Calcium 11% Iron 16.6%
*Based on a 2000 Calorie diet
Add remaining ingredients, stirring well.
Add boiling water just until mixture is covered.
Spoon hot mixture into hot jars, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover jars at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.