Ingredients:
- 4 pounds of stew beef, cut into cubes
- 4-6 cups (total)of cubed potatoes, parsnips, turnips and/or rutabaga (any ratio)
- 2 cups of carrot rounds
- 3 cups of finely chopped onion
- 4 cloves of garlic, crushed and minced
Liquid:
- 8 cups of water
- 1 tbsp of rubbed thyme
- ½ tbsp. marjoram
- 2 tbsp parsley
- 2 MSG-free beef bouillon cubes (optional)
Directions:
(This is a raw-packed food – the meat and vegetables will cook in the pressure canner and do not need to be cooked ahead of time)
- In a stockpot, combine the ingredients for your liquid and bring to a boil.
- Meanwhile, layer meat and vegetables into your sanitized jars in the order listed above.
- Pour the hot liquid over the layered meat and vegetables.
- Lid your jars and process them in your p-canner for 90 minutes at 10 pounds of pressure. Be sure to adjust for altitude.
Optional: when you are ready to serve your stew, add I tbsp. of flour to half a cup of water and whisk into a paste. Stir this into your stew as you heat it up – this will make a thick, hearty gravy.
Butheina Alnounou
bossynounou@yahoo.com