Autumn Garden Stew

 

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)

  1. In a stockpot, combine the ingredients for your liquid and bring to a boil.
  2. Meanwhile, layer meat and vegetables into your sanitized  jars in the order listed above.
  3. Pour the hot liquid over the layered meat and vegetables.
  4. 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

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