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Beef Stew

Print Makes about 7 quart (32 oz) or 14 pint (16 oz) jars

Traditional beef stew with potatoes, carrots, celery and more. Preserved in your pressure canner for when you want a homemade meal fast.

NOTE: You must process 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving. 

Rating: 5.0 | 8 Reviews

Level of Ease:


Preserving Method:

Pressure Canning

You Will Need:

Half Recipe:


  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. BROWN meat in oil in a large saucepot. Bring water to a boil. Add vegetables and seasonings to browned meat and cover with boiling water. Bring stew to a boil. Remove from heat.

  1. LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled. 

  2.  PLACE  lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner  

  1. PROCESS pint jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes, adjusting for altitude. Remove jars and cool. Turn off heat; cool canner to zero pressure.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

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