Ingredients:

  • 4 lbs beef chuck, trimmed and cut into 1-inch cubes
  • 3 lbs potatoes, peeled and cubed
  • 1 lb carrots, peeled and sliced into thick rounds
  • 1 lb onions, coarsely chopped
  • 0.5 lb celery, sliced
  • 6 cups beef broth, low sodium
  • 2 tbsp sea salt
  • 1 tbsp cracked black peppercorns
  • 7 bay leaves
  • 1 tsp garlic powder

Instructions:

  1. Wash and chop all vegetables into uniform sizes and cut beef into consistent 1-inch cubes.
  2. Distribute the raw beef cubes evenly among 7 quart-sized canning jars.
  3. Layer the chopped onions, celery, carrots, and potatoes on top of the meat in each jar.
  4. Add one bay leaf and a portion of the salt, pepper, and garlic powder to each jar.
  5. Pour beef broth over the ingredients, leaving exactly 1 inch of headspace at the top of each jar.
  6. Wipe the jar rims with a clean, damp cloth, center the lids, and screw the rings on until fingertip tight.
  7. Place jars in a pressure canner and process at 11 lbs of pressure for 90 minutes.
  8. Allow the pressure canner to depressurize naturally before removing the jars.