Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Beef Stew

1 TBS margarine (butter browns too fast)
2 1/4 lbs boneless beef round steak
3 cups cubed onion
3 cups cubed potatoes
3 cups cubed carrots
1 1/2 cups cubed turnip
1 cup peas
1 cup sliced celery
1 Tsp coarse (pickling) salt, per quart
1 1/2 cups water
1 cup Hot water
1 Tsp beef bouillon powder

Heat margarine in frying pan. Brown meat well on both sides, as brown as
possible without tasting burned. Cut into bite sized cubes and place in large bowl.

Add next 6 vegetables. Toss to distribute pieces evenly. pack into quart sealers
leaving 1 inch headroom. Add 1 tsp salt per quart. Pour first amount of water into
frying pan. Stir to loosen any brown bits. divide among jars. Mix remaining water
and bouillon powder, making more as needed using same proportion. Fill jars to 1"
from top. Secure lids. Pressure cook at 10 lbs pressure for 90 minutes for quarts,
75 minutes for pints. Makes 5 quarts.