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

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Beef Stew


Smart Blonde Administrator

Status: Offline
Posts: 1153
Date:
Beef Stew


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.



__________________
Come visit our sister site Alfabet Soup for fellowship and fun!
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard