4 to 5 pounds boneless beef chuck roast
1 tablespoon oil
3 quarts peeled and cubed white, gold, or red potatoes (about 5 pounds)
2 quarts peeled and sliced carrots (at least 3 pounds)
3 cups chopped celery
3 cups chopped onion (about 1 pound)
3 cloves garlic, minced
3 cans (14-1/2 ounces each) diced tomatoes
3 cans (8 ounces each) tomato sauce
1-1/2 tablespoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
5 beef bouillon cubes
Cut meat into 3/4-inch cubes; brown in oil. Combine meat, vegetables, and seasonings in a large stock pot. Cover with boiling water (about 2 quarts). Bring stew to a boil. Ladle hot stew into clean, hot jars, leaving 1-inch headspace. Release air bubbles. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm lids and canning rings. Process in a pressure canner according to the charts below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Makes 10 quarts or 20 pints.
Broth may be thickened into gravy before serving, if desired.
Processing times based on Ball recommendations.
