Wash vegetables under cold running water. 

Peel and cut potatoes into 1 inch cubes. Measure 3 quarts of potatoes. Peel and slice carrots ½ inch thick. Measure 2 quarts of sliced carrots.  Remove the tops and root ends from the celery and cut stalks ½ inch thick. Measure 3 cups chopped celery. Peel onions, chop and measure 3 cups chopped onions. 

Cut beef into 1 inch cubes. Brown beef in oil in a large stockpot. Stir in vegetables and spices. Add  beef bouillon base to 2 cups boiling water to dissolve, add mixture to pot. Then add enough boiling water to cover and bring the mixture to a boil. Stir well.

Pressure Canning Beef Stew in Weck Jars

Ladle hot stew into hot jars, leaving 1 inch headspace.

Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on..

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 3 evenly spaced Weck clamps. 

Place jars on the rack in the pressure canner. Add 2 inches of simmering water to the canner.

Place the lid on the canner and turn to a locked position.  Tighten side clamps. Adjust heat to medium high and vent steam for 10 minutes.  Put the weighted gauge on the vent and bring the pressure in the canner to 10 pounds {PSI}. 

Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes. 

Turn off heat and let your canner cool to zero pressure. 

After 10 minutes, carefully remove the lid of the canner and let the jars cool an additional 10 minutes before removing. 

Cool jars for 12-24 hours. Remove rings or clamps. Check seals, label and store jars in a cool dark place. 

This recipe makes about 20 pint jars or 10 quart jars.