Sheree's Homemade Cooking Made Easy

I make this steak and potato soup recipe every year for my husband as this is one of his favorites. He used to like the version in the stores but now he states that it is only water so I pressure can it for him. You will need the following ingredients:

Yields: 9 Pints or 4 1/2 quarts

Steak and Potato SoupPhoto bySheree

Recipe:

5 cups of diced stew meat

5 cups of diced potatoes

1 cup of diced onion

2 cups of mushroom

2 garlic cloves, minced

10 cups of beef broth

1/2 cup of red wine

2 teaspoons of tomato paste

2 teaspoons of canning salt

1 teaspoon of black pepper

1 tablespoon of avocado oil

White Vinegar (used to clean the jar rims)

Preheat a large stock pot to medium high heat.

Place the pressure canner on the stove and add 2 1/2 quarts of water. Tip: I add extra water to my canner since the processing time is 75 minutes.

Add the oil, beef stew meat, salt and pepper and cook until the stew meat is seared on all sides. You may need to do this step in batches.

Steak and Potato SoupPhoto bySheree

Add the wine, tomato paste and beef stock and boil for 10 minutes.

Steak and Potato SoupPhoto bySheree

Add the potatoes, onions, garlic, and mushrooms and cook until this is heated through. It should take 5 minutes.

Steak and Potato SoupPhoto bySheree

Add the solids to the jars first so that you can make sure that everything is evenly distributed.

Steak and Potato SoupPhoto bySheree

Then add the broth leaving a one inch headspace.

Debubble the jars using a case knife or a wooded kabob stick.

Steak and Potato SoupPhoto bySheree

Wipe the rims of the jars really well using a towel dampened with vinegar. This will remove any grease from the rim. If you just use water you may not get a good seal on the jars.

Next add the lids and the rings. Tighten them fingertip tight.

Very carefully place the jars into the pressure canner and bring it up to pressure. Process for 75 minutes for pints and 90 minutes for quarts. Let the pressure release naturally and remove from the canner and place on a clean dry dish towel and let sit for 24 hours before moving. Enjoy!

Steak and Potato SoupPhoto bySheree

I use a 10 pound weight on my canner but this could vary according to the altitude you live in.

Note: If you don’t like mushrooms you could add carrots instead or more onions and potatoes.

Tip: When I am ready to serve this I make a cornstarch slurry using one tablespoon of cornstarch and one tablespoon of cold water and add it to the soup. This will make the soup have a thick gravy instead of just broth.