5 pounds beef stew meat or other less tender beef cut in 1 1/2" cubes
2 quarts water or beef broth
12 beef bouillon cubes (reduce by half if using beef broth)
1 T. salt
1 t. thyme
1/2 t. pepper
4 bay leaves
2 t. browning and seasoning sauce
7 cups carrots, peeled and sliced
4 cups onions, chopped
12 cups potatoes, peeled and cut in 1" cubes
2 cups celery, chopped
2 cups green beans, ends removed and cut in 2" pieces
2 c. Ultra Gel® (approx.)
Brown beef, a few pieces at a time, in a heavy 8-10 quart pan in a little cooking oil, removing when well browned. Add water or broth, bouillon cubes, salt, thyme, pepper, and bay leaves to beef. Simmer while preparing the vegetables.
Remove the bay leaves. Correct seasonings. Move the meat to one side. Add the Ultra Gel® gradually while stirring with a wire whisk until smooth. DON'T GET IN A HURRY AND DUMP IT ALL IN AT ONCE! It will be easier to get smooth if you take it easy! When thickened, add all the vegetables and stir to combine. It isn't necessary to cook the vegetables. Pack pint or quart jars to 1" from the top. Adjust caps and process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 pounds pressure (sea level).
GOOD IDEAS--The types and proportions of vegetables may be adjusted as long as the total cups of vegetables does not exceed the number listed on the recipe. For total food safety, please follow the directions!