Preparation Time: 10 minutes
Cooking Time: 2 Hours
Servings: 12
Ingredients:
6 tbsps. butter, divided
6 tbsps. extra virgin olive oil, divided
8 lbs. boneless chuck or round steak
2 sliced sweet onions
8 minced garlic cloves
4 chopped apples
2 tsps. ground thyme
1 tsp. salt
1 tsp. black pepper
2 cups beef stock
2 bay leaves
Directions:
Have clean jars resting in hot water. In a large heavy-bottomed stockpot, combine 2 tbsps. butter and 2 tbsps. olive oil and heat over medium-high heat.
Working in batches of about 2 pounds at a time, sear the meat for roughly 10 seconds per side until it is lightly browned on all sides.
The meat should not be cooked through. Place the seared meat in a bowl. Cook the second batch in the fat remaining in the pot. After cooking the first two batches, add 2 tbsps. butter and 2 tbsps. olive oil to the stockpot for searing the last two batches.
To the same stockpot, add the remaining 2 tbsps. butter and 2 tbsps. olive oil, onions, and garlic. Mix well, scraping the meaty bits from the bottom of the pot.
Turn the heat to medium and add the apples. Cook the mixture for 15 minutes until the onions are browned and softened, frequently stirring to prevent burning. Add the seasonings and thyme, then mix well while cooking for 5 more minutes.
Increase the heat to medium-high. Slowly pour the wine into the stockpot, stirring and scraping any browned bits from the bottom of the pan.
Bring to a boil. Slowly stir in the beef stock. Add the cubed meat and bay leaves, mix well, and bring to a rolling boil. Decrease the heat and simmer for 1 hour to reduce it and thicken the sauce. Set the hot jars on a cutting board. Ladle the hot mixture into the jars, leaving a generous 1-inch headspace. Remove air bubbles and add additional mixture (if necessary).
Clean the jar rims with a warm cloth dipped in white vinegar and close all the jars. Pour 3 quarts of water and add 2 tbsps. distilled white vinegar in the pressure canner.
Transfer the jars to the pressure canner with the lids on, and boil over high heat. Leave the canner to vent for 10 minutes.
Close the vent and continue heating up to 11 PSI for a dial-gauge and 10 PSI for a weighted gauge. Process for 75 minutes (pints) and 90 mins (quarts).
Switch off the heat and allow the pressure canner to adjust to zero. Remove the canner lid and let the jars to cool for 10 minutes inside the canner before removing.
Nutrition:
Calories: 280.2
Fat: 6.8g
Carbs: 30.3g
Protein: 21.4g