Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1.) prepare pressure canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside. 2.) brown meat in oil in a large saucepot. add vegetables and seasonings to browned meat. cover with boiling water. bring stew to a boil. remove from heat. 3.) ladle hot stew into hot jars leaving 1 inch headspace. remove air bubbles. wipe rim. center hot lid on jar. apply band and adjust until fit is fingertip tight. 4.) process filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

Target recipe: preheat oven to 300f degrees. on the stove top, heat the lard in an ovenproof casserole and brown the beef. add the onions and cook for 3 minutes. add the remaining vegetables and mustard, cook for 5 minutes. pour in the beer, bring to the boil and turn off the heat. add the bouquet garni or spice bag, cover and cook in the oven for 2 hours, checking and stirring every 30 to 40 minutes. add a little water if necessary. mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.