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: dredge beef in flour, seasoned with your favorite seasonings. heat large dutch oven (cast iron is best). whisk together olive oil and dry mustard, add to heated dutch oven. add spanish onion and caramelize. add dredged beef, brown on all sides. add garlic, brown, being careful not to burn. add wine, deglaze the pot and simmer 10 minutes. add carrots, rutabaga, celery, mushrooms, cayenne, thyme, worcestershire sauce, horseradish salt to taste. stir and simmer another 10 minutes. add water and potatoes. stir and bring back to simmer. preheat oven to 300°f. cover tightly and slow simmer until potatoes are fork tender, about 2 hours.