I made this because I have a abundance of meat right now so I thought before it gets bad to make things that would last and stuff in case I don’t feel like cooking because I don’t always feel 100 percent having Endometriosis
And fibromyalgia Brings you feel down a lot when it comes to doing things. 1 day your body can be sort of okay than the next minute without warning it is taking you down.
So on those take down days of your struggles with auto immune diseases like I do and other issues with my liver and spleen. I find this very helpful to make meals ahead of time when your feel your best. So my Beef stew recipe I canned the other day I decided to write down exactly what I did. To help all of you . I really hope you enjoy!!!!’
8 potato’s
2 Chuck roasts
5 tablespoons of Cajun seasoning
4 teaspoons pink Himalayan salt
3 onion bouillon cubes
2 bay leafs
1 1/2 cup of yellow squash
1 can of carrots
2 tablespoons of garlic seasoning
3 packs of sazon packages
2 French onion packets
1 can of cream of mushroom
Make sure beef in cut into squares and cook those for 13 hours along with all the seasoning and can of mushroom. Than a hour before it stops drop the squash and potato’s in. And only cook for last hour than turn off and can
Cook in slow cooker for 14 hours
*While all of that is cooking:
Sterilize your canning jars, lids, and rings. I sterilize mine by running them through the rinse cycle on my dishwasher. Just leave them in the dishwasher until you are ready to use them. When canning is ready after the stew is done cooking pour right away. Make sure you wipe all rims off with white vinegar, leaving 1 inch head space. And close but not super tight till jar ping after they ping you can close it right and than all done. Place in a very cool area.
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