Beef Stew with Vegetables

4 to 5 lbs. beef stew meat
1 TBS. oil
3 quarts cubed and peeled potatoes (it says about 12 med. but I use more)
2 quarts sliced carrots ( about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onions (about 4 small)
1 1/2 TBS. salt
1 tsp. thyme
1/2 tsp. pepper

Cut meat into 1 1/2 inch cubes; brown in oil.  Combine meat, vegetables and
seasonings; cover with boiling water. Bring stew to a boil. Ladle hot stew
into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust
two-piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10
lbs pressure.  Yields about 14 pints or 7 quarts