4 to 5 pounds boneless beef chuck roast
1 tablespoon oil
3 quarts peeled and cubed white, gold or red potatoes (about 5 pounds)
2 quarts peeled and sliced carrots (at least 3 pounds)
3 cups chopped celery
3 cups chopped onion (about 1 pound)
3 cloves garlic, minced
1-1/2 tablespoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
5 beef bouillon cubes

Cut meat into 3/4-inch cubes; brown in oil. Combine meat, vegetables and seasonings in a large stock pot. Cover with boiling water (about 4 quarts). Bring stew to a boil. Ladle hot stew into clean, hot jars, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings. Process in a pressure canner according to the charts below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

Makes 9 quarts or 18 to 19 pints.

Broth may be thickened into gravy before serving, if desired.