Meat Stew with Vegetables Preserves in Jars
Beef and pork give this preserve a strong supply of complete protein and iron, while the vegetables keep the meat juicy without turning it into a starchy dish. After sterilization, the juices become deeper and the fat and vegetables settle into a rich savory gravy. It works well as a ready protein reserve that is easy to keep on hand.
Cut beef (750 g) and pork (750 g) into large pieces. Coarsely grate carrot (300 g), slice onion (250 g) into half-rings, cut bell pepper (250 g) into strips, and finely chop garlic (15 g).
Heat sunflower oil (35 g) in a large pot, quickly brown the beef (750 g) and pork (750 g), then add carrot (300 g), onion (250 g), bell pepper (250 g), garlic (15 g), table salt (24 g), and black pepper (3 g). Stir and simmer under a lid for 25-30 minutes over medium heat until the vegetables soften and the meat starts releasing plenty of juices.
Prepare 3-4 clean 1 liter jars. Put bay leaf (4 g) into the bottom of each jar, then distribute the hot meat mixture almost up to the shoulders. Cover loosely with lids, place the jars into a wide pot on a towel, and pour in hot water until it reaches about two thirds of the jar height. Once the water boils, sterilize for 40 minutes over low heat. Seal the jars tightly at once, cool them completely, and store them in a cool dark place.
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