Prepare Canner and Jars:

Ready the pressure canner and jars: Fill the canner with water and set aside. Clean and sterilize jars, lids, and bands. Keep them warm until needed.

Make Beef Stew:

Make the stew: In a large stockpot, warm olive oil and sear the cubed roast beef until browned. Stir in onions, celery, carrots, and garlic; sauté until softened. Add potatoes, salt, and pepper, then pour in broth. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

Fill Jars with Stew:

Fill jars: Spoon the hot stew into hot jars, leaving a 1-inch gap at the top. Use a bubble remover to eliminate air pockets. Wipe jar rims with a damp towel.

Cover Jars with Lids:

Cover jars: Place new lids centered on jars and screw bands until fingertip-tight.

Vent and Pressurize Canner:

Process: Set jars inside the pressure canner. Fasten the lid and heat until a steady steam stream emerges. Let steam vent for 10 minutes, then position weights.

Process at 10 PSI:

Canning duration: Process quart jars for 90 minutes at 10 PSI (or 15 PSI for elevations above 1,000 feet).

Depressurize Naturally:

Natural depressurization: Turn off the heat and allow the canner to cool unaided until the pressure gauge reads zero. Wait an additional 10 minutes before opening the lid, then take out the jars.

Cool and Store Jars:

Cool and keep: Arrange jars on a towel and let them sit for 24 hours. Verify seals, take off bands, and keep in a cool, dark spot.