Brown the beef in a small amount of olive oil. Work in batches So that you don't crowd the pan. It should be nicely browned on the outside, but not cooked through. (See note below!)
Bring beef broth to a simmer in another pan. Add the browned meat, potatoes, carrots, onions, celery, salt, and seasonings, then return to a simmer. As soon as it begins simmering, prepare to pack the jars.
Use a slotted spoon to scoop out the beef and vegetables into canning jars. Evenly distribute the solids across all the jars, leaving 1'' headspace. (See note below!)
Ladle the simmering beef stock over the top of the solids, still maintaining 1'' headspace.
Once everything is in the jars, begin to de-bubble!
Wipe rims with white vinegar. Center lid on center of jar and secure the bands using only finger tight strength to allow the extra air to escape during the canning process. Use a jar lifter to place the jars in your pressure canner, and then close the lid.
Allow the steam to vent for 10 minutes, then seal the pressure canner and bring it up to temperature.
Process the jars at the appropriate pressure for your altitude (see notes) for 75 minutes for pints and 90 minutes for quarts.
When the canning time is complete, turn off the heat and allow the canner to cool naturally back to room temperature before opening the canner. (Do not open early, or attempt to speed cool the canner!)
Remove Jars with jar lifter.
Once jars are removed, allow them to sit out for 12-24 hours to fully cool. Be careful because these will be VERY hot still!
After the jars are fully cooled, remove the bands and check the seal of the lids. If your jar did not seal properly, just place it in the fridge and consume within one weeks time! all other jars can be stored for years to come!
Enjoy!