Wash, peel, core and shred the apples. Put in a large pot.
Wash and peel the carrots. Wash again, then shred. Add to the large pot.
Wash, peel, then slice the onions. Add to the large pot.
Cut the stewing beef into 3 cm (1 inch) cubes.
Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot. (I occasionally used red wine to deglaze the pan and help with the browning.)
Add all remaining ingredients to the pot.
EITHER pressure cook mixture for 7 to 10 minutes (see recipe notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender and mixture thickens a bit. About 1 hour depending on the meat you are using.
Remove bay leaves and discard.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Ladle mixture evenly into heated jars.
Leave 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)