Homemade meat stew. How to cook stew at home

Delicious beef stew is prepared at home in various ways: in the oven - as our grandmothers did, in a slow cooker - a modern variation of meat stew, in a pressure cooker - for quickly cooking various types of meat.

Before preparing beef stew at home, the Preparations website recommends that you familiarize yourself with it.

Beef stew in the oven

Ingredients:

beef – 1 kg,
lard – 200 grams,
bay leaf – 10 pieces,
allspice – 5 pieces,
black peppercorns – 10 pieces,
salt to taste.

Preparation

Beef should be washed with cold water and cut into not very large pieces.
The lard needs to be chopped into small cubes.
Then start filling the jars. The container must be pre-sterilized; it is better to lubricate the lid of the jar with a small amount of fat to avoid oxidation.
The container should be liter or half liter. A bay leaf is placed at the bottom of the jar, then beef cubes and lard with allspice and black pepper and the remains of the bay leaf are poured on top.
The resulting number of cans is placed on a baking sheet, which is previously covered with foil - during the cooking process, juice may leak out of the cans. The jars are covered with lids without rubber bands and sent to a cold oven, in which the temperature is set to around 180 degrees. Then you can reduce the temperature to 160 degrees and simmer for 3 hours.

It is better not to open the oven - if the temperature changes, the jars may burst. After the time has passed, without opening the door, wait for the cans to cool completely. Then put rubber bands on the lids, roll up the jars and put them in a cool place.

Quickly prepare delicious beef stew in a pressure cooker

Ingredients:

beef – 1.5 kg,
salt – 2.5 teaspoons,
black peppercorns – 5 pieces,
bay leaf - 3 pieces,
allspice – 6 pieces,
water – 300 ml.

Preparation

The meat needs to be washed and cut into medium cubes.
In a bowl, mix the beef and all the above spices.
The entire mass is transferred to a pressure cooker and filled with water.
The pressure cooker must be hermetically sealed and put on fire until it boils - this will be heard by a whistle from the hole on the pressure cooker.
The fire is reduced, made almost minimal and set for 1.5-2 hours.
During that time, you can sterilize half-liter jars.
After the time has passed, the steam is carefully released and the pressure cooker is opened.
The meat is transferred to already sterile jars and covered with lids.

Cans of meat must be sterilized in a water bath for at least 40 minutes after the water boils. Afterwards the cans are rolled up and sent to a dark place.

Beef stew in a slow cooker

Ingredients:

beef – 1.5 kg,
salt – 1 teaspoon,
bay leaf – 4-5 pieces,
ground black pepper – 0.5 teaspoon,
rosemary – 0.5 teaspoon.

Preparation

The meat is washed well, dried on a paper towel and cut into small cubes 2*2.
The meat is placed in the slow cooker; you don’t need to add water, because... the beef will release a lot of juice.
The multicooker is set to stewing mode for 6-7 hours - it all depends on the hardness of the meat; the harder the meat, the longer it takes to stew. It’s better to try the meat again at the end of the stew and adjust the cooking time.
We leave the meat in this mode for 3-4 hours, it is advisable not to open the lid often to avoid evaporation of water, the meat may be dry. If the water does evaporate, you can add a little water.
1.5-2 hours before the end of the program you need to add all the spices and continue stewing.

Distribute the finished beef stew into sterile jars, compact well and pour in the remaining meat juice. Then place the container with the stew on a baking sheet and put it in the oven to sterilize at 200 degrees for 20 minutes. Then let the jars cool and roll up.

the meat should not be frozen - the stew will be dry and not have a good taste;
It is better to store homemade stew for no more than 2 years; home conditions for its preparation do not provide a sufficient level of bacteria elimination, unlike factory stews;
During the cooking process, the meat is boiled down by almost 40 percent; this must be taken into account when calculating the finished stew.

Canned meat has a dual purpose. Firstly, it is a way to preserve excess meat by canning it. This is true for those who have a household. And secondly, canned meat allows you to quickly prepare food, since stew is a ready-made product.

The store has a large selection of various stews. But often industrial canned meat contains a lot of fat and offal, and some of the meat in them is small. At home, we can prepare the stew that we need. The cheapest option is. Homemade beef stew is more expensive and takes longer to prepare. This meat is a bit dry, so we will also add lard.

I like to make stew in a water bath. I don’t need large volumes, and for several jars this is quite a suitable option. For me, canned meat is not a way to stock up on food, but a way to reduce cooking time.

Cut the beef (it’s better to take veal) into pieces similar to shish kebab.

But let’s cut the lard as finely as possible so that when it melts, it gives fat and gives our stew tenderness.

Let's combine lard and beef. The ratio of lard to meat should be approximately 1:4, that is, for one part lard - four parts meat.

Add ground pepper and salt to the meat. If the salt is fine, then you may need less of it, so to avoid over-salting, you can add less salt and, if necessary, add salt later. You can add other seasonings, but there is no such need: for good meat you can limit yourself to a minimum of ingredients.

Mix the meat mass and fill sterile jars with it. Place one bay leaf in each jar. I had crumbled bay leaves, I added them to the general meat mass.

Cook the beef stew in a water bath. Place a jar stand on the bottom of the pan, and a jar on it. Fill the jars up to the shoulders with cold water. Cover with a lid, tighten slightly and set to simmer.

Beef stew at home takes quite a long time to prepare. In a water bath, a half-liter jar should be boiled for 5-6 hours at a low boil. If the beef is very old and tough, it may take longer. During the process, you can taste the stew and add salt if necessary. But after testing, you must cook it again to ensure sterility.

During cooking, there will be less water in the pan. It needs to be topped up, but very carefully so that the can does not crack.

Take out the finished stew and screw the lids on completely.

Homemade beef stew should be stored in the refrigerator for no more than 6 months. It is advisable to reheat before use.

Description

Homemade beef stew This is an excellent way to preserve meat. Thanks to this recipe, you can easily prepare stew with your own hands at home. As a result, you will get a natural product without preservatives, unlike store-bought products.

The recipe for homemade beef stew is quite simple, it takes relatively little time, and the ingredients required are basic. The only disadvantage of this preservation is that it is not stored for a long time. It will last in the refrigerator for about a month and a half. You can, of course, put it in the cellar, but only at your own peril and risk.

Probably, most people have a “stash” in the form of several cans of stew, so let it be a quality product. In addition, there are many dishes based on beef stew. Quite often it is used when preparing soups, and is also combined with pasta and potatoes.

You can learn more about how to prepare homemade beef stew in this recipe with step-by-step steps and photos.

Ingredients

(2 kg)
(50-60 g)
(8 pcs.)
(30-35 pcs.)
(to taste)
(to taste)

Cooking steps

We select special jars for preservation. If you want canned food to last for a fairly long period of time, use containers with lids that need to be sealed using special equipment. Place one bay leaf and a few black peppercorns on the bottom of each jar.

Take the beef, rinse it under running water and use a knife to cut it into pieces the size of a walnut.

Place the meat tightly in jars. Add salt and pepper between layers. In this way, fill the jar almost to the neck, leaving a little space.

As a finishing touch, add a bay leaf and a few black peppercorns.

The jar should hold about 500 grams of fresh meat. Together with the jar there should be a little more than 700 grams.

Thanks to the addition of fat, the total weight increases by about 10-15 grams.

Take a sheet of foil and fold it in half. Then we close the jars with it. Place the jars on a baking sheet previously filled with cold water. This is necessary so that when fat drips from the jars, it does not burn. We put the cans of meat in a cold oven, which we then turn on at 120 degrees. Bake for 8 hours.

After three hours, the meat that touches the wall should darken along with the juice. Here and there you will still see raw meat.

The photo shows the meat after six hours. It should darken evenly.

After eight hours, the liquid should completely evaporate from the jar. First, turn off the oven, leave the meat there for some more time to cool, then take out the baking sheet. This is necessary to ensure that there are no sudden temperature changes and the jar remains intact.

The jar remains warm for a long time. Remove the foil. The meat should be lightly baked and the lard should be melted.

We close the jars with lids.

The mass of fresh meat should be equal to the cooked product, as shown in the photo.

Canned homemade beef stew is ready.

Bon appetit!

When there is no time or opportunity to cook with fresh meat, beef stew prepared at home will always help out. At the same time, it can be made at home and get a natural, pure product that is suitable for both first and second courses.

How to make beef stew?

Housewives who have decided to learn how to make beef stew at home must take into account certain points, which are as follows:

The stew is made from fresh beef fillet, but under no circumstances should you use frozen beef.
Since the meat itself does not contain fat, lard is added to it.
To prepare the product you do not need many ingredients - you will need spices and lard.
The advantage of cooking beef stew is that any utensil or appliance will do: a slow cooker, a microwave or a regular frying pan.
The product should be preserved and stored in glass jars, which are sealed with tin lids. The container must be sterilized by steam or in the oven. Thanks to this, the delicious beef stew will be stored longer and will not lose its taste.
The shelf life of a properly prepared product is about 5 years.

Recipe for homemade beef stew in a saucepan

Beef stew at home in a saucepan is extremely easy to prepare. This method is available to every housewife; the main thing is to prepare high-quality products and follow the sequence of processes. As a result, you can get stocks of an exceptionally tasty product.

Ingredients:

beef fillet – 5 kg;
lard – 2 kg;
salt;
allspice;
bay leaf.

Preparation

Chop the meat and lard.
Place both components in a saucepan and place over low heat.
Add bay leaf and pepper. Continue cooking for 6-7 hours, stirring. Cover the pan with a lid.
The pan is removed from the stove, and the beef stew at home is put into jars and closed.

Beef stew in an autoclave - recipe

Housewives who have the opportunity to use a specially designed device can use a recipe for beef stew at home, which is prepared in an autoclave. If the meat falls apart into fibers, it means it is definitely ready, the fat should become transparent and light.

Ingredients:

beef – 2 kg;
black pepper;
onions – 2 pcs.;
carrots – 3 pcs.;
salt.

Preparation

Slice the beef.
Chop the carrots into thin circles and the onion into rings.
Place peas and bay leaves in each jar. Then add meat and salt.
Roll up the cans. Place the container in an autoclave filled with water. It should reach the meat in the jars.
Set pressure to 1.5. Place the autoclave on the fire and wait until it rises to 4 atmospheres. Cook the stew for 4 hours, turn off the heat and leave to cool in the autoclave.

Beef stew in a slow cooker

If you don’t have a device like an autoclave at home, then beef stew can easily be prepared at home in a slow cooker. It will not differ in taste at all, and such a recipe will allow you to spend a minimum of effort; you just need to prepare the products and set the necessary program.

Ingredients:

beef – 1.5 kg;
dried rosemary and ground black pepper - 2 pinches each;
salt;
bay leaf – 6 leaves.

Preparation

Cut the beef and place it on the bottom of the multicooker bowl.
Set the “Extinguishing” program, time – 5 hours.
An hour before the end, add spices.
Place the meat in jars, compacting. Pour fat on top.

Beef stew in the oven in a jar

Stewed meat also turns out to be incredibly tasty. To enhance the taste of the product, lard is added. After the cooking process is completed, the container is turned over, wrapped and left to cool. The product prepared in this way can be stored in the refrigerator for no more than six months.

Ingredients:

beef – 5 kg;
black pepper;
lard – 1.5 kg;
salt;
bay leaf - 12 leaves.

Preparation

Chop the meat and lard. Add pepper, salt and stir.
Place a bay leaf, three pieces of lard and 10 black peppercorns on the bottom of each jar.
Lay out the meat. Cover each jar with a lid and press down with a weight, put the container in the oven at 180 degrees.
Leave until the contents begin to boil, reduce the temperature to 160. Simmer for another 3 hours.
Beef stew at home is transferred to other jars, which are rolled up.

Beef stew in a pressure cooker - recipe

Beef stew is prepared in a pressure cooker with the same ingredients and the same proportions. In this case, lard is intended to give a special piquant taste. This recipe is very convenient because this device helps to significantly reduce the amount of time spent on cooking.

Ingredients:

beef – 5 kg;
black pepper;
lard – 1.5 kg;
salt;
bay leaf - 12 leaves.

Preparation

Chop the meat, add salt and spices. Place it in a pressure cooker and add water.
Simmer over medium heat for about 1.5-2 hours. After this, the steam is carefully released and the pressure cooker is opened.
Fresh beef stew at home is distributed into jars and closed for the winter.

Beef stew in the microwave

The cooking method used to make homemade beef stew in the microwave is similar to the recipe when an oven was used. The product will perfectly complement pasta and will be a good addition to soup. You can take a jar of stew on the road, because it is a filling and tasty meal.

Ingredients:

beef – 5 kg;
lard – 2 kg;
salt;
pepper;
bay leaf.

Preparation

Cut the meat, mix with spices, lard and salt.
Make broth from the scraps.
Sterilize the jars, compact the meat, and pour in the broth.
Fresh beef stew at home is placed in the microwave and stewed for about 2 hours.

Beef stew for the winter

The good thing about a home-made product is that it does not contain harmful additives. from beef, which can be stored for the winter, involves several methods of preparation. One of the simplest options is to cook it in a saucepan; you can also cook it in the oven or using any appliance.

In this article we will highlight the detailed technology for preparing homemade stew from all types of meat.

Stew - meat prepared by stewing. Stew colloquially refers to canned stewed meat. Stewed meat itself is a finished product, so when preparing dishes with stewed meat, it is added last - 5 minutes before the end of cooking. Stewed meat is one of the best meat products in a situation where cooking fresh meat is not available due to lack of time, limited space in the refrigerator and other reasons. Stewed meat can be stored for years, maintaining its nutritional value. Stew can be prepared from fresh pork, beef, lamb, rabbit and poultry.

Stew cooking technology

For beef stew, fresh in large pieces (fillet) is preferable. Already chopped meat - azu or goulash - will also work. Veal, although considered a dietary product, is clearly inferior to beef in taste properties, as well as in the “protein content” of the product. It is highly undesirable to buy frozen meat. In order to be stored for a long time, the finished meat is poured with fat on top. Beef itself usually does not contain the required amount of fat, so when preparing beef stew, fat of a different origin is used, for example, lard. During the cooking process, the beef is boiled down by about 40%. If you are making pork stew, you can trim the fat from purchased meat, and at the end of cooking, melt it and pour it over the stew.

The container must be sterile - it must be boiled (or at least doused with boiling water) and dried. Glass jars are best for long-term storage. Lids can be used either plastic or tin roll-up. To prevent the lids from rusting, it is advisable to lubricate them on top with any fat. The stew should be stored in a cool cellar or other similar place. With normal preparation, homemade stew can be stored for five years.
Fresh pork, beef or lamb stew

Stew can be prepared from fresh pork, beef or lamb using the same recipe. At home, it is more convenient to preserve stewed meat in half-liter or liter glass jars and roll it with tin lids. Jars and lids are pre-sterilized in boiling water. For heat treatment, it is preferable to use the oven. Cut the meat into large pieces of the same size, add salt to taste. Place 1 bay leaf, 10 black hot peppercorns on the bottom of each jar, fill the jar with prepared meat, evenly distributing fatty and lean pieces, add internal fat to the jars. Cover tightly filled jars with glass lids, place on a baking sheet and place in an oven preheated to 200°C. First sprinkle a layer of coarse salt onto a baking sheet. After the contents of the jars boil, keep in a preheated oven for approximately 2 hours, then remove and roll up with sterile lids.

Beef stew

Carpathian stew

To prepare Carpathian stew, you need to take meat without bones, sinews and streaks, cut it into medium-sized pieces, put it in a pan and add water 1-1.5 cm above the level of the meat. Place the pan on the fire. After the water boils, skim off the foam. Add 10 black peppercorns, 2 onions cut in half, parsley, one chopped carrot and simmer over low heat. After 2 hours, add a little salt to the meat and remove the onion. After another 1-2 hours, when the meat is completely cooked (pierced loosely with a fork), add salt to taste, add 2 bay leaves, boil for another 15 minutes, then remove the bay leaf. Without turning off the heat, remove the meat and place it in pre-sterilized 0.5-1 liter glass jars and fill with broth to the brim, then roll up the jars with tin lids, turn them over and leave to cool.

Polish beef stew

Wash the meat, cut into pieces, put in a bowl, sprinkle with salt and let stand for about 30 minutes. Sterilize liter or half-liter jars and lids, place the meat there, cover with lids and put in a cold oven. Do not add liquid; the meat will release its juice. Simmer the meat for 2.5-3 hours. During the cooking process, the meat will shrink, then add from one jar to the rest to the top. Just do everything with a sterilized spoon. Then remove from the oven and roll up. Place it in something warm for a day, like in a bathhouse.

Spicy beef stew

Ingredients: 900 g beef pulp, 6 bay leaves, 2-2.5 teaspoons salt, 1 teaspoon ground black pepper, 50 g lard.

Cut the meat into large pieces. Hit it from all sides. Place 4 bay leaves in a one and a half liter container (for example, a glass jar or clay pot). The container for extinguishing should be thick-walled and vertically elongated. If you simmer in a flat frying pan, the meat will rise high above the secreted juice. In this case, you will have to add a lot of water. The result will be boiled, not stewed, meat. In addition, it will be tougher. Sprinkle the beef pieces with salt and pepper. Place tightly in the jar. Finely chop the lard and place on top of the beef. Place bay leaves on the very top. Seal the neck of the jar tightly with several layers of foil. Place the jar in a small frying pan or saucepan. Place the frying pan with the jar in a cold oven on the lower level. Set the temperature to 180°C and simmer for 3 hours.

Stewed pork

Take clean boneless meat. Lightly fry in homemade oil (until the water disappears), then add salt. After this, place the pieces of meat in a jar. Place the jar in a pan of water and boil for 1.5 hours. Spices: 1 bay leaf, black peppercorns 5-7 pcs. put it just before closing. The jar and lid must be sterilized. Close the jar hermetically with a machine and place the lid down until completely cooled.

Lamb stew

Lightly fry the pieces of lamb, then simmer until done. At the same time, add salt and spices to taste. You throw the already prepared lamb into a container and fill it with pre-melted lamb fat. So that the fat covers the pieces. Then you seal the container properly.

Stewed chicken

For stewing, you can use fresh chicken meat along with bones. Wash the gutted and singed chicken carcass and remove the entire skin. Then cut the carcass into large pieces, salt and place in sterile glass jars, adding internal chicken fat (if any), spicy dried marjoram or savory, 1/4 teaspoon of turmeric, 10 black hot peppercorns. Place the jars on a baking sheet on a layer of coarse salt, cover with lids (temporary lids, only for stewing in the oven!). Place the baking tray with the jars in an oven preheated to 200°C and leave after the mixture has boiled in the jars for at least 2 hours, then remove and immediately roll up with sterile lids. In the same way, you can prepare stewed goose, turkey, and duck.

Stewed rabbit meat

Prepare an enamel tank with a capacity of 25 liters. Place a wooden circle on the bottom. Prepare seven liter jars (that’s how many can fit freely in the tank) and seven metal lids. Sterilize jars and lids for 10 minutes over a boiling kettle.

Using a sharp knife, remove the meat from 4-5 rabbit carcasses. There will be enough to fill the jars. Separate the internal fat of the rabbits and place in a separate bowl. If the rabbit carcasses are not fatty, then prepare some fatty pork meat (lard), cutting it into pieces the size of a walnut. At the bottom of each jar, place 1-2 well-washed and parboiled bay leaves and inner rabbit fat or lard in a 2 cm layer. Then place the rabbit meat tightly in the jars. In each jar, put 3-4 allspice peas, 5-6 pieces of black peppercorns or ground black pepper, 2-3 pieces of cloves and other available spices. Add a heaped teaspoon of salt to each jar. Cover the top of the meat with internal rabbit fat or pork lard 2-3 cm thick. Having filled the jars to the brim, cover with lids and place them in the tank so that they do not touch each other or the walls of the tank. Fill the tank with warm water up to the hangers of the jars and place on low heat. As the water in the tank and the meat and jars heat up, increase the flame of the burner, and when the water boils, adjust the fire so that the water does not boil too much and does not splash the jars.

To prevent the lids from lifting up and lying tightly on the cans, place a wooden circle on top of them of such a diameter that it covers the lids of the entire battery by about half or a little more. Close the tank tightly with the lid. From time to time, adjust the degree of boiling water, and use a knife blade to straighten the jars so that they do not touch the walls of the tank. 5 hours after the water starts boiling, take out the jars and, without lifting the lid, roll up.

Shake the finished sealed jar slightly to mix its contents. Do this carefully and not very sharply - to avoid knocking out the lid. Then turn the jar upside down and listen carefully for any hissing. Otherwise, roll the jar again with a lid rolling machine and mark it. It is better not to store it for a long time and, if necessary, open it first. If everything was done conscientiously and cleanly, then the stew can be stored for a long time, maintaining its excellent taste. If the stew is prepared in half-liter jars, then the sterilization time in a steam-water “bath” is reduced by half, accordingly.