How to cook pork stew at home. Stew at home - how to cook from beef, pork, turkey and chicken according to recipes with photos

1. First you need to do meat. If you are cooking stew for the first time, you can take the ingredients for just 1 jar. The pork must be thoroughly washed and cut into medium pieces (it all depends on your taste preferences - you can cut it into very small pieces, then the structure of the stew will be more uniform, or large so that the pieces do not lose their shape during the cooking process). The classic recipe for homemade pork stew involves the use of medium fat meat.

2. Salt and pepper the meat to taste. Mix everything thoroughly and put in the refrigerator for 30-40 minutes. If desired, you can add a little onion for taste and softness. It must be cleaned and passed through a meat grinder, and then the resulting mixture should be added to the meat. You can also add other spices for meat, but it is important not to overdo it so as not to interrupt the taste of the stew.

3. Cans for stew should be properly washed and sterilized. At the bottom of each jar, if desired, you can put a bay leaf and peppercorns.

4. Arrange the meat in sterilized jars. Boil water separately and add to jars with stew.

5. There are several options for making homemade pork stew. You can send it to the oven, for example, and also cook it in a pressure cooker or pan. Put a towel on the bottom of the pan and carefully place the jars, having previously covered them with lids (do not twist tightly). Pour in water, bring to a boil and cover with a lid. On low heat, cook the stew for about 3-4 hours. It is important to monitor the water level, and add more if necessary.

To replenish the body with the necessary amount of protein, you need to include meat products in the diet daily. However, there is not always enough time for cooking. Semi-finished products, for example, such as stew, will help to solve the problem.

But canned goods from stores are not always distinguished by an affordable price, and even more so by high quality. Therefore, it is better to make pork stew at home and always have a ready-made lunch, a meat dish or a great addition to a festive dinner on hand.

Easy pork stew recipe

According to this recipe, you can cook a dish without much effort using a saucepan, cauldron or slow cooker. It will also require a minimum of ingredients, namely:

Meat - 3 kg
Salo - 0.5-0.8 kg
Salt - 3 tsp
Spices (laurel leaves, red and black ground peppers, sweet peas, mustard seeds) - to taste.

Rinse the pulp well, remove films, fat, cut into small cubes.
Separate the fat from the skin, chop, transfer to a thick-bottomed pan.
Set the container on fire. As soon as the fat begins to melt, shake the bowl so that the fat is evenly distributed over the walls and the contents do not subsequently burn.
Mix meat slices with salt and spices and pour lard into a container. Cook the dish over low heat, so as not to get roast instead of stew, for 4 hours.

Attention! Stir the mass every half hour with a wooden spatula so that the pork is fried evenly.

After the specified time, lay out the semi-finished product in sterilized jars washed with soda, preserve with clean lids.

Store meat delicacy in the cold.

Attention! Similarly, you can make a dish in a slow cooker, using the “Stew” mode for this and choosing a cooking time of 4 hours.

Stew in a slow cooker with sterilization

To extend the shelf life of the finished product and subsequently avoid poisoning, it is necessary to subject the blanks to additional sterilization, following the technology given in the recipe. And so that the workpiece takes up a minimum of effort, it is better to use a slow cooker for this.

Components:

Pulp - 1.5 kg
Fat - 0.3 kg
Salt - 7 g.
Peppercorns - 4 pcs.
Laurel leaves - 2 pcs.

Grind and melt the lard in the "Extinguishing" mode.
Pour small pieces of pork and spices into the bowl of the device.
Simmer the dish for 4 hours using the same cooking program.
Arrange the meat slices in jars, pour the resulting fat.
Cover glass containers with lids and transfer to a saucepan, the bottom of which is covered with a cloth. Pasteurize semi-finished products in a water bath for 20 minutes.
After the specified time, cork the jars with lids and put them in a cool room after complete cooling.

Pork stew in the oven

Homemade pork stew prepared according to this recipe can be stored in a dark, cool place for several years, since due to heat treatment in the oven, additional sterilization of both the jars and meat occurs. The main thing at the same time is not to forget to disinfect the lids for preservation by washing them in a soda solution and boiling them in boiling water for 5-7 minutes.

Products:

Meat - 5 kg
Salo - 1 kg
Laurel leaves - 10 pcs.
Black peppercorns - 10 pcs.
Salt, spices - to the taste of the cook.

The algorithm for how to cook pork stew in the oven is as follows:

Washed pulp without a chaff, chop the fat into pieces and mix with salt, your favorite spices for meat dishes. Pack the prepared pork in sterile jars, on the bottom of which put a few pieces of bay leaves and black peppercorns.
Separately cut the fat and stew in its own juice. Pour the resulting fat into jars with meat slices.

Attention! Instead of fat, you can buy pork fat, which at the same time has a more affordable price. Before adding the ingredient, melt over low heat.

Prepare a clean and dry baking sheet, sprinkle with salt or sand so that the jars do not burst during heat treatment. Place a glass container with meat on top.
Place the baking sheet in the oven, turn on the minimum heat.
Increase the power of the oven to 180-190 degrees, and cook the dish for 3 hours.
After the time has elapsed, remove the jars from the oven, cork, turn upside down and cool, wrapped in something warm.

Stew in a pot

One of the most popular homemade pork stew recipes involves cooking the dish in a saucepan. To do this, the meat is laid out in jars and stewed in a water bath. Such heat treatment allows you to get a fragrant dish, preserve the juiciness and delicate taste of the product itself.

Ingredients:

Pulp - 4 kg
Fat or fat - 0.2 kg
Salt - 50 g
Black peppercorns - 6 pcs.
Laurel leaves - 8 pcs.

The procedure for preparing pork stew is as follows:

Rinse the pulp and fat beforehand and dry well. Cut the ingredients into small cubes.
Mix chopped ingredients with salt.
At the bottom of a sterile glass container put sheets of laurel and peppercorns. Tamp the meat into jars to the level of the "shoulders". Cover containers with lids.
Transfer the blanks to a saucepan, on the bottom of which put a towel. Pour water into a bowl so that the liquid level matches the top edge of the meat slices in the jars.
Such a stew is prepared for 5 hours on a minimum fire. After that, the semi-finished products are taken out of the pan, sealed with sterile lids, wiped dry and cleaned after complete cooling in a cool room.

Minced pork stew

A real gourmet delicacy in jars can be obtained if you cook minced meat stew. Such a blank can not only be served with any side dish, but also spread on bread, and also used as a filling.

I didn’t think that I would ever cook stew from pork. I didn’t believe at all that this could be done easily and simply, also at home. The process is very simple. It tasted perfect for us. A bit salty, but I think it's better, it's kind of a safety net for long-term storage. Moreover, I was going to serve it not in its pure form, but to use it outdoors with potatoes or pasta.

I took pork a little with bacon, not a thick fatty film formed on top. The meat is not completely boiled, if you want it to fall apart into fibers, you can extend the process by 30 minutes.

Perhaps, in our time, you can buy a good stew, but you still have to look for it, and it is not known how much it will cost. But this one is made by hand, you know what. Homemade pork stew is solid meat, a little fat on top and delicious jelly.

Until I kept it for a long time, but as they say everywhere, it stays calm for up to 6 months.

I will definitely cook such a stew in the summer to take it with me to nature ... try it too!

Cut the meat. The pieces are not large and not small, as you can see in the photo.

Salt.

Pepper and mix thoroughly with your hands.

Wash the jars well. Put a bay leaf and a few peppercorns on the bottom.

Arrange the meat in jars, tightly.

Cover the pork stew with lids and make a slight turn, i.e. do not twist tightly. Cover the bottom of the pan with a towel, put the jars. Pour water "up to the shoulders" of the jars.

Cover with a lid and put on a strong fire, when the water boils, reduce to medium. Leave for 2.5 hours.

If the water boils away, add more. It shouldn't boil too hard!

Carefully remove hot jars with home-cooked pork stew from the water, tighten the lids. Turn over, wrap until completely cool. Remove to a cool place.

Stew cooked by the caring hands of the hostess at home is much tastier and healthier than store-bought products. For the manufacture of nutritious canned food, you can choose any meat to your liking. In most cases, housewives prefer to make delicious preparations for the winter from beef, chicken and pork. No less popular are other types of meat, from which tasty and nutritious canned food is obtained. Experienced chefs share the secrets of cooking homemade stew.

Production secrets

One and a half to two decades ago, on the shelves of stores, one could find an assortment of stews packed in half-liter glass containers. This product has been loved by many consumers. According to the current standards, beef meat of the highest quality was used for canning, with a fat content and lived not more than 6% of the total amount of pulp. Thanks to the careful selection of raw materials, as well as the responsible attitude of manufacturers to the production process, the stew was distinguished by its rich taste, aroma and nutritional value.

Unfortunately, modern technologies make it possible to use low-quality trimmed meat for cooking stew in its own juice, which differs in the content of fat, veins and other, sometimes inedible inclusions. In order not to endanger yourself and your loved ones, it is recommended to cook stew in your own juice at home with your own hands.

What will be required?

The recipe for stew in the oven does not require the use of special ingredients. The main secret lies in the choice of high-quality pulp of beef, pork, veal. Turkey or duck meat is also suitable, often housewives use chicken meat. Any of these types of raw materials are great for making homemade stew. Since the hostess prepares a dish for her family and loved ones at home, you should not prepare low-quality stew. Refuse to process a sinewy, overly fatty or bony product.

Having chosen the appropriate type of pulp, do not forget to prepare:

Lard.
Spices.
Clean sterilized jars.
Clean lids for rolling jars.

Homemade beef stew in the oven is prepared according to the following recipe:

For each liter jar, you need to take 850-900 grams of beef.
100 gr fat.
A quarter of a large or one small onion.
20-40 grams of salt.
One bay leaf.
A couple of spoons of water.
5 peas of allspice.

We cut the beef into large pieces so that at the end of the cooking process, the product does not turn into a porridge-like dish. It became possible to cut finely. Onions - half rings.

In the prepared sterilized glass container, put the meat on the bottom, alternating with onions and spices. Lay the fat on top. We add water. It is important to remember that in the process of heating the meat lasts the juice, which also needs free space in the jar. Therefore, the products are not packed tightly into the container. Leaving two fingers free space on top, as shown in the photo.

How to cook

Beef or pork is not only a tasty and nutritious product. If you cook a dish from it incorrectly, without giving sufficient heat treatment, there is a high probability of contracting botulism. The insidiousness of this infection lies in the local lesion of the product. The causative agent of the disease can be in a jar of stew, but only one piece will be infected. To prevent accidental contamination, it is important to follow the recommended cooking temperature.

The optimal conditions for cooking stew in jars are 175 minutes at 120 degrees Celsius. It is impossible to achieve these conditions by ordinary boiling. Therefore, you need to cook, stew in jars in the oven. Due to the uniform heating of the cabinet, the meat product is completely steamed, as a result of which the possibility of botulism infection is excluded.

Extinguishing technology

Before you install cans of beef or pork in the oven, you need to heat it up to 200 degrees. We place glass containers on a baking sheet, cover with lids, from which we first remove the gum.

As soon as the meat in the jars gives juice that reaches the boiling point, the temperature can be reduced to 150. And although, according to the technology, it is recommended to stew pork or beef at a temperature of 120 degrees Celsius, to ensure the absolute readiness of the product, it is better to stew the fillet at an elevated temperature .

Stew in the oven in a glass jar at a temperature of 120-150 degrees Celsius should be cooked for at least three hours. After the specified time, we remove the containers with stew and roll them up with tin lids. Do not forget to pre-install the rubber bands on the covers. After seaming the container, turn it upside down and leave to cool completely.

Stew prepared according to this recipe can be stored for up to three years. As practice shows, no one has this product for more than six months. With pasta or potatoes, homemade stew is consumed very quickly.

Poultry stew

If there are chickens, turkeys or ducks on the farm, it is wise to cook a delicious stew from them. The technology for preparing poultry stew in its own juice does not differ from the manufacture of canned beef or pork. Before laying the bird in jars, it is recommended to remove the bones from the carcass if possible. Having prepared the filleted pieces of duck or turkey, lay them in clean, sterilized jars.

The recipe is similar to making beef or pork stew. Mix the bird fillet with onion rings, pepper and salt. You can add garlic and bay leaf to taste. Do not forget to lay out small pieces of bird fat on top. Fill the workpiece with water on ¾ of the can, cover it with foil on top, as shown in the photo. For cooking, we send the jars to the oven, preheated to 200 0 C. The meat of duck, turkey or chicken should be stewed for at least three hours.

We learn about the main secrets of cooking homemade stew in the oven from the video file.

At the end

In order to delight your loved ones with tasty and healthy dishes on winter evenings, it is recommended to prepare stew from beef, pork or poultry in the fall. If you follow the simple recommendations and advice of experienced chefs, you can make an appetizing, and most importantly healthy and nutritious stew at home with your own hands. You don't need any special ingredients to prepare this dish. Using fresh meat and spices to taste, you get a very tasty and everyone's favorite dish.

Pork stew is canned meat that is known and loved in any family. Such a jar will help out when you need to quickly cook dinner, or there is no way to take fresh meat with you on a camping trip or to the country. But in stores, despite the huge selection of canned food, there is no guarantee that the jar will contain tasty and high-quality meat without fat and preservatives. You can cook stew at home using meat that you like.

Pork stew in a pot

To get a classic taste, you don’t need a lot of spices, the main thing is to choose the right meat.

Ingredients:

pork - 1 kg;
lard - 200 gr.;
salt;
pepper, bay leaf.

Cooking:

Wash the pork, cut off the fat and cut into pieces of approximately the same size.
Chop the lard into a medium-sized cube and add to the pork.
Put all the ingredients in a saucepan, if you are afraid that the meat will burn, pour a little water on the bottom.
Put on minimum heat, close the lid and simmer for at least four hours.
Half an hour before readiness, add bay leaf, a few peas of allspice to the pan.
If desired, you can sprinkle with ground pepper or add spices that you like best.
In the process of stewing, the meat must be stirred occasionally so that the meat does not stick to the bottom.
Sterilize jars and lids ahead of time.
Arrange the finished stew in jars, add the broth to the very top, cover with lids.
Seal with a special machine, and when completely cool, put in a cool place.

Pork stew in a glass jar can be stored without a refrigerator if it is additionally sterilized in boiling water for about half an hour.

Pork stew in a slow cooker

With smart kitchen appliances, cooking homemade stew becomes even easier.

Ingredients:

pork - 1 kg;
lard - 150-200 gr.;
salt - 10 gr.;
bulb;
pepper, bay leaf.

Cooking:

Rinse the pork shoulder, cut into fairly large pieces, cutting off excess fat and veins.
Salt the pieces of meat, and transfer to the multicooker bowl.
Peel the onion, cut into quarters and add to the meat.
If the meat is completely lean, then add a little bacon, chopped into small pieces.
The rest of the fat must be melted in a frying pan with minimal heat.
Set the extinguishing mode and leave for four hours.
Open the lid, add bay leaf and peppercorns. If desired, you can sprinkle with seasonings that you like.
At this time, sterilize the jars.
Leave to stew for another hour, and then transfer the pieces of meat to jars, and pour a little melted lard on top.
Seal with screw caps or roll up with a special machine.

Store cooled jars of homemade stew in a cool place and use for making soups or main dishes.

Pork stew at home

Another way to prepare this dish is to stew directly in jars in the oven.

Ingredients:

pork - 5 kg;
lard - 1 kg .;
salt - 50 gr.;
pepper, bay leaf.

Cooking:

Wash the jars thoroughly, warm them in the microwave for three minutes.
Place a bay leaf and a few black peppercorns in the bottom of each jar.
Wash the pork, cut into large pieces and sprinkle with salt.
Put the pieces of meat in jars.
Cut the salo into small pieces and melt in a frying pan.
Pour the liquid fat over the meat.
Sprinkle a layer of coarse salt on a baking sheet so that the heating is more even.
Place the jars on a baking sheet and place in a cold oven.
Light the gas, and set the heat to about two hundred degrees.
Stew the meat for about three hours, then remove the jars of stew from the oven, wipe from smudges that have appeared.
If there is little liquid in the jars, add melted lard and roll up the lids.

You can store such a stew without a refrigerator, and use it when you need to quickly and tasty feed your family with a hearty meal.

Pork stew with barberry

Additives from vegetables, sauce and dried barberry berries give a unique taste and aroma to tender stewed meat.

Ingredients:

pork - 1 kg;
lard - 150-200 gr.;
soy sauce - 70 ml;
bulb;
carrot;
garlic - 2-3 cloves;
barberry;
pepper, bay leaf.

Cooking:

Rinse the lean pork, cut into pieces and put in a bowl.
Add soy sauce, squeeze out a few cloves of garlic using a special press.
Mix with your hands and set aside for half an hour.
Peel the onion and carrot, chop the onion into cubes, and the carrot into cubes.
In prepared jars, place prepared vegetables and several pieces of meat on the bottom.
Sprinkle with a little dried barberry berries, add a few peppercorns and a bay leaf.
Alternate layers of meat and seasonings until the jars are full.
Lay a layer of lard cut into small cubes on top.
Close the jars with foil folded in several layers and send to the oven.
Set the heat to medium and simmer for three hours.
Remove the finished stew from the oven, wipe the jars and cork them with lids.

Such tender and juicy meat can be heated right in the jar and served for dinner with any side dish.

Minced pork stew

Such a blank can be used as a filling for pies, or simply spread on bread for a hearty breakfast or snack.

Ingredients:

pork - 1.5 kg;
smoked lard - 150-200 gr.;
broth - 350 ml;
flour - 80 gr.;
eggs - 2 pcs.;
cognac - 50 ml;
salt, spices.

Cooking:

Wash the pork ham, cut off the fat and melt it in a dry frying pan.
Turn the pulp and smoked bacon in a meat grinder.
Sterilize jars and grease them.
Whisk eggs in a bowl, add flour, broth and cognac.
Mix the minced meat with the prepared mixture, salt and add spices to your liking.
Spread the mass into jars and cook in a water bath for about two hours.
Roll up with lids, let cool and store in a cool place.

Use this tender and tasty minced meat as needed. With such minced meat, delicious pies or kulebyaki are obtained.

Cooking stew at home takes a lot of time, but such preparation will allow you to prepare a hearty and tasty lunch or dinner for your family at any time. You will be sure that the quality and taste of meat in a jar meets all the requirements. Bon appetit!