How to make a real stew at home. Homemade beef stew - a step by step recipe with a photo of how to cook it at home

homemade stew It's not just tasty, it's very tasty. She helps us not only in winter time year when it's cold outside, and you don't really want to go to the store in the cold. But also in summer time on a hike, in the country, on a fishing trip, it is convenient to take a jar of stew in long trip and on the way to have a bite to eat ready tasty and hearty meal. You can add it to pasta or cook soup. You can also make delicious meat pie stew based. In general, stew is a universal product.

Chicken stew homemade recipe

And the very first recipe will not be casual chicken meat. Chicken is the most affordable meat to date and also not expensive. This type of stew is very popular among summer residents, since during the season in the country you can grow chickens and cook stew from them, thereby saving meat for the winter.

To prepare the stew, we take jars and first sterilize them in any way available to you. Then, in empty sterilized jars, lay out a leaf of bay leaf, three four peas of pepper and garlic. Garlic is not necessary, so as you like. And a little beam. Place the onion between the layers of meat.

Arrange chicken pieces in jars, cover with lids, and put in the oven for 4 hours. most optimum temperature 145 degrees is considered for cooking. But even if it is 150 it is not critical. I immediately warn you that during the cooking process, the meat can shrink, so you should put a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink.

After four hours of quenching, we close the jars and send them to cool at room temperature. Chicken stew is very tasty and nutritious. Chicken meat contains a very large amount of essential amino acids human body. So don't forget to include chicken meat in your diet.

Homemade pork stew

If in the recipe for making chicken stew, the bones could not be separated from the meat. Then with pork, such a number will not work here and the bones will be thicker and their structure is different.

So we separate the meat from the bones and then it’s still good to rinse the meat in water.

Meat pulp 1 kg.
Black pepper 1 teaspoon
Salt. Just rub the meat with salt before putting it in jars.
Bay leaf.
Onion.
Garlic.

If the meat is not fatty, you should add a little pure fat. For 1 kg of meat, 200 grams of fat is enough. Salo is better cut into pieces at times less meat. So it dissolves faster and saturates the meat with fat and your stew will turn out juicy.

And so, first of all, we sterilize the jars. We put dry and clean jars for 3-4 minutes in the microwave or in the oven. After carefully we take out and lay out the seasonings in jars in equal quantities. Of course, banks are all the same. It is advisable to take not large jars about half a liter, this is the most optimal container for stew.

At the bottom of the jar we put lavrushka, pepper, onion. Then lay out the meat and fat. But do not leave too much space for the liquid that will stand out and in which the meat will be stewed.

After the meat is laid out in jars and covered iron lids, we send the jars to the oven and keep them there for 4 hours at a temperature of 140-150 degrees. After we twist the jars and keep them with the lids down until they cool completely. It is advisable to cover all the jars with a warm blanket.

The recipe for homemade stew in a cauldron

There is a second option for cooking stew. In this version, all meat can be stewed in a cauldron or in a roaster.

We put the meat in a cauldron or ducklings and pour the necessary seasonings.
Pour a small amount of water and leave to simmer on a small heat after boiling water.
Stew meat for 5 hours. In the process, keep an eye on the liquid in the cauldron.
After five hours, the meat is laid out in sterilized jars.
Having covered the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take out and twist the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck.

Homemade beef stew

As mentioned earlier, stew is prepared from almost any meat. Now it's time to learn how to cook beef stew.

In order for the beef stew to turn out juicy and tasty, it is worth adding to it lard which will supply the meat special taste and add juiciness to dry beef. For 1 kg of meat, 200 grams of fat will be enough. But before that, it is worth removing the tough skin from the fat.

And so the meat is cut into pieces so that they crawl into the neck of the jar. Before laying out the meat should be washed well.
To the floor liter cans lay out the parsley, pepper, onion, and allspice.
Lay out the meat and leave room for the fat.
Lay out the top layer of fat and cover the jars with foil.
Of course, we take only sterilized jars.
Before placing the jars on a baking sheet, a little trick.
It is better to cover the baking sheet with foil, as during cooking, fat can pour out of the jars, which will surely burn. And the foil will protect your baking sheet.
And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.
Then we remove the heat completely and wait until the oven cools down naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.

How to quickly cook stew at home

For this recipe, you need to prepare the brine first. For 5-6 liters of water, 800 grams of salt, parsley, pepper onion.

We mix everything and send it to the fire.
While the brine is boiling, the meat mode is thrown into the boiling brine.
Boil for 20-30 minutes.
As soon as the meat is ready, lay it in jars and fill it with brine.
You will get not quite a stew, but the recipe is very suitable in fact, the meat is ready and can be consumed.
With only one caveat, remember that it is very salty. And if you cook soup and using this meat, be careful with salt.

Homemade duck stew in a slow cooker

Yes, and in a slow cooker, you can also cook stew. And for this, you can also use almost any meat, but for today's recipe take duck meat.

Cut the carcass and cut into small pieces such that they would easily fit into the neck of the jar.

We put the meat in the multicooker bowl and season it with spices, and these are all the same parsley a couple of leaves, salt a teaspoon, 3-4 peas allspice, one onion and you can also add a little black pepper for a spicy taste.

Pour a little water into the multicooker bowl so that the meat does not burn immediately after turning on the appliance. We put the slow cooker for 3 hours in the mode of stewing meat.

The water boils away, but the meat continues to stew in own juice. After 3 hours, the stew is laid out in jars and twisted with lids.

Stew at home - pork recipe

5 kg pork (fresh fillet),
2 kg fat,
salt,
allspice,
Bay leaf.

Wash the meat and cut into pieces 3-5 cm in size.
Cut the salo into cubes 1-1.5 cm in size.
We spread the meat and lard in a wide pan and put it on weak fire. You need to let the fat melt out of the fat.
Stirring, stew the meat (make sure that it does not burn).
We put allspice and bay leaf. Salt the stew later to taste.
The stew should be boiled like jelly - 6-7 hours on low heat. The pot must be covered with a lid. Meat should be stirred occasionally.
The meat is considered ready when it can be easily divided into fibers. The fat should be light and transparent.
The final stage of cooking - laying out the stew in sterile jars and rolling them up with lids.

Stew at home - chicken recipe

To prepare this recipe you will need:

1 chicken breast
3 legs,
Bay leaf,
black peppercorns,
salt and spices (optional).

How to cook stew at home?

My meat for stew, cut off the skin and excess fat from it. Remove large bones and cut into medium-sized pieces. Salt, season with spices and put them in a saucepan.
Mix everything so that the spices and salt are evenly distributed. Then put the pot with the stew in the refrigerator for 30-40 minutes.
We take sterilized jars (in this recipe two 700 g each), put in each 10 peppercorns and 2 bay leaves.
We take out the stew from the refrigerator and put it in jars. Then we cover the jars with lids and scroll them slightly to fix them.
We take a pan and put a towel on the bottom. We put banks on it.
Pour water into the pan (the level is on the shoulders of the cans), cover it with a lid and put it on a strong fire.
As soon as the water boils, we reduce the fire to a minimum and cook the stew for 4.5 hours. After that, we take out the cans of stew and roll them up well.

How to cook stew? What is stew? This is meat that is cooked by stewing. Or it is also called canned stew.

Still, how to cook stew? There is nothing difficult in its preparation at home. Let's try to cook. First, let's start preparing the products.

Stew at home - a recipe with bacon

To prepare this recipe you will need:

fresh meat - as mentioned above, you can use any meat;
fat - the amount of fat should be less than meat about five times;
salt - at the rate of 1 teaspoon per kilogram of meat;

How to cook stew at home?

Sliced, for convenience, into small pieces, the meat must be put in a dry pan (this mandatory condition, since fresh meat contains enough moisture to cook it), season with salt and put on a very low heat.
If you use a large amount of meat to cook stew, then you can not put everything in the pan at once, but add it as the volume decreases. Just do not delay with the addition of meat longer than 1 - 1.5 hours. It takes 4 to 6 hours to cook the stew. Of course, you will have to be patient, because during this time you will have to remember to stir it.
After 2-3 hours, finely chopped lard is added to the meat for stew (it is necessary to use half of all the prepared lard). And only at the end of cooking, a bay leaf is placed in the stew.
A distinctive feature of cooking stew at home is that when cooking, you can’t make an onion tab and garlic. This is due to the short shelf life of the stew.
The readiness of the stew is determined by taste.
While the stew is hot, it must be decomposed into a dry container, you can use glass jars.
Now it's time to use the remaining lard for the stew. It must be melted and poured into the container, pouring them over the cooled meat. This also allows you to increase the shelf life of the stew.

To use the stew in cooking, it must be added shortly, about five minutes before the end of cooking the main course. This is because the stew is finished product. The use of stew will reduce the cooking time and, importantly, will simplify the cooking itself. The same important quality of stew is that it has long term storage, and while maintaining all nutritional value. To cook the stew, you can use various meats - this is fresh pork, beef, lamb, rabbit, or even poultry.
To prepare beef stew, it is preferable to take fresh, not frozen beef in large boneless pieces (fillets). Already chopped meat is also suitable - azu or goulash.
Since beef does not contain the right amount fat, then in order to cook stew from it, you must use another fat, for example, lard. When cooking pork stew, you can use cut fat from meat, that is, at the end of cooking, you need to melt the lard and pour the stew over it.
During the cooking of stew, beef tends to boil down by about 40%. That is, to cook stew, you need to purchase fresh meat more than you want to get stew. Here is an approximate calculation: the consumption rate is 70-100 g of stew per person-day. That is, if 10 people go hiking for 10 days, it is necessary to purchase 10-14 kg of fresh boneless meat and 2-3 kg of fat.
Now let's talk about packing stew at home. In addition to glass jars, many people use foil milk bags or aluminum cans. The choice of container is not fundamentally important. The most important thing is that the container for the stew is clean and sterile. To do this, pour the container with boiling water and dry.

Today you will learn how to cook beef stew. Stew, in other words, stew is considered one of the best meat products. They happen in a situation where cooking dishes from fresh meat is impossible due to lack of time, or you just want to cook meat snack on hastily or for some other reason. valuable quality stews can be stored for more than one year, retaining their nutritional value. Moreover, self-cooked stew does not shock when you start using it in cooking. You can’t say the same about stew sold in stores. You can never say with certainty whether fresh meat was used in cooking, and is it meat at all ?!

beef stew recipe

In order to cook beef stew, take the following products:

fresh beef meat;
lard - 5 times less in quantity than the meat itself;
salt - no more than 1 teaspoon per kilogram;
bay leaf, peppercorns;
packaging containers.

How to cook beef stew?

To cook beef stew, meat cut into small pieces must be put in a dry pan, do not forget to salt and put on a very small fire. Since fresh meat contains the necessary amount of moisture, which will be displaced from it during stewing. With a large amount of beef, it can be laid out in parts, that is, added to the pan, as the volume decreases. The whole process of laying out the meat should stretch for a maximum of 1-1.5 hours.
Within 4-6 hours we will have to follow the process of cooking beef stew. After about 2-3 hours, you need to cut ½ of the prepared fat into small pieces and add to the meat. Let the beef stew continue to simmer.
After 6 hours, that is, at the end of cooking, add peppercorns and bay leaf to the beef stew.
It is not recommended to invest in beef stew, nor onions - due to long storage.
The readiness of the beef stew is determined by taste. Until the stew has cooled down, it is necessary to decompose it into containers (you can use glass jars). AND last step in the preparation of stew - it is necessary to melt the remaining ½ of the fat and pour it over the cooled stew laid out in jars. This also allows you to keep the stew for a long time.

Useful tips on how to cook beef stew

It is best to take fresh beef in large pieces(fillet). But already chopped meat can also come up - azu or goulash. Frozen meat is not recommended.
Since beef is not considered fatty meat, that is, she does not have required amount fat for cooking stew, therefore, when preparing beef stew, it is advisable to use lard. If you are making pork stew, then the fat is cut off from the pork first, and at the end of cooking it is melted and poured into jars on the stew.
Cooking rate beef meat for stew is approximately 40%. This means that more fresh meat must be purchased than we expect to receive stews. Based on the consumption rate, we make a calculation: 70-100 g of stew per person-day, that is, 7-10 kg for 10 days for a family of 10 people. That is, it is necessary to purchase 10-14 kg of fresh beef meat and do not forget 2-3 kg of fat.
As containers for beef stew, you can use not only glass jars, but also foil bags or aluminum cans. The only condition that must be met is that the container must be sterile. To do this, it must be washed in advance, poured over with boiling water and dried.

Homemade minced pork stew

Pork stew can turn into gourmet delicacy if you cook it from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baking. For piquancy, minced meat can be diversified with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

ham - 1.5 kg;
smoked bacon - 250 g;
broth - 380 ml;
melted fat - 120 g;
egg - 2 pcs.;
flour - 80 g;
cognac - 50 ml.

Cooking:

Grind the ham and bacon in a meat grinder.
Beat eggs, add flour, broth, cognac.
Pour the mixture into the mince.
Lubricate the jars with fat, put the minced meat in them.
Homemade minced pork stew is cooked on steam bath 2 hours.

Pork head stew at home

Stew from pig's head is a financially affordable option for getting delicious canned meat. It is very profitable to acquire such a part of the carcass. Lots of meat palatability it's no worse expensive varieties and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, laid out in jars and sterilized.

Ingredients:

pork head - 1 pc.;
water - 3.5 l;
salt - 80 g;
bay leaf - 4 pcs.

Cooking:

Separate the pulp from the bones and cartilage and cut into pieces.
Pour the meat with water, add salt and laurel.
Boil 4 hours.
Arrange the stew in jars and sterilize for 20 minutes.
Close with lids and refrigerate.

Pork stew in a slow cooker

Pork stew in a slow cooker is juicy and soft. A delicate and jelly-like structure arises from prolonged languor in the multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juice and does not require additional liquid.

Ingredients:

pork pulp - 2.2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Cooking:

meat cut large pieces, put in a bowl and simmer in "Baking" for 20 minutes.
Season and cook in the "Extinguishing" mode for 5 hours.

Homemade duck stew, recipe

It is not always possible to find meat in store-bought stew. It has everything (from fat to bones) except what we are looking for. Another thing - homemade. It is worth putting a little effort and time so that the whole family enjoys natural canned meat. And adding to traditional recipe a couple of spices or fresh vegetables, you will get an unusual, but very tasty delicacy.

Required Ingredients:

fresh duck - 1 pc.
onion - 1 pc.
carrots - 1 pc.
sugar - 1 tsp
sea salt - 2 tsp
cloves, bay leaf, cardamom, allspice - 1 pinch each

Cooking method:

Get it all necessary products, wash and sterilize jars and lids. It is better to take a container no more than 0.7 liters, so that one open portion is enough for 1-2 uses.

Remove the entire skin from the duck carcass, remove the bones, cut the meat into small pieces. Rinse them thoroughly with running water.
Put the meat mass in a deep bowl, salt, season with your favorite spices. Leave the pieces like this for 10-15 minutes.
Place chopped vegetables, bay leaf and peppercorns on the bottom of sterilized jars. Place duck meat on top.
Fill the jars with water, not reaching 2 cm to the top. Close the necks with two layers of foil. Place the blanks on a baking sheet and simmer in the oven at 170C for at least 2.5 hours.
If the liquid evaporates during cooking, add water to the jars and continue to simmer. Remove the finished preservation from the oven, roll up with clean lids.

Goat meat stew, original recipe

Goat meat is healthy dietary product. Despite specific smell, it is often used to prepare delicious meals. Goat meat is salted, smoked, dried, frozen and, of course, stewed for the winter. Goat meat stew - great way save the product and everything contained in it useful material. For its proper preparation, it is necessary to maintain the optimal temperature range for stewing: 120 - 140C.

Required Ingredients:

goat meat
vegetable oil
salt pepper
bay leaf and spices

Cooking method:

Wash the goat meat, separate from the bone and cut into large pieces.
Fry goat meat in vegetable oil at high temperature.
Put the meat with broth in sterilized jars, salt, pepper and sprinkle with seasonings on top to taste.
Put the jars on a baking sheet and simmer in the oven at 130C for at least 4 hours. Add broth as it boils away.
After the time has elapsed, remove the hot canned food, put it on a flat surface and roll it up with high-quality lids.

Homemade pike stew for the winter, recipe

Required Ingredients:

pike carcass - 1 pc
vegetable oil - 300 ml
salt, pepper, bay leaf

Cooking method:

Start by processing the fish: clean, remove fins, entrails and tail. Cut the carcass into small pieces, salt and pepper.
While the fish is soaked in seasonings, wash and sterilize the jars (0.5 l). Put a bay leaf and a few peppercorns at the bottom of a clean container. Lay the pieces of pike on top, lightly tamping them down.
Cover the filled jars with pieces of foil, place on a baking sheet and simmer at a temperature of 150C until boiling. After 40 minutes, turn the heat up to 110C and leave the canned food for another 3 hours.
Boil vegetable oil and pour 50 - 70 ml into each jar. Continue to cook the stew for another 50 minutes.
Then remove the containers from the oven, roll up with clean lids and turn over to cool completely.

Meat and canned fish, prepared for the winter - a lifesaver for every housewife. With such blanks in any situation, you can cook appetizing and fast food. Whether it is an unexpected arrival of guests or the arrival of relatives, you can always promptly set the table and please everyone present with a delicious delicacy.

Pork stew at home is an excellent basis for cooking other dishes. It can be used for rich soups, stewed with potatoes and other cereals, or just a snack with black bread. The correct method of canning will allow you to store the stew for a long time.

In order to cook pork stew, it is not at all necessary to own special technologies. Canned meat can be cooked at home, right in the pan. You can store this preparation at room temperature or in the refrigerator.

For stew you need 1 kg of pork. We cut the meat into small pieces, if there is fat, then you can leave it, so the stew will turn out more satisfying. Sprinkle the meat pieces with salt and pepper.
Now let's take three jars of 500 ml each, put two bay leaves and five black peppercorns in each. Banks can not be subjected to heat treatment, as in the process of preparation they themselves will be sterilized.
We mix the meat with two tablespoons of gelatin, but if you do not like stew with jelly, then you can not add the ingredient.
We lay out the pork in jars, leaving a little free space on top. Pour in water, stir to distribute the liquid between the meat pieces. Cover with lids and lower into a saucepan, pour water and put on fire. Stew the meat over low heat for 4 hours, do not forget to add water.
Salo (150 g) cut into small pieces and melt in a pan, cool and pour into a separate bowl.
After 4 hours, we take out the jars, pour the melted lard. If you do not plan to store preservation for a long time, you can do without it.
We twist the banks, turn them over for a few seconds, and then return them to their original position. At the top there should be a rim of lard, and at the bottom - meat juice. We wrap the jars of stew, after cooling we put it in storage.

A slow cooker will allow you to cook delicious homemade stew, but if the device also supports pressure cooker functions, the process will be not only easy, but also fast. Pork stew in a slow cooker in taste and aroma is no different from stew cooked in a different way.

Cooking method:

To prepare the stew, you will need 3 kg of pork, which we wash and dry well. The less water gets into the slow cooker, the tastier the braised pork will turn out.
We cut the meat into pieces, put it in a bowl, set the “Extinguishing” mode for 5 hours.
After the beep, add spices, bay leaf to the meat, mix and leave to languish in the "Heating" mode.
We prepare jars for conservation, if you are not going to store the stew for more than three months, then they can not be sterilized.
Arrange the stewed pork in jars, pour the broth, but not to the very neck, leave 2 cm. Roll up the lids and put in a warm place until completely cooled.

Perhaps each of us has already forgotten the real taste of stew, because what we see on store shelves is quite difficult to call meat. Therefore, stewed pork is better to cook at home. That's the only way to get quality product. And now we will tell you how to cook a hearty stew in the oven.

Ingredients:

1.5 kg pork shoulder;
1 kg of pork ham;
500 g pork flank:
three tablespoons of rock salt;
allspice;
peppercorns;
Bay leaf.

Cooking method:

Prepared pork (ham and shoulder) cut into large pieces, put in a deep container, sprinkle with salt, ground black pepper, mix and leave to marinate for an hour.
We take 6 jars of 500 ml, in each we put a bay leaf, allspice and five peas of black pepper.
We lay out the meat in jars, put a piece of fatty flank on top, close the lids, but not tightly.
Pour rock salt onto a baking sheet and set the jars so that they stand exactly on the salt and do not come into contact with the iron pan.
We send jars of meat to the oven on the lowest tier, turn on the temperature of 200 degrees. As soon as the juice appears, reduce the heat to 140 degrees and cook for 4 hours.
After the time has elapsed, we take out the jars, tightly twist them, wrap them in a blanket and leave to cool completely. We store the finished preservation in a dark place.

Homemade pork stew in an autoclave

The autoclave is a home installation thanks to which you can prepare a delicious dish in a short period of time. So the preparation of the stew will take no more than 2 hours and you do not have to lay out hot meat in jars.

Cooking method:

Prepare clean and dry half-liter jars for preservation.
In each, put a bay leaf, three peas of allspice and black pepper.
Mix the chopped large pieces of pork with salt and pepper, leave for 15 minutes.
Arrange the meat in jars and close them tightly with lids.
Now place the jars in the autoclave, and pour enough water so that they are completely in the water.
Close the lid, set the temperature to 130°C and the pressure to 2 bar. After 20 minutes, raise the temperature to 150°C and cook in home autoclave, the main thing is to ensure that the pressure does not exceed 4 bar.
A day later, homemade pork stew in the autoclave will be ready.

Cooking in a pressure cooker

Using a pressure cooker, you can cook delicious homemade stew. It turns out very tender preservation of pork with the addition of chicken pieces. Many housewives prefer to leave the pressure cooker with the pork cooking in it overnight in order to enjoy the delicious taste and unusual aroma of the cooked dish in the morning.

Ingredients:

2 kg of fresh pork;
1 kg of chicken thigh meat;
Bay leaf;
allspice;
salt.

Cooking method:

Cut pork and chicken meat into pieces, put in a bowl, sprinkle with salt, pepper and mix.
In sterilized jars of half a liter, put a bay leaf and a couple of peas of allspice.
We fill the jars with meat to the bottom edge of the neck and tightly close the lids.
We put it in a pressure cooker, pour water up to the neck, close it, install the valve and turn on the stove. As soon as the valve works, reduce the heat and simmer the meat for 2 hours.
After two hours, turn off the stove, but do not open the pressure cooker until it has completely cooled down. Homemade pork stew is ready.

Pork head stew at home

From the pig's head, you can cook fragrant and tasty homemade stew. To reduce the cooking time, ask the seller to cut the head into several parts.

Ingredients:

pork head weighing 8-10 kg;
two onions;
salt, spices.

Cooking method:

Pour the pieces of pork head with water and leave for 20 minutes. Then we remove the eye sockets and clean the skin with a scraper.
We put the pork in a deep saucepan, pour clean water, bring to a boil and drain the first broth. Then again pour clean water, add the peeled onions and cook the meat over low heat for 4 hours.
We disassemble the finished pork, remove the bones, skin and veins. We lay out in jars and pour the strained broth over the shoulders of the jar. We twist the lids and store in a dark place.

Winter pork harvest

Good meat with a layer of fat is suitable for harvesting pork for the winter. Wash the pork in cold salty water, then, depending on the size of the jar, cut into pieces.
Here you can use two methods of harvesting. So you can put in banks big piece meat, and smaller pieces on top. Or cut the pork into small pieces, for example, 3x3 cm in size. You don’t need to salt and pepper the meat, as we will prepare the brine.
To prepare the brine, you need a liter cold water and 15 g of salt. The salt in the water should be completely dissolved and only then pour the meat. Instead of saline solution you can use the broth, cooked from cartilage and bones. In cooled jars, the broth will turn into jelly, which will make the meat juicy and allow it to keep everything useful vitamins and nutrients.
The filled jars are tightly twisted and placed in a pot of water. The water heating temperature should not exceed 100 ° C, and the preparation of the stew will depend on the volume and material of the cans, from 2.5 to 4 hours.

By the way, homemade stew can be prepared from minced pork. This will turn out an exquisite delicacy that can simply be smeared on bread or used as a filling for pies.

The stew, no doubt, has lost its former strategic importance, which it had a couple of decades ago. However, for some categories of humanity, it remained important as before. These primarily include hunters, tourists, fishermen, that is, those who spend a long time in nature, in "wild" conditions. And if the traveler does not want to eat only porridge for several days, he will have to take stew with him.

Without a doubt, you can get by with a purchased one. But all sorts of trimmings, offal and low-grade meat are usually allowed into it. And the degree of its freshness is often in doubt. So if a person does not want to suffer with his stomach, he will have to learn how to cook stew at home in order to be completely confident in the products that he takes to places remote from civilization.

What kind of meat is suitable

In principle, any: beef, chicken, pork, rabbit or lamb. You can also mix several types. The main condition is that it must be fresh. Chilled, but by no means frozen. Fillet is bought - in large pieces or already chopped (for example, for goulash). You can roll a bird right with the bones, but for a rabbit, only pieces cut from the legs are suitable for stew. Please note that most types of meat (except pork) are quite lean, and stew necessarily requires fat, so you will have to buy extra lard. From pork, from which the most fatty pieces are taken, before cooking the stew at home, the fat is cut off before cooking.

Selection and preparation of dishes

The weakest "place" in the stew is its storage. Therefore, it is important to sterilize the containers in which it will be rolled up with high quality. This can be done in any way - by boiling followed by drying or calcining in the oven. It is necessary to sterilize not only jars, but also lids, so it is better to take the last metal ones (or those that roll up with a machine, or with a twist). So that they do not rust during storage, they are coated with grease on the outside. Heat-resistant plastic ones are also suitable, such that they are hermetically sealed - they are also boiled or calcined.

Sometimes milk bags are used to pack the stew, which are covered with foil from the inside. But this method involves a fairly quick use, since it is impossible to achieve special sterility from them, and you cannot close them hermetically. In some cases, the stew is put into small aluminum cans, but the complaints about them are the same. For long-term storage, still choose glass jars, since cooking stew at home, spending food, time, and then losing the result of labor is very disappointing.

The easiest way

The most common and simple recipe stews at home next. Fresh meat, salt, lard (in the ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and peppercorns are taken. If you have pork - fat is excluded. The meat is coarsely cut, salted, spices are added (if desired). Lavrushka and pepper are placed in sterile jars at the bottom, meat is placed on top, but you need to ensure that fatty slices are interspersed with lean ones. Salo (or pork fat) is melted, they are filled with containers. The baking sheet is generously sprinkled with coarse salt, the filled dishes are placed on it, and the sheet is placed in an unheated oven. After that, it warms up to 200 degrees, and the jars stand in it for about three hours, and then they are rolled up with sterile lids.

If you have beef stew, remember that such meat decreases in volume during cooking, so as it sags, you will have to report it from a jar specially allocated for this.

Based on quenching

The main ingredients and their quantity are the same. However, the chopped meat is not laid out in jars, but is placed in a salted form in a dry pan. Water is not added! The vessel is placed on the smallest fire for four hours (if there is a lot of meat, then for all six). Juice will stand out from the meat, in which it is stewed. In order not to stick to the bottom, it is necessary to periodically mix the contents of the container. After two or three hours, finely chopped half of the fat is introduced (it is required for beef, lamb, poultry or rabbit stew), which will slowly melt. At the very end, spices are added - at least laurel and peppercorns. Not a single recipe for stew at home includes onions and garlic - from them the meat quickly becomes unusable. When hot, the product is laid out in sterilized jars, the second half of the fat is melted, with which the cooled stew is poured. The containers are closed and cleaned in the cellar.

Chops in a jar

A very peculiar way of how to cook stew at home. For a kilo of meat, 50 g of fat, 6 bay leaves, 2 small spoons of salt and 1 black pepper are taken, this time ground. The meat is beaten off in large pieces on both sides, two-thirds of the laurel is placed on the bottom of the container where the workpiece will be stored, and salted and peppered “chops” are placed on it (as densely as possible). The vessel must be chosen high. The lard is finely cut and laid out on top, on it is the rest of the lavrushka. The jars are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. The necks of the dishes must be tightly wrapped in foil. After three hours, the containers are taken out, the foil is removed and replaced with tight lids. The most delicious according to this recipe is beef stew.

Cooking from pork

Note that most housewives prefer this particular meat. This is easily explained: homemade pork stew cooks faster, turns out to be softer and does not require additional fat. However, not everyone likes the fatty taste. We offer a way to disguise it, and make the meat more piquant. For 800 g of meat, take 100 g of sour prunes, a large onion, parsley, pepper and a little fat. Fry chopped medium-sized pork and chopped onion in lard - not much, only until a light blush. Then add a couple of tablespoons of water and put the prunes. Everything is stewed together for about ten minutes, after which it is laid out in jars and covered with spices.

Since the stew is packed hot, a spoon must be placed in glass containers in advance, otherwise they may burst. The resulting meat juice is evenly distributed, and the jars are placed open in the oven on a sheet covered with salt. First, the cabinet is heated to 110 degrees, and the stew is aged in it for 40 minutes. Then the temperature rises to 180, and the quenching lasts about 4 hours. The finished meat is hermetically sealed, and the jar is turned upside down until it cools. This preparation of stew is a little longer than the previously described process, but the taste of the final product is subtle and delicate.

Stew with broth

For her, meat with bones is taken - or bones are purchased separately. The meat is cut, sprinkled with salt and left for half an hour or an hour to let the juice flow. A broth with spices is boiled from the bones, filtered and set aside to cool. In sterile jars, meat is folded as tightly as possible, poured meat juice and broth. Then everything is as usual: the containers are placed on a baking sheet in a cold oven, the temperature rises to 110 - and we wait. If your chicken stew - it will languish for an hour, from beef, pork or lamb - all two. A sign of readiness may be boiling liquid in jars. The vessels are removed, closed, turned over to the lid for five minutes, and then to the bottom again. You can eat as soon as it cools down, but store it - only in the cold. But the broth becomes like jelly or jelly, so that their lovers get double pleasure.

Chicken stew with onions

Most often, the billet is rolled up from chicken in the same way as from other types of meat. However, there are more interesting way how to cook stew at home from poultry. For example, peel it from the skin, cut it into portions, grind the onion into a puree (if there is no blender, pass it through a meat grinder twice or grate it), grind the parsley with peppercorns in a coffee grinder. Chicken slices are well mixed with onion puree and spice powder and come across in half a liter clean jars(not all the way to the top). Quenching in the oven goes at a standard temperature, not under the lid. After about an hour, you need to cork the jars with sterile lids. This chicken stew is juicy and fragrant.

Happy multicooker owners

Those who managed to start such a useful unit at home often have no idea how to cook stew at home with it. And there is nothing complicated about it. The first rule is that the pieces should be approximately the same size. The second - before laying in a multicooker, they must be dried. Third, no water, no oil, no fat is added. The device turns on for 5 hours in the extinguishing mode. At the end of this period, salt, pepper and lava leaf are introduced. The contents of the bowl are mixed and laid out in sterilized jars. By the way, you can also prepare them with the help of a multicooker - a bowl for steam cooking is taken, jars are placed in it, the “steamer” mode is turned on - and after ten minutes the containers are sterile. Further actions are standard: roll up, turn over, put the cooled dishes in coolness.

The most correct way is in an autoclave

Its use guarantees very long (up to 10 years) storage. Those who often use stew must either buy or assemble their own apparatus. The product sterilized in it can fully retain its taste and freshness even when not stored in the cold, and even without hermetic sealing. Note that the stew in the autoclave at first is prepared by the usual method you like. For example, using an oven or a slow cooker. Differences begin after rolling. First of all, sealed cans do not cool in vivo, and for a day they are wrapped up or placed in heat. Then they are exposed in the autoclave on top of each other. The container is filled with water so that even the lids do not protrude from under it. Then the autoclave is closed and air is pumped up to a pressure of one and a half bars, after which it is placed on fire until the pressure rises to four. When the desired figure is reached, the fire is reduced, and the contents of the autoclave are sterilized for four hours.

After such processing, be sure that your stew will remain “like yesterday cooked” for many years.

Today we will tell you how to make stew at home. It should be noted that this method of processing meat is especially popular in rural areas. Indeed, after the slaughter of cattle in the summer, not all housewives have the opportunity to distribute a large amount of beef or pork across freezers. That is why in such cases, the usual preservation of the product comes to the rescue.

General information about the workpiece

Few people know how to make stew at home. After all, most people prefer to purchase a meat product in a frozen or chilled form. It should also be noted that in modern stores you can find not only fresh pork or beef, but also canned stew. Although, as practice shows, such a product does not always meet all safety and quality requirements. In this regard, we suggest that you cook the stew yourself at home.

Making a pork tenderloin

Where to begin? Pork stew at home is especially tasty and nutritious. That is why such meat is used for the preparation of such preparations most often. Due to the fat content of pork, dishes from it are very tasty and rich.

So, figuring out how to make stew at home, you should prepare ingredients such as:

pork shoulder - about 500 g;
white fat - about 300 g;
laurel - 1 leaf;
ground black pepper and salt - use to taste.

Product preparation

What to do next? Cooking stew at home requires a large number free time. After all, such a preparation is done about 3-3.5 hours. First you need to process the pork shoulder. It needs to be washed, cut off all unnecessary elements in the form of films and veins, and then chopped into pieces 3-5 centimeters in size. After that, the meat product must be placed in a large container, flavored ground pepper fragrant, salt and mix well with your hands. As for the fat, it should only be cut into small pieces and melted in a pan so that about 100 ml of liquid hot fat is obtained.

Forming and heat treatment of the product

How to make stew at home from pork shoulder? To do this, pre-sterilize a liter or 750 g jar with a lid. Next, you need to place a bay leaf on the bottom of the container and tightly lay out the chopped pieces of meat, flavored with spices. After that, the jar needs to be slightly covered with a sterilized lid and put in a cold oven. Having set the temperature at 250 degrees, you should wait until the meat in the container begins to boil. In the future, the temperature in the oven must be reduced to 150 degrees. Under such conditions, the stew must be cooked for 3 hours.

Conservation process

As you can see, cooking stew at home can take quite a lot of time. After the meat is thermally processed, melted hot lard should be poured into it, and then immediately rolled up using a special kitchen appliance. In this form, the stew must be left at room temperature until it has completely cooled. After that, it can be removed in the pantry, cellar, cellar or refrigerator.

How to use?

It is recommended to eat pork stew after 2-3 weeks after its direct seaming. During this time, the meat should be well saturated with spices, become more fragrant, soft and tender. Such home product you can easily take it with you on a hike, as well as cook goulash, soups and other meat dishes from it.

Cooking stew at home from chicken meat

Poultry stew is more dietary and tender than a similar pork product. That is why such blanks are especially popular with those who carefully monitor not only their weight, but also their health.

So, chicken stew at home requires the use of components such as:

chicken legs - about 1.2 kg;
chicken breast - about 0.7 kg;
table salt and any spices - use to taste;
peas of black pepper allspice - about 20 pcs.;
laurel - 2 leaves.

Meat processing

How to process it? To make chicken stew at home as tasty and tender as possible, only the fleshy parts of the carcass should be used for its preparation. For this, hams and breasts are ideal. They need to be washed well, and then cut off the entire skin and remove the bones. The remaining pulp must be chopped into medium pieces 3-5 centimeters in size.

After the described actions, the chicken should be put in a bowl, and then seasoned with salt and other favorite spices. After mixing the ingredients, they must be covered and left in the refrigerator for 35-45 minutes.

Formation process

While the chicken pieces are marinating in cold store, you should start preparing the cans. They need to be washed well and then sterilized together with the lids in any way. Next, at the bottom of each container, you need to place a bay leaf and lay out pieces of meat. Loosely closing the jars with lids, you should begin the process of extinguishing.

Heat treatment

In order for the chicken to cook well in jars, you should take a wide pan, put a small towel on its bottom and set the filled containers. After that, it is necessary to pour into the dishes plain water, not reaching the covers of 2-3 centimeters. Under such conditions, the workpiece should be cooked for 4-5 hours on a fairly low heat. If during the boiling process the volume of water will noticeably decrease, it must be added periodically.

Product seaming

After the specified time, the jars of chicken stew should be carefully removed from the pan and twisted or rolled up very tightly. After that, it is necessary to wait for the blanks to cool completely, and then put them in the cellar or pantry. It is advisable to store meat in this state for no longer than 6 months. You can use homemade poultry stew both cold and as hot second or first courses.

We cook stew at home from young beef

To make such a preparation, experienced chefs It is recommended to use only the freshest chilled meat. A steamed or frozen product is not suitable for this. If you neglect this advice, then most likely you will get a rather tough and not very tasty preparation.

So, independent production stew at home requires the use of the following components:

beef as young as possible (fresh and chilled) - about 1 kg;
white pork fat - about 200 g;
table salt - a dessert spoon;
laurel - 2 leaves;
peas black pepper - about 10-14 pcs.

Main product processing

Before making such a preparation, you must first prepare the meat product. Rinse fresh and young beef in slightly cool water, and then cut off all inedible elements in the form of various films, veins, etc. Further meat piece it is required to chop into not very large pieces (3-4 centimeters in size).

Simmering on the stove

After the chilled meat has been properly processed, it should be seasoned with salt and put in a saucepan with a thick bottom. Turning on a very low fire, the beef needs to be stewed closed for about 5-6 hours. In this case, water should be added only after the juice from the meat begins to evaporate under the influence of high temperatures.

After 2 or 3 hours, half the finely chopped lard should be added to lean beef. And exactly 60 minutes before turning off the stove, it is advisable to add a couple of leaves of fragrant laurel and allspice in the form of peas to the meat.

We form and preserve the stew

After the meat is well stewed on the stove (about 5-6 hours), it should be distributed hot in jars. In this case, containers with lids must be sterilized in advance by any known method. Next, you need to melt the second part of the lard in a pan or in a bowl, and then pour the hot fat into the same jars where the finished pieces of meat were previously placed. After this, the containers must be tightly rolled up and left to cool at room temperature.

Store home-cooked stew, preferably in a cellar or refrigerator. But if it is not possible to place a large number of filled jars there, then they can be kept at room temperature. But in this case, you will have to use pork, beef or chicken stew no later than 3-4 months.

Summing up

As you can see, making your own pork, poultry or beef stew is not so difficult. The main thing at the same time is to choose and process the meat ingredient correctly.

To make this preparation very tasty and fragrant, we suggest using the following tips.

Meat for cooking homemade stew is best purchased without fat. After all, in the future it is poured like that big amount melted lard.
To get a more aromatic stew, beef, pork or poultry should be additionally flavored with various spices and seasonings.
Before laying out meat product prepared jars are recommended to be sterilized over steam or in a microwave oven.
After seaming pork, beef or chicken stew it must be cooled, and only then placed in a cool room.
For cooking various dishes from homemade stew it does not need to be cooked additionally. The meat only needs to be reheated and seasoned. various sauces or add vegetables, cereals.

Cooking homemade beef stew

Homemade stew is a guarantee that natural meat was used in the preparation of canned food. So, such a dish will be both healthy and nutritious. At the same time, its big plus is that it does not require a large amount of products to cook beef stew on its own.

homemade beef stew recipe

Before you start cooking stew, you need to choose the right meat. After all, not every part of a cow carcass can be fully preserved. Best to choose loin. Alternatively, you can stop already on sliced blanks, such as azu or goulash. But it is not recommended to take veal: despite the fact that it is considered more dietary and tender, it is noticeably inferior to beef in taste.

Naturally, we are not talking about using frozen meat for cooking stew at all. Firstly, such meat may be old and dry. Secondly, frozen beef no longer has the desired taste.

Remember that in the process of cooking the meat is boiled down by 40%. Therefore, take it more than you need a ready-made stew. It is also necessary to prepare lard in advance, with which you will pour the finished stew so that it is better stored.

To make homemade stew you will need:

beef - 1 kg
pork fat - 200 g
bay leaf - 10 pcs.
spices
peppercorns to taste

Prepare the pork

Wash the meat, dry well and cut into large pieces. Salo cut into small cubes. Salt the meat, pepper and sprinkle with spices. Next, take a jar (it is best to use half-liter and liter). Put a few bay leaves on the bottom, then put the meat. Top the structure with lard and peppercorns, as well as the remaining bay leaves.

Remember that the jar must be sterile. Therefore, before you start laying food in it, be sure to sterilize the container. In addition, it is advisable to additionally grease the lid so that it does not oxidize.

Cover with foil so that if there is excess juice from the meat, it does not splash in all directions in the oven and does not smoke. After put the jar in a cold oven and turn it on to warm up to a temperature of 180 degrees. When you realize that the oven is well heated, reduce the temperature to 160 degrees and leave to simmer for 3 hours. Try not to open the door at this time so that the jar does not burst from the temperature difference. After the time has elapsed, turn off the oven, but do not open the door and do not remove the stew until it cools down. When you take it out of the oven, roll up the lid and store in cool place cellar type.

You can cook beef stew in another way. To do this, the meat is enough to cook. And it's not as hard to do as it seems.

To prepare this stew you will need:

beef - 2 kg
salt, pepper to taste
bay leaf - 2 pcs.
water - 2 tbsp.

Cut the beef meat into pieces and put it in a saucepan. Then add water and put the meat on the fire, let it boil. Then reduce the heat to a minimum and leave the meat to simmer. After 3-4 hours, salt and add spices. Leave to cook for a couple more hours. Try to open the saucepan less often. Turn off the stove and let the stew cool down. Then transfer to prepared jars and roll up.