How to cook stewed meat. How to cook stew at home

Hello, my name is Natalya, and I’m just a mother of a boy and a wife. Being a housewife is not an easy job, especially if there are only men in the house. They are hungry all the time.

Therefore, for preparing the second or third dinner, lunch or breakfast, I always have homemade stew. Today we will cook it in the oven, in an autoclave, in a slow cooker, and simply in a saucepan.

Homemade beef stew

The most traditional way to make homemade stew is in the oven. But there are other variations. For example, you can try making GOST stew from childhood in a slow cooker. It is also prepared in an autoclave or even just in a saucepan.

You should choose the freshest and youngest beef, but it’s better not veal. The most suitable part is the loin part, where there are no veins and bones. You cannot take beef that is weathered or has an extraneous amber.

Also, leave frozen beef on the store shelf: when defrosted, it may turn out to be stale and old, and it will lose its taste.

Before cooking, do not forget to rinse the beef well, then remove all existing bones with veins.

Homemade stew - recipe for cooking in jars

Perhaps the most common method of preparing stew at home is to use ordinary jars in which we preserve preparations for the winter.

It is very convenient if you don’t have an autoclave or multicooker at home, with which cooking stew is much easier and faster. Although…

Before cooking we take:

1000 g fresh and young beef;
0.2 kg of lard;
Bay leaves;
Any spices;
Salt - 15-20 g;
Peppercorns (black only).

The cooking procedure is as follows:

1. Cut the beef into medium-sized squares, add salt and set aside for a while;

2. Now we begin to sterilize the jars. The ones that suit us best are those with a volume of 0.5 liters;

3. Place a bay leaf and peppercorns on the bottoms of the container;

4. Place the beef on top so that there is some free space between the pieces;

5. Cut the lard into smaller pieces than beef;

6. Place it on pieces of beef, sprinkle with the remaining spices and bay leaves;

7. Cover the top of the container with foil, then with lids, but do not roll it up yet;

8. Place in the oven, when it is still cold, turn it on;

9. Preheat the oven to standard 200 degrees above zero;

10. When the beef warms up and begins to boil, reduce the temperature to 160 degrees;

11. While stewing, the oven must not be opened;

12. Simmer for three hours, after which we turn off the oven and wait until it and the jars cool down;

13. Take out the cooled container and roll it up.

You can immediately send the workpiece to the refrigerator or cellar.

There are alternative options for preparing stew in the oven:

So, you can’t add lard right away.
In this case, we put the meat without it, and in the meantime we cut the lard finely or even grind it in a meat grinder.
Place in a frying pan (the bottom should be thick) and heat the fat for about half an hour over low heat.
When the meat is finished stewing, we fill it with the resulting melted meat and only after that we roll up the jars and turn them over.

Recipe for beef stew in an autoclave:

A home autoclave is an excellent device for canning a wide variety of foods. It saves time and effort: nothing needs to be cooked for a long time, and nothing needs to be sterilized.

Preservation occurs at a temperature of 120 degrees - this is enough to kill all bacteria and preserve all useful substances with vitamins. Products here are heated under pressure that is higher than atmospheric pressure.

To prepare classic beef stew (GOST) in an autoclave, we will need:

The meat itself (preferably fatty) – 2000 g;
Bulb onions;
Carrot;
Salt;
Bay leaf;
Black pepper.

We take as many vegetables and spices as you like. There are no special restrictions.

The cooking procedure is as follows:

1. Cut the meat into pieces of the same size;

2. Cut the vegetables into fairly large pieces;

3. Wash the jars well, put a couple of peppercorns and three bay leaves in each;

4. Place meat and vegetables on them, but do not compact them; add salt on top;

5. Roll up the jars;

6. Pour water into the autoclave container and place the jars. The water should be above the lids;

7. Close the autoclave and start heating;

8. The pressure in it should reach 4 bar;

9. After this, wait one hour and turn off the heating.

You can also prepare stew in an autoclave according to another recipe.

Beef stew with lard, cooked in an autoclave

For it you need:

A kilogram of young beef;
0.2 kg of lard;
Peppercorns;
Bay leaf;
Garlic;
Paprika, nutmeg, coriander.

The stew is prepared like this:

1. Beef is cut into medium-sized cubes;

2. Lard – in small cubes;

3. Beef coated in spices;

4. Bay leaves, meat itself and lard are placed in perfectly clean jars, but not tightly;

5. On top - peppercorns, leftover leaves and spices;

6. The jars are twisted and placed in the autoclave;

7. Cook for 60 minutes, temperature – 115 degrees above zero.

You can also try cooking stew with broth in this unit.

Recipe for stew in an autoclave with broth:

Stew with broth in an autoclave

It requires:

0.6 kg beef;
0.5 kg pork;
300 ml of prepared broth;
One bay leaf;
1 carrot;
A pair of bulbs;
100 g lard;
5 g salt;
A clove (large) of garlic;
Pepper – 7 peas.

Preparation:

These products are enough for one liter jar of stew.

1. Pork and beef are washed and dried, cut into equal-sized cubes, and lard into thin layers.

2. Place two pieces of lard on the bottom of the jars, and add spices with it.

3. The broth is poured in, the meat is placed in layers: pork-beef.

4. The jars are rolled up and sterilized for an hour, the temperature is 115 degrees above zero.

Beef stew cooked in a slow cooker

Having modern appliances in the kitchen makes cooking much more enjoyable, easier and faster. One of these miracles of our time is the multicooker.

We will now look at the recipe for stew, which is prepared with this assistant.

For preparation you will need:

4 kilograms of beef;
5 g rosemary;
3 bay leaves;
20 black peppercorns;
Salt.

The cooking procedure is as follows:

1. Wash the beef, remove veins and films, dry it, cut it into equal pieces;

2. Place in a bowl, cover with a lid and turn on the simmer mode for 6 hours;

3. When there is one hour left until ready, open the lid and add spices and salt, mix everything, close again;

4. During this time you will have time to sterilize the jars;

5. When it’s finished stewing, just put it in jars and roll it up.

Beef stew can be cooked in a slow cooker with mushrooms and even directly in jars. But before placing them in the bowl, they need to be sterilized and rolled up.
We put the meat in the jars not very tightly, pour water into the bowl: it should cover both the jars themselves and the lids.

How to cook homemade stew in a saucepan?

Watch the video recipe taken from the YouTube portal, in which the author offers an interesting option for preparing stew in a regular pan.

You will need:

5 kg of young beef with a minimum of bones and veins;
2000 g lard;
Allspice, salt, bay leaf.

Cut the lard and meat into squares of approximately the same size. Place them in a large saucepan together and turn the heat to low.
Add pepper and bay leaves.
Cook for about 7 hours with the lid closed, stirring constantly.
We sterilize the jars, remove the pan, lay out the meat, and roll it up. As you can see, there is nothing complicated.

Homemade beef head stew recipe

Ingredients:

Beef head (weight at least 5-6 kg, preferably without cheeks and tongue);
Onions - a couple of heads;
Garlic – 4 cloves;
Salt – 3 tbsp;
Ground black pepper – teaspoon;
Pepper - a dozen peas;
The water is clean.

Preparation:

1. Chop the beef head into 4 parts. If you can't, let the seller do it;

2. Wash and fill with warm water. Soak, after 30 minutes rinse the skin with water again;

3. Cut out the eyes from the head;

4. Cut into arbitrary pieces so that the beef fits easily into the pan;

5. Pour water here in such an amount that all the meat is covered;

6. Bring everything to a boil over medium heat;

7. Drain 10 minutes after everything boils;

8. Peel the onions, rinse thoroughly, add to the beef;

9. Fill the pan with water again. Now cook for 4 hours. When there is one hour left, take out the cooked onions, add salt, and add all the spices;

10. At the same time, we sterilize our jars;

11. Remove the head from the pan, let it cool, remove the bones, leave only the meat;

12. Place it in a bowl, add garlic (finely chopped) and peppercorns. At the same time, strain the remaining broth;

13. Mix the meat and put it in ready-made jars, pour the broth on top, and roll everything up.

Homemade stew turns out to be of better quality than store-bought stew. The secret is that we have the opportunity to choose the beef for it ourselves. You can also choose the cooking method according to your wishes and capabilities.

That's all for today. Until next time. Leave comments and come back again. Bye!

Homemade stew It's not just tasty, it's very tasty. It helps us out not only in the winter when it’s freezing outside and you don’t really want to go to the store in the cold. But even in the summer, when camping, at the dacha, or fishing, it is convenient to take a jar of stew on a long trip and have a ready-made tasty and satisfying meal on the road. You can add it to pasta or cook soup. You can also make a delicious meat pie based on stew. In general, stew is a universal product.

Homemade chicken stew recipe

And the very first recipe will not just be made from chicken meat. Chicken is the most affordable meat today and also not expensive. This type of stew is very popular among summer residents because during the season you can raise chickens at the dacha and prepare stew from them, thereby preserving the meat for the winter.

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

Place the chicken pieces into jars, cover with lids, and place in the oven for 4 hours. The most optimal temperature for cooking is 145 degrees. But even if it is 150 it is not critical. I immediately warn you that during the cooking process the meat may shrink, so it is worth putting a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink especially.

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

Homemade pork stew

If in the recipe for making chicken stew, the bones could not be separated from the meat. But with pork this trick won’t work here and the bones will be thicker and their structure will be different.

So we separate the meat from the bones and then rinse the meat well in water.

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

If the meat is not fatty, you should add a little pure lard. For 1 kg of meat, 200 grams of lard is enough. It is better to cut the lard into pieces several times smaller than the meat. This way it will dissolve faster and saturate the meat with fat and your stew will turn out juicy.

And so, first of all, we sterilize the jars. Place dry and clean jars in the microwave or oven for 3-4 minutes. Afterwards, carefully take out and place the seasonings in equal quantities into the jars. Of course, despite the fact that the banks are all the same. It is advisable to take small jars, about half a liter, this is the best option for containers for stew.

Place bay leaf, pepper, and onion at the bottom of the jar. Then we lay out the meat and lard. But we don’t leave too much space for the liquid that will be released and in which the meat will be stewed.

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

Recipe for homemade stew in a cauldron

There is a second option for preparing stew. In this option, all the meat can be stewed in a cauldron or in a duck pot.

Place the meat in a cauldron or duck pot and add the necessary seasonings.
Pour a small amount of water and leave to simmer on low heat after the water boils.
Simmer the meat for 5 hours. During the process, make sure that there is liquid remaining in the cauldron.
After five hours, place the meat in sterilized jars.
Cover 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 them out and screw on the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck pot.

Homemade beef stew

As mentioned earlier, stew can be prepared from almost any meat. Now the time has come to learn how to cook beef stew.

In order for the beef stew to turn out juicy and tasty, you should add lard to it, which will provide the meat with a special taste and add juiciness to the dry beef. For 1 kg of meat, 200 grams of lard will be enough. But before that, you should remove the hard skin from the lard.

And so the meat is cut into pieces such that they fit into the neck of the jar. Before laying out the meat should be washed thoroughly.
Place bay leaves, peppers, onions, and allspice into half-liter jars.
Lay out the meat and leave room for lard.
Spread the top layer of lard and cover the jars with foil.
Of course, we only take sterilized jars.
Before placing the jars on the baking sheet, a little trick.
It is better to cover the baking sheet with foil, since during cooking fat may spill out of the jars and will certainly 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 turn off the heat completely and wait for the oven to cool 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 should first prepare the brine. For 5-6 liters of water, 800 grams of bay leaf salt, onion pepper.

Mix everything and send it to the fire.
While the brine is boiling, place the meat into the boiling brine.
Boil for 20-30 minutes.
As soon as the meat is ready, put it in jars and fill it with brine.
What you get is not quite a stew, but the recipe is very suitable; in fact, the meat is ready and can be consumed.
With one caveat, remember that it is very salty. And if you prepare soup using this meat, be careful with salt.

Homemade duck stew in a slow cooker

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

Trim the carcass and cut it into small pieces so that they can easily fit into the neck of the jar.

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

Pour a little more water into the multicooker bowl so that the meat does not burn immediately after turning on the device. Set the multicooker to stewing mode for 3 hours.

The water boils away, and the meat continues to stew in its own juices. After 3 hours, put the stew into jars and screw on the lids.

Stew at home - pork recipe

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

Wash the meat and cut into pieces 3–5 cm in size.
Cut the lard into cubes 1–1.5 cm in size.
Place the meat and lard in a wide saucepan and place it over low heat. You need to let the fat melt out of the lard.
Stirring, simmer the meat (make sure it doesn't burn).
Add allspice and bay leaf. You need to salt the stew later to taste.
The stew should be cooked like jellied meat - 6-7 hours over low heat. The pan must be covered with a lid. The meat needs to be stirred periodically.
The meat is considered ready when it is easily separated into fibers. The fat should be light and transparent.
The final stage of preparation is putting the stew into sterile jars and rolling up their 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?

Wash the meat for the stew, cut off the skin and excess fat. Remove large bones and cut into medium-sized pieces. Salt, season with spices and place them in a pan.
Mix everything so that the spices and salt are distributed evenly. Then put the pan with the stew in the refrigerator for 30–40 minutes.
We take sterilized jars (in this recipe there are two 700 g each), put 10 peppercorns and 2 bay leaves in each.
We take the stew out of the refrigerator and put it into jars. Then cover the jars with lids and twist them slightly to secure.
Take a pan and place a towel on the bottom. We put banks on it.
Pour water into the pan (the level is up to the hangers of the cans), cover it with a lid and place on high heat.
As soon as the water boils, turn the heat to low and cook the stew for 4.5 hours. After this, we take out the cans of stew and roll them up well.

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

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

Stew at home - recipe with lard

To prepare this recipe you will need:

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

How to cook stew at home?

For convenience, the meat, cut into small pieces, must be placed in a dry pan (this is a prerequisite, since fresh meat contains a sufficient amount of moisture necessary for cooking), salt and put on very low heat.
If you use a large amount of meat to prepare a stew, you can not put everything into the pan at once, but add it as the volume decreases. Just don’t delay adding meat for longer than 1 – 1.5 hours. It takes from 4 to 6 hours to prepare the stew. Of course, you will have to be patient, since during this time you will have to remember to stir it.
After 2-3 hours, finely chopped lard is added to the meat for stewing (it is necessary to use half of the total prepared lard). And only at the end of cooking is a bay leaf added to the stew.
A distinctive feature of preparing stew at home is that when preparing it, it is impossible to add onions 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 placed in a dry container, you can use glass jars.
Now it's time to use the remaining lard for stewing. It must be melted and poured into the container, pouring it over the cooled meat. This also allows you to increase the shelf life of the stew.

To use stewed meat in cooking, it must be added shortly, about five minutes before the end of cooking the main dish. This is explained by the fact that the stew is a finished product. Using stewed meat will reduce the cooking time and, importantly, simplify the cooking itself. Another important quality of stewed meat is that it has a long shelf life, while retaining all its nutritional value. To prepare stew, you can use various meats - 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 (fillet). Already chopped meat - azu or goulash - is also suitable.
Since beef does not contain the required amount of fat, in order to prepare stew from it, you need to use another fat, for example, lard. When preparing pork stew, you can use trimmed fat from the meat, that is, at the end of cooking, you need to melt the lard and pour it over the stew.
When cooking stew, beef tends to boil down by about 40%. That is, to prepare stew, you need to buy more fresh meat 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 camping for 10 days, it is necessary to purchase 10-14 kg of fresh boneless meat and 2-3 kg of lard.
Now let's talk about packaging stew at home. In addition to glass jars, many people use foil milk cartons 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, you need to pour boiling water over the container and dry it.

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 preparing dishes from fresh meat is impossible due to lack of time, or you just want to whip up a meat snack, or for some other reason. The valuable quality of stewed meat is that it can be stored for more than one year, maintaining its nutritional value. Moreover, homemade stew does not come as a shock when you start using it in cooking. The same cannot be said about the stew sold in stores. You will never be able to say with certainty whether fresh meat was used in cooking, or whether it was meat at all?!

Beef stew recipe

To prepare 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;
containers for packaging.

How to cook beef stew?

To prepare beef stew, place the meat cut into small pieces in a dry pan, do not forget to add salt and place on very low heat. Since fresh meat contains the necessary amount of moisture, which will be displaced from it during stewing. If there is a large amount of beef, it can be laid out in parts, that is, added to the pan as the volume decreases. The entire process of laying out the meat should last a maximum of 1-1.5 hours.
For 4-6 hours we will have to monitor the process of preparing beef stew. After about 2-3 hours, you need to cut ½ of the prepared lard 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 leaves to the beef stew.
It is not recommended to add beef or onions to the stew due to the short shelf life.
The readiness of beef stew is determined by taste. While the stew has not cooled down, you need to put it in containers (you can use glass jars). And the last step in preparing the stew is to melt the remaining ½ of the lard and pour it over the cooled stew laid out in jars. This also allows you to preserve the stew for a long time.

Useful tips on how to cook beef stew

It is preferable to take fresh beef in large pieces (fillet). But already chopped meat - azu or goulash - can also be suitable. Frozen meat is not recommended.
Since beef is considered a lean meat, that is, it does not have the necessary amount of fat to prepare stew, therefore, when preparing beef stew, it is advisable to use lard. If you are making pork stew, then the fat is first trimmed from the pork, and at the end of cooking it is melted and poured into jars for the stew.
The boiling rate of beef meat for stew is approximately 40%. This means that we need to purchase more fresh meat than we expect to receive stewed meat. 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, you need to purchase 10-14 kg of fresh beef meat and not forget 2-3 kg of lard.
As a container 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, you need to wash it in advance, pour it over with boiling water and dry it.

Homemade minced pork stew

Stewed pork can turn into an exquisite delicacy if it is prepared from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baked goods. For piquancy, the minced meat can be varied with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

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

Preparation:

Grind the ham and bacon in a meat grinder.
Beat the eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars and place the minced meat in them.
Stewed minced pork at home is prepared in a steam bath for 2 hours.

Homemade pork head stew

Pork head stew is an affordable option for delicious preserved meat. It is very profitable to purchase such a part of the carcass. There is a lot of meat, its taste is no worse than expensive varieties, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, placed in jars and sterilized.

Ingredients:

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

Preparation:

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

Stewed pork in a slow cooker

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

Ingredients:

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

Preparation:

Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
Season and cook on the “Stew” mode for 5 hours.

Homemade duck stew, recipe

It is not always possible to find meat in a store-bought stew. Everything is there (from fat to bones) except what we are looking for. Another thing is home preparation. It takes a little effort and time so that the whole family can enjoy natural preserved meat. And adding a couple of spices or fresh vegetables to the traditional recipe, you will get an unusual, but very tasty delicacy.

Required ingredients:

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

Cooking method:

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

Remove all the skin from the duck carcass, remove the bones, and cut the meat into small pieces. Rinse them thoroughly with running water.
Place the meat mass in a deep bowl, add salt and season with your favorite spices. Leave the pieces like this for 10-15 minutes.
Place chopped vegetables, bay leaves and peppercorns at the bottom of sterilized jars. Place duck meat on top.
Fill the jars with water, not reaching 2 cm from the top. Cover the necks with two layers of foil. Place the pieces 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 preserves from the oven and roll up with clean lids.

Goat stew, original recipe

Goat meat is a healthy dietary product. Despite the specific smell, it is often used to prepare delicious dishes. Goat meat is salted, smoked, dried, frozen and, of course, stewed for the winter. Stewed goat meat is an excellent way to preserve the product and all the beneficial substances it contains. To prepare it correctly, 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 the goat meat in vegetable oil at high temperature.
Place the meat and broth in sterilized jars, add salt and pepper to taste, and sprinkle with seasonings.
Place the jars on a baking sheet and simmer in the oven at 130C for at least 4 hours. Add broth as it boils.
After the time has passed, take out the hot canned food, place 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 piece
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 soaking in seasonings, wash and sterilize jars (0.5 l). Place a bay leaf and a few peppercorns on the bottom of a clean container. Place pieces of pike on top, lightly compacting them.
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 down to 110C and leave the canned food for another 3 hours.
Boil vegetable oil and pour 50 - 70 ml into each jar. Continue cooking the stew for another 50 minutes.
Then remove the containers from the oven, roll up with clean lids and turn over until completely cool.

Canned meat and fish prepared for the winter are a lifesaver for every housewife. With such preparations, you can prepare delicious and quick dishes in any situation. Whether it’s an unexpected arrival of guests or the arrival of relatives, you can always quickly set the table and please everyone present with a delicious delicacy.

Homemade pork stew is an excellent base for many dishes. It is used in preparing rich soups, added to cereals and potatoes, or simply eaten with bread. The popular method of canning ensures long-term storage of meat, its taste and aromas, which makes the product extremely popular.

How to cook stewed pork?

Pork stew is a canned stewed meat sold everywhere. Considering the dubious origin of store-bought preparations, it is better to cook the stew yourself. The technology is very simple: pieces of pork are stewed with lard for four hours, after which they are placed in clean jars, sterilized and covered with lids.

Ingredients:

pork - 3 kg;
lard - 500 g;
salt - 15 g;
bay leaf - 2 pcs.

Preparation

Cut the meat into small pieces.
Grind the lard and melt it.
Add pork and spices to the lard.
Simmer for 4 hours.
Place into sterile jars.
Line the bottom of a pot of water with a towel and place the jars.
Stewed pork at home is sterilized for 20 minutes.

Homemade pork stew - recipe in a saucepan

Stewed pork at home is prepared in various ways. One of the most popular is in a saucepan. The pork is placed in jars and stewed in a saucepan with water for 5 hours. This heat treatment keeps the meat juicy, aromatic and eliminates the need for transferring, since it was initially placed in the right container.

Ingredients:

pork - 2 kg;
lard - 100 g;
salt - 25 g;
black peppercorns - 7 pcs.;
bay leaf - 4 pcs.

Preparation

Cut the pork pulp and lard into cubes.
Add salt and stir.
Place laurel, pepper and meat on the bottom of a sterile container.
Cover the jars with lids and place in a saucepan with water.
Stewed pork at home is cooked for 5 hours.

Stewed pork in an autoclave

Pork stew in an autoclave is of impeccable quality. In this unit, products are sterilized and prepared at the same time, which allows you to obtain a high-quality product. Owners of an autoclave only need to load rolled up cans of meat into the unit, add water and, having set the temperature and pressure, hold the product for 40 minutes.

Ingredients:

pork - 2 kg;
lard - 100 g;
salt - 25 g;
clove of garlic - 8 pcs.;
bay leaf - 4 pcs.

Preparation

Chop the pork and lard.
Place lard, meat, garlic and bay into clean jars.
Salt and roll up.
Place the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
Raise the temperature to 110 degrees.
Homemade pork stew in an autoclave takes 40 minutes to cook.

Pork stew at home in the oven

Stewed pork in the oven is one of the simplest and most accessible recipes. The advantage of this is that in the oven the meat is cooked in its own juices, retains its juiciness and is not subject to burning. Thanks to stewing in the oven in jars, the possibility of violating their sterility is eliminated, and the shelf life of the preparations increases.

Ingredients:

pork - 5 kg;
lard - 1 kg;
salt - 35 g;
bay leaf - 7 pcs.;
marjoram - 10 g.

Preparation

Coarsely chop the meat and season.
Place laurel and meat at the bottom of a sterile jar.
Melt the lard and fill the contents of the jars with fat.
Place the jars in a cold oven on a baking sheet sprinkled with salt.
Preheat the oven to 200 degrees.
Home-baked pork stew takes 3 hours to prepare.

Stewed pork in a slow cooker

Ingredients:

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

Preparation

Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
Season and cook on the “Stew” mode for 5 hours.

Stewed pork in a pressure cooker - recipe

A recipe for stewed pork at home using a pressure cooker will turn into a pleasant chore. If you have fresh pork, your modern assistant will prepare the dish in just an hour. All you need is to cut the pieces of meat evenly, season them with salt and spices and, placing the pressure cooker in a saucepan, select the time and the “Jellied” program.

Ingredients:

pork - 2.5 kg;
salt - 35 g;
bay leaf - 4 pcs.;
clove of garlic - 6 pcs.

Preparation

Slice the meat, season and place in the pressure cooker.
Close the lid.
Stewed pork is cooked in a pressure cooker for an hour in the “Jellied” mode.

Stewed pork knuckle - recipe

Stewed pork knuckle is one of the most exquisite and sought-after types of preparations. Not only the taste, but also the nutritional properties of meat are attractive. During heat treatment, the knuckle releases juices rich in natural collagen, which, when frozen, turn into real jellied meat.

Ingredients:

pork knuckle - 850 g;
clove of garlic - 9 pcs.;
bay leaf - 2 pcs.;
salt - 40 g;
allspice peas - 5 pcs.

Preparation

Chop the shank flesh and add salt.
Place in layers in a jar, alternating with garlic and pepper. Cover with laurel on top.
Place the jars in a cold oven.
Bake for 2 hours at 150 degrees.
Keep in the switched off oven for another 30 minutes.

Homemade minced pork stew

Ingredients:

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

Preparation

Grind the ham and bacon in a meat grinder.
Beat the eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars and place the minced meat in them.
Stewed minced pork at home is prepared in a steam bath for 2 hours.

Homemade pork head stew

Ingredients:

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

Preparation

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

Stew is rightfully considered a universal dish. You can take it with you on a hike or eat it in combination with side dishes. Salads are often prepared using canned meat. Of course, you can go to the store and buy the product you like, but many housewives prefer to cook the stew themselves. This is not surprising, since the end result is a completely natural composition from your favorite meat. Like any other business, cooking stew includes important aspects. Let's look at them in order.

Features of cooking stew

Absolutely any meat is suitable for homemade stew. It could be chicken, lamb, rabbit, pork or even beaver and lamb.
The cooking time directly depends on the type of meat chosen. For example, pork stew simmers longer than a product based on chicken or rabbit.
Experienced housewives, through trial and error, developed their own technologies for preparing stew using an oven or multicooker.
The main advantage of stew is the availability of components and available materials. To carry out the procedure, you will need meat pulp, sterilized small jars (0.4-1 l.), and a saucepan.
If you prefer to eat pork, lamb, or beef stew, it is important to choose the right meat for preparing the product. Fresh fillets are considered the best option.
You can use the cuttings on which everyone’s favorite goulash or azu is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking, this layer must be cut off.
Rabbit stew is made from drumsticks, chicken stew is made from thighs. It is important to remember that stew is made only from chilled meat. Frozen raw materials cannot be used.
As mentioned earlier, the stew is rolled into jars. The dishes must first be sterilized in a convenient way (water bath, oven). The same applies to lids; they can be tin or plastic.
The stew is stored in a cool place without dampness, especially if it is covered with tin lids. If you follow the storage conditions and also roll the finished canned food into a sterile container, the stew will last for about 3 years.
If lean meat is used to prepare the stew, the composition can be “diluted” with rendered lard in moderate quantities. This move will increase the shelf life and saturate the dish.
Veal is not suitable for stew, since it is significantly inferior to beef in taste. Choose a large piece, which you will later cut yourself.
If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the volume and quantity of additional ingredients.
Stew comes from the concept of “stewing”. For this procedure, thick-walled and thick-bottomed dishes with high sides are used. A cauldron is considered an ideal option.
If the stew is sealed in containers with tin lids, grease the latter with melted lard. This move will prevent the formation of rust and increase the shelf life.
During the cooking process, it is important to ensure that pieces of meat do not float to the surface. Stewing should be done in its own juice, the product will be more saturated.

meat (pulp) - 3.5 kg.
onions - 4 pcs.
bay leaf - 12 pcs.
salt - 40 gr.
ground pepper (black) - 7 gr.

Pass the onion through a meat grinder or chop it in a blender, mix with ground pepper and salt. Dip the pork pulp in water, dry it, and chop into medium-sized cubes.
Mix the mixture, transfer to a food container and seal. Refrigerate for 30 minutes. If desired, you can add your favorite seasonings.
When marinating meat, sterilize containers and lids. Distribute the bay leaf among the containers and add the pork. Boil filtered water and pour into jars not to the brim.
Prepare a thick-bottomed pan. Line the bottom with a towel or place a wooden board. Place containers with stewed meat and cover with lids.
Fill the pan with water, place over medium heat and bring until the first bubbles appear. When this happens, reduce the power to minimum and simmer for 4 hours.
During the entire cooking stage, monitor the presence of water in the pan and add it if necessary. When the composition is ready, tighten the jars and turn them upside down.
Wrap the container with the composition in a warm towel, leave at room temperature until completely cooled (about 12 hours). After this, move the stew to a cool place.

Pork head stew

pork head - 1 pc.
salt - 45 gr.
ground black pepper - to taste
peppercorns - 5 pcs.
laurel - 7 pcs.

Wash the meat, dry it and cut off the fatty layers (cheek). Remove bones and cartilage, rinse again. Chop the meat into cubes (size approximately 4*4 cm).
Select a pan with thick walls and bottom and place the meat inside. Add water until the liquid covers the pork completely.
When the mixture boils, reduce the power to minimum and simmer for 3.5 hours. About 45 minutes before final cooking, add bay leaf, peppercorns, ground pepper, and salt.
Sterilize the jars in a convenient way and wipe dry. Place the finished stew into warm containers. Prepare a wide saucepan and line the bottom of the dish with a thick towel.
Place the containers with meat inside, fill with water up to the beginning of the neck (up to the shoulders). Bring until bubbles appear, reduce heat, and simmer for another half hour.
When the specified period has expired, remove the jars and immediately seal them with sterile lids. Turn the container over, make sure there are no leaks, and cool.

meat - 2.5 kg.
thyme branches - 2 pcs.
drinking water - 100 ml.
laurel - 5 pcs.
ground black pepper - to taste
salt - to taste

Rinse the beef under the tap, dry with towels, and cut into large pieces. Prepare a bowl with a thick bottom and walls. A roasting pan is considered an ideal option; it produces meat that is aromatic and rich in flavor.
Place the chopped pieces of beef in a stewing container, add water and stir. Cover with a lid, leave a small hole (about 1 cm). Place the roasting pan on low heat and simmer for 2.5 hours.
It is important to stir periodically and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon at a time. After the specified period, add salt, pepper, and thyme branches.
Mix the mixture, cover with a lid and place a towel on top. Let it brew for 8 hours at room temperature. During this time, you need to sterilize the lids with jars in order to prepare them for laying out canned food.
Place a bay leaf on the bottom of the container, package the stew and seal. Send to a cool place away from light and moisture.
To enhance the taste of beef stew, you can add onions and carrots. To carry out the procedure correctly, peeled vegetables are placed with the meat and removed into containers before packaging.

Rabbit stew

rabbit (leg meat) - 1.8 kg.
salt - to taste
spices - at your discretion
pork lard - 300 gr.

Dry the rabbit carcass, cut it up, cut off the flesh. Wash the meat and dry with paper towels. Chop into pieces (about 3 cm in size).
Sprinkle the meat with salt, mix well, transfer to a food container and close. Leave for 6 hours to marinate.
During the specified period, the salt will suck out excess liquid from the rabbit, squeeze it out. Fry the pieces in a dry frying pan with lard.
Sprinkle the already thermally treated rabbit meat with seasonings, knead and distribute into clean jars. Add garlic pieces and peppercorns if desired.
Pour the pork lard left over from frying over the seasoned meat. Roll up with sterilized lids. Wrap the stew in a dark bag that does not allow light to pass through.

Beaver stew

beaver - 1 carcass
peppercorns - 8 pcs.
laurel leaf - 8 pcs.
ground black pepper - 10 gr.
salt - to taste

Rinse the beaver meat under running water, dry and separate the bones. Discard the skin, cut off the fat layer and film. Chop the raw material into medium-sized pieces, rinse and dry again.
Prepare a large bowl, place the meat in it, and fill it with drinking water. The liquid should cover the cubes completely. Let the mixture sit for about 12 hours. During this period, blood will leak out of the carcass, so the water needs to be changed regularly.
When the allotted time has elapsed, remove the carcass and squeeze it out. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container in which the stew will be rolled. The same applies to lids.
Place peppercorns and bay leaves at the bottom of each jar and fill the container with pieces of beaver meat. Step back 3 cm from the neck. Take a wide pan and place a towel on the bottom.
Place the cans of meat inside, fill the pan with hot water, backing 2 cm from the edge. Cover the container with the beaver with lids, leaving a small hole.
Place on the stove, wait until it boils, then cook on low for another 6.5-7 hours. During the cooking process, the water will begin to boil away, so it needs to be topped up.
When the stew is ready, turn off the burner and remove the jars. Roll them up, turn them upside down, and wrap them in a warm cloth. Leave to cool for 12 hours, then refrigerate.
Beaver stew is considered a delicacy, so it is difficult to purchase in a regular supermarket. If you present an exquisite dish to the table, it will satisfy the needs of even the most sophisticated gourmet.

chicken fillet - 2.3 kg.
salt - 30 gr.
marjoram - on the tip of a knife
bay leaf - 6 pcs.
peppercorns - 10 pcs.
ground black pepper - 5 gr.

From the listed volume of components you will get about 2 kg. finished stew. Prepare the jars, treat them with soda and sterilize.
Wash the chicken fillet and pat dry with a paper towel. Trim off the fat layer, but don’t throw it away, it will come in handy later.
Chop the meat into squares, rub with mixed spices and salt. Place laurel and peppercorns on the bottom of the container. Fill the container with chicken, cover the neck with polyethylene (cling film).
Make holes in the polyethylene to allow air to enter the cavity and prevent moisture from accumulating. Place the containers in the roasting pan and then directly into the oven. Don't forget to remove the film.
Do not place the container in a heated oven, otherwise the glass will burst. Set the temperature to about 200 degrees, simmer for 3 hours.
About 20 minutes before cooking, take the chicken fat that you trimmed from the sirloin. Heat it in a frying pan, remove the cracklings, add salt and leave to simmer on the fire.
Using an oven mitt, remove the cans of stew and add rendered chicken fat on top of the mixture. This move will increase the shelf life; all you have to do is roll up the container and cool.
Do not rush to move the jars to a cold place for long-term storage. After sealing, wrap the container in a towel and leave it in the kitchen for 12 hours. Before sending to the cellar, make sure there are no leaks.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We have described in detail the process of stewing chicken, pork, beef, rabbit and beaver meat. The latter option is considered an exquisite delicacy. Choose the recipe you like, follow the instructions, enjoy the fruits of your own labor.

Video: pork stew recipe

COOKING HOMEMADE STEW
Nowadays, when you can buy everything in the store, not many people decide to cook stew at home: you need to put in a lot of effort and time, and a one-time purchase of meat will not be cheap. However, the opinion that cooking stew is hard work that does not pay off either financially or morally is wrong.

Firstly, as with any other canned food that you prepare yourself in the summer, in the case of stew you know exactly what is included in its composition (and this is only high-quality meat, salt, spices and a little water, and no GMOs, soy, meat waste, etc.). And if you buy food in the village from the owners, then you are confident in the quality of the meat itself, which very few residents of megacities can boast of.

Secondly, cooking stew at home is no more expensive than store-bought, but you eat it with pleasure, without fear for your health and the health of your household.

Thirdly, the preparation of stew occurs, as a rule, in winter, when there is not much other work to do, all the preservation is already in the cellar.

What kind of meat should I buy? For beef stew, fresh beef 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 also highly undesirable to buy frozen meat.

To store the stew, 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. 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.

Stew can be prepared from fresh pork, beef, lamb, rabbit and poultry.

During the cooking process, the beef is boiled down by about 40%. This means that you need to buy more fresh meat than you need stewed meat.

The experience of women of more than one generation is not to do any conservation on critical days.

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. To prevent the lids from rusting, it is advisable to lubricate them on top with any fat.

The container must be sterile - it must be boiled (or at least doused with boiling water) and dried. For heat treatment, it is preferable to use the oven.

The stew should be stored in a cool cellar or other similar place. With normal preparation, homemade stew can be stored for five years.

A LA STEW.

Beef 900 g, bay leaf 6 pcs., salt 2-2.5 tsp, ground black pepper 1 tsp, lard 50 g.

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). 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 (in case of an accident). 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.

ROASTED BEEF

Fried beef can be cooked in its natural form and with vegetables. For this purpose, sirloin meat, thick and thin edge (the same as for a chop), are best suited. The meat must first be stewed, then fried a little in the oven, cut into small pieces, put in 0.5 liter jars, pour boiling tomato sauce and add spices, sautéed onions and carrots. Sterilize for an hour, roll up the lids, and wrap until completely cool.

POLISH STEWED BEEF

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.

HOMEMADE STEW

Cut the beef or pork into small pieces and simmer in a pressure cooker in a small amount of water. Don't forget to add salt, pepper at your discretion, and bay leaf. The meat must be simmered for 1.5-2 hours. When the hot meat is ready, place it tightly in clean glass jars, close with canning lids and pasteurize: pasteurize a half-liter jar for 30-40 minutes. After that, the jars of hot stew are placed in a pan of warm water to cool.

HOMEMADE STEW

Cut the cooked meat (beef, pork, lamb) into large pieces, trying to make them the same size and add salt to taste. Place 1 bay leaf and 10 black peppercorns on the bottom of each jar. Fill the jar with prepared meat, evenly distributing the fatty and lean pieces, and do not forget to add internal fat to the jars. Cover the 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 boiling the contents of the jar, keep it in a preheated oven for approximately 2 hours, then remove it and roll it up with sterile lids.

HOMEMADE CHICKEN STEW

To prepare homemade stew, you can use fresh chicken meat along with bones. Gut and singe the chicken carcass. Wash it and remove the entire skin. Then the carcass needs to be cut into large pieces, salted and placed in sterile glass jars. Add internal chicken fat (if available), spicy dried marjoram or savory, 1/4 teaspoon turmeric, 10 black hot peppercorns. Place the jars on a baking sheet on a layer of coarse salt, cover with lids (lids are temporary, only for stewing in the oven!). Place the baking tray with the jars in an oven preheated to 200 C and leave after boiling the mixture in the jars for at least 2 hours. After this, you need to remove the jars and immediately roll them up with sterile lids. In the same way, you can prepare stew from other types of birds: goose, turkey, duck.

HOMEMADE STEW

For 18-20 half-liter cans.

Fatty pork - 3-4 kg. You can buy a whole pig's head to save money. The average head weight is 9-10 kg. The cost today is 11-13 UAH. per kilogram. To prevent the stew from being too fatty, the cheek can be cooked separately. The cooking method is the same as boiled pork. Ears can be used when preparing jellied meat. Cut the rest of the meat and lard from the bone - it turns out just 3-4 kg, beef - 3-4 kg. you can save money - buy undergrowth, water - 1.5-2.5 l, salt - 2.5-3 tbsp. l., spices: bay leaf, black peppercorns, allspice - to taste.

Wash the meat and lard thoroughly, cut the meat into pieces of 2-3 cm, lard - 1 cm. Put everything in a saucepan, add water and put on fire. After boiling, simmer over low heat for 3-4 hours, stirring occasionally. Half an hour before the end of cooking, add salt, bay leaf, and spices.

Then pour into clean, non-sterile jars (the most optimal jars are 0.5 liters), cover with lids (but do not roll up) and sterilize in boiling water for 15-20 minutes.

Sterilization process

We put a towel at the bottom of a large wide pan (for several jars) with boiling water, place the filled and covered jars on it so that they are in the water up to their shoulders, and sterilize over low heat. After sterilization, take it out with special tongs (or a towel - so as not to get burned), roll it up and put it under a blanket to cool slowly.

Compare the cost of one half-liter can of stew prepared at home with how much this “strategic product” costs in the supermarket - you will be pleasantly surprised.

HOMEMADE STEW

900 g beef pulp, 6 bay leaves, 2~2.5 teaspoons salt, 1 teaspoon ground black pepper, 50g lard

HOMEMADE STEW

Fresh meat; lard (approximately 5 times less in weight than meat); salt (no more than 1 teaspoon per kilogram); bay leaf, peppercorns; several large saucepans; containers for packaging.

Place the chopped meat in dry pans, add salt and place over very low heat. Water cannot be added to pots. Fresh meat contains a sufficient amount of moisture for cooking, which will be squeezed out of it at the beginning of stewing. (If there is a lot of meat, you can not add it all at once, but cut it and add it as the volume decreases, but you should not delay the process of adding meat for more than an hour and a half.) The meat will have to simmer, stirring occasionally, for 4.5-6 hours, so be patient. and time. In the middle of the process, take half of all the lard, chop it finely and add it to the meat. At the end of cooking, add bay leaf and peppercorns. Unlike homemade roast, neither onions nor garlic should be added to the stew - otherwise it will not last long. We determine the readiness of the stew by taste. Place the stew that has not yet cooled down into a dry container. Now you just need to melt the remaining lard and pour it over the cooled meat.

HOMEMADE STEW

Glass jars (0.5-1 l) are sterilized, filled with meat and spices, closed and placed in a cauldron with cold water on a wire rack placed on the bottom. When the water boils, put on a small fire (so that the boil does not stop) and simmer for several hours (usually 5-7). When the stew is ready, the jars are removed from the cauldron using a grabber. The recipe is simple, but there are a few tricks to it. If the meat is not fatty enough, it is worth adding lard to the raw material. We need some kind of devices that would prevent the banks from exploding. Either use reusable lids that are attached to the jar with a spring (such lids easily release excess pressure, and after cooking they reliably seal the jar), or use special clips that hold the disposable lid in place. The water from the boiler gradually boils away. The jars should always be in water, and only add boiling water - otherwise the jar may suck up water. Factory preparation of stew is not much different from homemade - only in tin cans that can easily withstand high pressure, and the quality of the raw materials.

HOMEMADE STEW

Sterilized jars are filled with meat with spices, covered with lids and placed in a preheated oven. For more even heating, sprinkle coarse salt on the baking sheet. After cooking (2-3 hours from the moment of boiling), remove and roll up. This recipe is faster and does not require any technical tricks. The disadvantages of this recipe are lower quality of the product and a higher likelihood that the jar will depressurize.

HOMEMADE STEW

Cut the meat into large pieces of the same size, add salt to taste. Place 1 bay leaf, 10 black hot pepper peas 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 them in a preheated oven for approximately 2 hours, then remove them and roll them up with sterile lids.

HOMEMADE STEW

To prepare 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 centimeters 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 cook for 3-4 hours over low heat. The broth SHOULD NOT BOIL VERY MUCH! It should only gurgle a little. 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, after which remove the bay leaf, otherwise the taste will be bitter. At the end of cooking, the broth should remain almost flush with the meat. Without turning off the heat, the meat is taken out and placed in pre-sterilized glass 0.5-1 liter jars and filled with broth to the brim, after which the jars are rolled up with tin lids, turned over and left to cool.

HOMEMADE STEW

Pork (pulp) - 2-2.5 kg; rendered animal fat - 0.5-1l; salt - two tablespoons; bay leaf - 3-5 pcs; black pepper (peas) - about 20 peas; garlic - 4-5 cloves; sage greens - one bunch; parsley - half a bunch; onions to taste.

Grind and mix spices and herbs. Cut the pork flesh into small cubes (about 5 cm), rub them generously with a mixture of herbs and spices, then place them in a dish made of non-oxidizing material and cover with a lid. In this form, marinate the meat in the refrigerator for 24 hours.

After removing the meat from the refrigerator after 24 hours, it must be rinsed in cold water and dried thoroughly with napkins. Then the meat is placed in a deep bowl and poured with melted fat until it is completely hidden under it. On the stove, the fat must be brought to a low boil, after which the dish is cooked without a lid in an oven preheated to 90°C for 4-6 hours.

Once the finished dish has cooled, it can be stored in the refrigerator or freezer for up to 3 weeks and 4 months, respectively. You can serve homemade canned meat after a day of storing the dish in the refrigerator in a heated form.

MEAT IN BRINE

Take meat (with bones) of any bird, rabbit, pork and beef ribs, chop into pieces that fit into a jar, and soak in water. Prepare brine - add 2 cups of salt to 3 liters of water and boil. Place meat in boiling brine and boil for 25 minutes (removing foam). Then place the meat in sterilized jars, add brine and roll up the lids. Shelf life - 1-2 years. This meat is suitable for quick preparation of borscht and soups.

MEAT STEW

Cut the meat into pieces (no need to wash it to prevent water from getting into it), season with ground black pepper and place in 1-2 liter jars. Before this, put 1 sweet pea and 4-5 pcs. black hot pepper, 2-3 bay leaves, 1 teaspoon of salt (in a 1 liter jar). Then take a 5-bucket pan, put 2 bricks on the bottom, and on them - a lid from a 3-bucket boil-down (with holes all over the surface), pour 12-13 liters of water and put the cans of meat, covering (but not rolling up) the lids . Close the pan with a lid and cover three-quarters of the entire circumference with dough (the remaining quarter is to find out when the water boils and to allow steam to escape). There is enough water to boil for 4 hours, it all boils away. Then you need to take one jar out of the pan and roll up the lids. The stew turns out delicious and can be stored for 3 years. Stew can be made from any meat, including poultry (chop it into small pieces with bones).

STEWED MEAT IN A PRESSURE COOKER.

For 1 kg of raw meat (beef, lamb and pork) add 2 heads of garlic, 4 bay leaves and 10-12 black peppercorns.

Place meat in a pressure cooker, previously washed from small bones and blood, stuffed with garlic (make several cross-shaped cuts on a piece of meat with a knife, into which to “drown” peeled and rolled garlic cloves: the meat is soaked in garlic juice and salted from the inside). Pour enough water into the pan so that, together with the submerged meat, its level does not exceed half of the pan. Add salt (0.5 tbsp), close the pressure cooker, and from the start of the valve hissing, keep on fire for 25-30 minutes for beef and 20 minutes for lamb or pork.

While the meat is cooking, you can sterilize the jars and prepare the seasoning. To do this, boil pepper, bay leaf and mint in a small enamel pan or mug for 3-5 minutes (in 100 ml of water). When the meat is ready, place it hot in hot sterilized jars, add seasoning and finely chopped garlic (the second head of garlic). Then add broth from the pressure cooker and add a layer of melted fat or melted butter on top (approximately 1 cm) so that there is empty space (about 1 cm) to the edge of the jar, and immediately roll up the jars with lids. Canned food prepared in this way is stored at room temperature for one to two months.

MEAT FRIED IN FAT.

Cut the pulp into pieces of 30-40 g, add salt at the rate of 25-30 g of salt per 1 kg of meat and leave for 10 minutes. Place pork fat in a frying pan or shallow pan and heat thoroughly. Fry the meat in it until a light crust forms and the juice stops flowing. Then place the meat in prepared steamed and dried glass jars, pour melted fat to the very top. Immediately cover the jars with boiled lids and roll them up. Meat sealed in this way can be stored in a good basement or refrigerator for up to six months.

SPICY BEEF STEW

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 more rigid. 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.

CANNED LARD

It is prepared immediately after the pig is slaughtered, when it is still warm. Cut into pieces (to fit into the neck of the jar), dip in salt, fold tightly into the jars and cover completely with salt. Then roll up the bottles with lids and let them stand in a warm place until the morning. Then take them to the basement. Lard preserved in this way lasts for 3-4 years without aging.

HOMEMADE STEW

The following device is prepared in advance - you need a suitable sized cylindrical tank with a lid. Circles are cut out of sheet metal 3-5 mm thick so that they fit freely into the tank. You need 3 of these circles, and 4 of the same circles made of dense rubber. Three holes are made in the circles at a short distance from the edge at 120 degrees, and 3 long pins with a diameter of 6-10 mm are prepared accordingly (the length of the pins depends on what kind of jars are intended to be used).

Raw meat mixed with fat is cut into portions, lightly salted, packed tightly into jars (we used 700g) with the addition of spices (usually 5-6 black peppercorns and two bay leaves per jar). The jars are slightly heated and rolled up. Now let's start assembling the device - we insert pins with nuts screwed on the bottom edge into the lower metal pancake, put a rubber pancake on it, put cans of prepared meat on the rubber one so that there is a small gap between the cans, again rubber - metal - rubber pancakes, second floor cans, rubber - metal pancake - lightly tighten the entire structure with nuts. Then everything is simple - carefully lower the resulting structure into the tank, fill it with water, put it all on gas and cook for 5-6 hours from the moment it boils. Cool in the same tank, take it out - the stew is ready.

Approximately 30 - 34 cans fit, of which 2-3 are defective during the heat treatment process. Shelf life up to 5 years.

STEW

2 kg of any liver, lard, any meat, onions, as much as there is, heart and lung.

Grind everything in a meat grinder, add 12 raw eggs, salt, ground pepper (to taste), mix well. Divide the resulting pate into 0.5 liter jars (2 fingers to the edge), you should get 20 jars. Then roll up the jars with lids, put them under a press and cook for 6 hours (on medium heat for 1 hour, then on low). Remove the pan from the heat along with the water and press and let cool. If there is no press, cover the jars with lids (do not roll them up), place them in a saucepan, put a weight on them and cook, adding boiling water (instead of boiled water) so that its level is 1-2 fingers below the lids. After 6 hours of cooking, remove the weight, take out the jars and roll up.

STEW

Cut the meat, salt, put in jars (not to the top), add bay leaves and 3 peppercorns, cover with lids without rubber bands and put in a cold oven, heat at medium temperature for at least 1 hour, roll up hot.

STEW

3900 g beef pulp, 6 bay leaves, 2~2.5 teaspoons salt, 1 teaspoon ground black pepper, 50g lard.

MEAT STEW "KNOW OURS!"

Meat (whatever you have or what you prefer: poultry, pork, lamb or beef)

Seasonings (salt, pepper, bay leaf) Broth, Glass jars, Baking tray.

Separate the meat from the bones - this is a must, leave excess fat (still leave a little) and remove the films. Cut the meat into beautiful, neat pieces (you don’t have to cut the chicken, but leave the pieces as they were after being separated from the bones). In a deep bowl, mix with salt and all seasonings (to taste) and let stand. Meanwhile, make broth from the bones and trimmings and strain. Cool. Sterilize jars. Fold the meat tightly, being careful not to leave any voids. The meat will release juice. If the meat is not covered with juice, add broth. Close the jars, tighten them, but not quite tightly, not to the very end. We put the jars in a deep baking sheet, pour water (into the baking sheet, of course), and put this structure in a cold oven. Now we need to cook the stew at a temperature of about 120C. Cooking time is 2-3 hours - the countdown starts from the moment the desired temperature is reached! you will see how the meat juice boils right in the jars. When the time has expired, remove the jars and immediately “re-roll” them, turn them over - after 5 minutes turn them back over, let them cool in a blanket.

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.

BEEF STEW

To prepare stew, you need to take meat without bones, sinews and veins, 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.

BEEF STEW

RABBIT STEW

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 scalded bay leaves and internal 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 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 and lying tightly on the jars, place them on top of them.

A wooden circle of such a diameter that it covers the covers 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.

FRESH PORK, BEEF OR LAMB STEW

Cut the meat into large pieces of the same size, add salt to taste. Place 1 bay leaf, 10 black hot pepper peas 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 them in a preheated oven for approximately 2 hours, then remove them and roll them up with sterile lids.

PORK STEW

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. You can quickly prepare both first and second courses from stewed meat.

PORK STEW IN PRESSURE COOKER

Cut the lard into small pieces at the bottom, then sprinkle the meat layer with a little salt, black peppercorns, bay leaf - and so on until the top. There is no need for water, everything should be stewed in its own juice, close the pressure cooker hermetically and put it on fire. Once it boils over low heat for 40 -4 5 minutes, then put it hot into sterilized jars and under the lids.

DUCK OR CHICKEN STEW.

Cut the bird into small portions, salt and pepper to taste. Place 1 bay leaf on the bottom of clean 0.7 jars, fill them with meat, and cover with lids. Place in a cold oven, turn it on, heat to 200 C. Simmer for 1-1.5 hours, immediately remove, roll up and under a blanket until cool.

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.

PORK STEW

Do not wash the meat. If the skin is clean and well processed, you don’t have to cut it off. Cut the lard into large pieces, put it in a tank and put it on the fire, stirring so as not to burn. When a little fat has rendered, add the meat, cut into medium-sized pieces, and add salt. Simmer until done in its own juices, without adding water. At the end of the stew, add bay leaf and peppercorns. Without removing from the heat, place the boiling stew into sterilized jars to the top so that it overflows to remove air, and quickly roll up with sterilized lids. Turn the jars upside down and leave until the fat hardens. The next day, put it in the cellar.

STEW, CANNED

For 1 kg of meat, 100 grams of carrots, 50 grams of onions, 3 grains of pepper, 2 bay leaves.

The meat is cut, placed in a pan and filled with water to cover the meat by 1 cm. Add onions, carrots, and salt. At the end of cooking, add bay leaf and black pepper. basically like broth, only more concentrated. Cook for 1.5 hours. Then, while hot, they are placed in sterilized jars and filled with broth 3 cm below the neck. Place in a pan with hot water and sterilize. For cans with a capacity of 0.5 l - 30 minutes. Then they seal it. Place a clamp on the jar and sterilize in boiling water three times for 80 minutes at an interval of 24 hours with the lid closed. After each sterilization, the jars are cooled in the pan where they were sterilized. The cover is not removed
FOR LONG-TERM STORAGE, COOK THE STEW FOR AT LEAST 4.5-4 HOURS. and KEEP IN A COOL PLACE!!

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