How to cook stew in a jar. Pork stew in a saucepan at home

Homemade stew tastes much better than stew, which is sold in stores in ordinary canned food. There are several reasons for this, but the main one is that manufacturers do not strive to achieve high quality and taste, but are chasing profit, only formally fulfilling the technical conditions for cooking stew, even if they hide behind the inscription "According to GOST" on the packaging. Below you will find recipes for making delicious stew at home from beef, pork, or chicken, although nothing prevents you from cooking it from lamb or rabbit, for example.

Any fresh meat is suitable for stewing, the main thing is to follow the recipe for cooking homemade stew and choose high-quality ingredients! Pork stew turns out to be more fatty than beef stew, but this product is the fastest to cook from poultry at home!

Remember that the main requirement for meat, regardless of which one you choose, is freshness and the absence of bones / cartilage / tendons, everything that modern canned food manufacturers often and generously put into their cans.

It is better to choose fresh meat rather than frozen meat, while both a large piece of tenderloin and finely chopped ones are suitable. Remember that when boiling meat, its volume will decrease by about half, so plan in advance how much stew you want to preserve and prepare the required amount of containers.

Pork stew recipe

There are several ways to prepare pork stew at home: in a saucepan, in the oven, in a slow cooker / pressure cooker, or in a home autoclave. Only the cooking time will change, and the ingredients and recipe do not depend on which dish and in what way you will stew pork for preservation. Each method has its advantages, for example, much more cans can fit into a large oven than into a saucepan, which means that you can preserve more stew in one go. A large home autoclave will make it possible to make up to 28 cans of 0.5 liter each at a time, and in just 3 hours.

Let's take a look at the ingredients for the pork stew:

Fresh pork - 4 kg;
Salt - 2 tablespoons;
Bay leaves - 5-7 pcs;
Garlic to taste.

Method for preparing homemade pork stew:

Step 1. We wash a piece of pork in water, cut into medium (3-5 cm) pieces.

Step 2. Mix the pieces of pork with pepper, salt, and squeezed garlic and leave the meat as it is for a few minutes.

Step 3. Sterilize half-liter jars in the amount necessary to preserve the resulting volume of meat. This can be done either in a water bath or in the microwave.

Step 4. At the bottom of each sterilized jar, put a bay leaf and lay out the pieces of pork so that the jar is 3/4 filled to a maximum of 4/5, that is, so that there is space in the jar until the lid.

Pork stew in a saucepan (click to expand)

- we take a wide pan, or two small ones (so that all the cans of meat can fit at once) and put a special stand for a water bath on the bottom, or just put a towel to avoid direct contact of the glass with the bottom of the pan - put cans of meat on top, closing their twist -off lids (you can also use ordinary ones if you have cans for simple lids, which, after extinguishing, can be simply rolled up);

- pour water into the pan so that the cans stick out of the water by 1-1.5 cm, turn on the fire and, bringing to a boil, close the pan with a lid, set the fire to low and simmer the pork right in the cans for 3.5 hours. Watch the water level, it should not boil below the level of meat in the cans, if necessary, top up with boiling water (not cold water);

- after 3.5 hours from the start of extinguishing, turn off the fire, turn the jars with ready-made stewed pork upside down and leave to cool to room temperature, in the future it is better to store the stew in the refrigerator. Remember this is canned meat, and when storing any canned meat, you need to be careful about the terms and conditions of storage.

Pork stew in the oven

- we take a baking sheet with a high side and cover its bottom with an unnecessary towel or a suitable cloth, pouring a little water on it so that the fabric is saturated with it. We put the cans on top of the fabric, cover them with lids (but do not roll them up, and when cooking in the oven, do not forget to remove the sealing gum from the lids, at this temperature they can lose their qualities and in the future will not cope with ensuring the tightness of the stew preserved in the can) and send the baking sheet with cans in the oven;

- set the temperature in the oven to 200 degrees and turn it on in the standard operating mode, monitor the state of the water in the cans - as soon as it boils, lower the temperature in the oven to 150 degrees and cook at this temperature for 3 hours. We make sure that the water on the baking sheet does not boil away at all, for which from time to time we add water to the fabric on which there are jars of meat;

- after 3 hours from the start of stewing, turn off the oven, take out the baking sheet, put sealing rubber bands in the lids and roll up the jars with the finished pork stew. We turn the rolled up cans upside down and leave to cool.

Pork stew in a home autoclave

- pour the required volume into the water tank of the autoclave (depending on the model and size of your home autoclave) of liquid, if you cook in an autoclave "in water", pour it so that the water closes the jars 3-4 cm higher, if you cook in an autoclave "For a couple", then add water according to the instructions;

- depending on the type of autoclave, either put it on the stove, or plug it into the power supply and make sure that the required pressure and temperature inside the tank is reached and leave it for the time required to cook braised pork (depending on the type of autoclave and can be from two to 4 hours) ;

- after the stew is ready, without opening the autoclave, turn it off from the network or remove it from the heat and leave it to cool (the cooling time also depends on the type of device and can be from 1 hour to 15-20 hours, read the instructions for your model and observe safety precautions when working with autoclaves, because there is high pressure and temperature);

- open the container of the autoclave and take out cans with ready-made homemade stew from the cassettes.

Please note that there are several ways to cook homemade stew in an autoclave, in one case, cans of raw meat are charged into it, and in the other, cans of stewed pork are already rolled up. You need to choose the cooking method yourself, depending on the type of your device, for which carefully read the instructions from the manufacturer of the autoclave. From the type of your device and the method of cooking in it, it is necessary to choose the right lids for jars, for example, for steam cooking, it is better to choose jars with twist-off lids.

Pork stew in a slow cooker

If you are cooking pork stew in a multicooker, then you can put the meat initially both in jars and directly into the bowl of the multicooker itself. Set the extinguishing mode and set the time to 4 hours. After 3 hours have passed, open the lid and add spices and salt to the pork, cover and simmer for another 1 hour until fully cooked.

After the end of the program, you need to put the stew in sterilized jars, roll up (close) the lids and leave to cool at room temperature. Please note that with this method of preparation, the shelf life of homemade stew in the refrigerator will be 3-4 months. If you need a longer storage, then you need to simmer immediately in glass jars, placing them on a towel inside the multicooker bowl (pouring the cans with water up to the hangers), and at the end of the program, roll up the jars with sterilized iron lids.

Pork stew in a pressure cooker

If you are cooking pork stew in a pressure cooker, then, as in the case of a multicooker, you can put pork with spices initially both in jars and directly in a pressure cooker, this will determine the future shelf life of homemade stew. And so, if you decide to stew pork in a pressure cooker directly in jars closed with twist-off screw lids (ordinary classic cans and seaming lids will not work - they can be ripped off when stewing inside the pressure cooker), then put a towel on the bottom of the pressure cooker and place it on it cans, pour water up to the shoulders so that the water is above the level of the meat inside the cans.

Close the pressure cooker and set the pressure valve in accordance with the instructions, turn on the fire and wait for the water inside the tank to boil, which will be indicated by the click of the pressure valve.

After that, reduce the heat and simmer the stew for at least 2 hours. Then turn off the heat and leave the pressure cooker to cool, for example overnight. Do not open the lid of the pressure cooker until it has cooled down! This is dangerous due to the temperature and pressure inside the container! After the pressure cooker has cooled down a few hours later, you can open the lid and take out the jars with the finished stew, wipe them off and send them to the refrigerator for storage. The shelf life depends on the type of lid and is 3-4 months if you used a twist-off lid.

Beef stew recipe

For those who like less fatty meat, the option with homemade beef stew is perfect. Sometimes a little fat or lard is added to make the beef stew.

Let's take a look at the ingredients for beef stew:

Fresh beef - 4 kg;
Pork lard - 200-300 grams;
Salt - 2 tablespoons;
Ground allspice - 1 teaspoon;
Ground black pepper - 1 teaspoon;
Bay leaves - 7-10 pcs;
Garlic to taste.

Method for preparing homemade beef stew:

Step 1. We wash the beef in water and cut into medium pieces of 3-5 cm. Cut the lard into small pieces (this is necessary if you want the stew to turn out fatter in the end).

Step 2. Mix the pieces of beef and lard with ground pepper and salt, leave the meat soaked in spices for a few minutes.

Step 3. Sterilize the jars in the amount necessary to preserve the volume of beef you have obtained (either in a water bath or in the microwave, if it is at hand).

Step 4. At the bottom of each jar, put a couple of bay leaves and lay out the pieces of meat so that the jar is 3/4 full to a maximum of 4/5, that is, so that there is space in the jar up to the lid.

Step 5. Pour boiling water into each jar so that the water eventually does not reach the lid by 1.5-2 cm.

But the next steps depend on which method of cooking homemade pork stew you have chosen:

Step 6. If you cook homemade beef stew in a saucepan on a water bath, then put a towel on the bottom of the pan, put jars of meat on top and fill them with water to the level of meat in the jars and put on fire for 3.5-4 hours, after then remove the pan, let the jars cool and close them.

If you are cooking beef stew in the oven, then you need to lay a towel on a baking sheet with high sides, pour water so that the towel is wet and put the cans of beef on a towel in a baking sheet. Preheat the oven to 200 degrees and wait for the water in the cans to boil, then lower the temperature to 150 degrees and simmer for 3 hours, adding water on a towel on a baking sheet if necessary. Then turn off the oven, let the jars cool, then let the stew to cool down to room temperature, and then store it in the refrigerator.

If you are stewing beef in a home autoclave, then follow the instructions of the device manufacturer, as there are several types of autoclaves, each of which has certain functional features (electric, with different modes, etc.). The cooking speed and cooling time of the stew depends on the type of your autoclave, in some cases you can meet everything in 5 hours for everything, and on the simplest antediluvian devices you will have to spend almost a day to cook homemade canned meat.

If you decide to cook stew in a multicooker, then you can either act by analogy with the method of stewing in a saucepan in a water bath, or first stew the meat in a multicooker bowl, and then pack it in sterilized jars.

When cooking beef stew at home in a pressure cooker, you must strictly adhere to the instructions, because this device is of rather high pressure and temperature, the stewing process will be something between a water bath in a saucepan and cooking meat in an autoclave - after you load cans of beef into the pressure cooker (jars are needed with threads and a twist-off lid) and put it on the fire - you cannot open it until it cools down after the stew is ready! Put the container on the fire, bring it to a boil, this is signaled by the click of the pressure valve on the lid of the pressure cooker, then set the fire to low and simmer the beef in cans on it for at least 2-2.5 hours. Then turn it off and leave to cool for several hours (for example, until morning).

Remember that only after the container has completely cooled down can it be safely opened and cans with ready-made homemade stew can be taken out, it is better to store them in the refrigerator. In any case, joking with canned meat and long-term storage is not worth it!

Homemade chicken stew recipe

Homemade stew can be made from chicken or other poultry, such as duck or goose. The recipe will be the same, but very similar to how to stew pork or beef.

Ingredients for chicken stew:

Fresh chicken - 4 kg; (it is better to take breast and legs in equal proportions)
Salt - 2 tablespoons;
Allspice - 1 teaspoon;
Black pepper - 1 teaspoon;
Bay leaves - 5-8 pcs;
Garlic and spices to taste.

The method of cooking homemade chicken stew is almost completely similar to stewing beef or pork:

Step 1. We wash the chicken in water, separate from the bones and cut into pieces of 3-5 cm. Do not forget that chicken fillet alone will turn out too bland stew, so use both breasts and legs.

Step 2. Stir the chicken with a ground mixture of allspice and black pepper, add salt, and leave the poultry meat to soak in spices for a few minutes.

Step 3. Sterilize the jars in the amount necessary to preserve the resulting volume of chicken meat (either in a water bath or in the microwave, if it is at hand).

Step 4. At the bottom of each jar, put a couple of bay leaves and lay out the chicken pieces so that the jar is 3/4 full by a maximum of 4/5, that is, so that there is space in the jar up to the lid.

Step 5. Pour boiling water into each jar so that the water eventually does not reach the lid by 1.5-2 cm.

But the next steps depend on which method of cooking homemade chicken stew you have chosen:

Step 6. If you are cooking homemade chicken stew in a pan on a water bath, then put a towel on the bottom of the pan, put jars of meat on top and fill them with water to the level of meat in jars and put on fire for 3.5-4 hours, after then remove the pan, let the jars cool and close them.

If you are cooking chicken stew in the oven, then you need to lay a towel on a baking sheet with high sides, pour water over it and put the cans of beef on it in the baking sheet. Then you need to turn on the oven and heat it up to a temperature of 200 degrees and wait for the water in the jars with chicken to boil, after that we reduce it to 150 degrees. Simmer for 3 hours (if necessary, add water to a towel on a baking sheet). After three hours from the start of stewing, turn off the oven and let the jars cool. Store the cooled jars in the refrigerator.

If you are stewing chicken in a home autoclave, then follow the manufacturer's instructions, there are several types of autoclaves that have certain functional features. The cooking speed and cooling time of the stew depends on the type of your autoclave.

If you decide to cook chicken stew in a multicooker, then you can use the water bath option by placing cans of meat in the multicooker bowl, or stew the meat directly in the multicooker bowl, then transfer the finished stew into sterilized jars and close the lids.

When preparing beef stew at home in a pressure cooker, you must strictly adhere to the instructions, the stewing process will be something in between a water bath in a saucepan and cooking meat in an autoclave. After loading the cans of chicken into the pressure cooker (with twist-off screw lids), put it on the fire and bring to a boil, which will be signaled by a click of the pressure valve on the lid of the pressure cooker, then put on a low heat and simmer the chicken in cans on it for 2 hours. After 2 hours, turn off the heat and leave the pressure cooker to cool for several hours (for example, until morning), in no case open the lid of the pressure cooker immediately after turning off the heat - this is dangerous!

How to cook stew: a saucepan, an oven, a slow cooker?

If you don't have an oven, pressure cooker, or home autoclave, it doesn't matter! You can cook homemade stew in an ordinary saucepan on the stove, only the cooking time changes, but the very essence of the process remains unchanged.

How to cook stew in a saucepan

The main feature of cooking homemade stew in a pan is that you can visually observe the stewing process at almost any time, and secondly, this is the most affordable way and does not require additional costs.

The only downside is that you need pots of a certain size that can hold enough cans of meat to cook everything in one go.

How to cook stew in the oven

If you have an oven in your kitchen, then you have access to such a method as cooking homemade stew in the oven. The plus is that you can place many more cans of meat on the baking sheet and cook more at a time than in one saucepan.

Put a towel on a baking sheet with high sides and pour out a little water, put jars closed with lids on top of the fabric and send the baking sheet with jars to the oven;

We set the temperature in the oven to 200 degrees and watch the moment when the water in the cans with meat boils - after that we lower the temperature in the oven to 150 degrees and leave the meat to stew for 3 hours.

After 3 hours, turn off the oven and take out the baking sheet, remove the cans from it, roll up or close tightly if twist-off lids are used and turn the rolled up cans upside down and leave to cool. Then we store them in the refrigerator. The only downside is the need to monitor the presence of water at the bottom of the baking sheet in order to avoid overheating the bottom of the cans.

How to cook stew in a slow cooker

Cooking stew in a multicooker is as easy as stewing any other dish, while you have two options - either stew the meat directly in the multicooker bowl, or put small cans of meat in the bowl and arrange a water bath for them.

The main disadvantage may be the small size of the multicooker, which will limit your ability to cook a large volume of stew at a time.

The main feature of cooking stew in a pressure cooker is the need to use twist-off screw lids, as well as the need for the pressure cooker to cool down for a long time after the stewing process has already been completed. This is due to the increased pressure and temperature inside the pressure cooker.

At the same time, following the instructions supplied with the pressure cooker and observing the recipe, you will get a very tasty homemade stew, which can outperform any store canned food!

How to cook stew in a home autoclave

An illustrative video recipe for cooking pork stew in an autoclave at home. Moreover, this method is suitable for stewing any meat, even lamb, rabbit or venison. You choose spices according to your taste and the main thing is not to oversalt!

Today, a fairly wide range of home autoclaves, both domestic and foreign, is presented on the market, which is a great help if you cook stew regularly and in large quantities!

Leave any questions or comments in the comments! Bon Appetit!!!

Get ready: there will be a lot of photos, a lot of text, since pork stew at home requires a thorough approach, and cooking will also take decent time. I made pork stew in the oven in half-liter jars. From my own experience, I will say that this is the most reliable cooking method if there is no autoclave. The meat turns out to be the most tender, with the aroma of spices, lavrushka - but what a long story, homemade pork stew cannot be compared with an industrial product. So that the meat from the long stewing was not dry, at the end of cooking I poured a little concentrated broth into each jar. How to do it will also be written in detail. The broth soaks the meat, and when it cools, it turns into a very tasty meat jelly. And another question - what is tastier in stew: meat or jelly.

It is advisable to take pork for cooking homemade stew with fat or add pieces of bacon. I took the front leg and the shoulder blade, the neck, the back of the carcass will also work. In principle, stew from any meat will be delicious, even from scraps.

Ingredients

To cook stewed pork in the oven, you will need:

pork (pulp) - 2 kg;
fresh lard - 150 g;
salt - 1 tsp each. with a slide for 1 kg. meat (put 20 g);
peppercorns - 3-5 pcs. for a 0.5 liter can;
lavrushka - 1-2 leaves per jar;

water - 0.5 liters (cover the meat 3-5 cm);
skin, bones;
salt - 0.5 tsp;
pepper, cloves, lavrushka - to taste;

How to cook pork stew at home. Recipe

In the photo, the products that I needed to cook the pork stew: the front leg weighing 1.8 kg and 800 grams of the shoulder blade. From all this, after cutting, two kilos of pulp turned out, just enough for four half-liter jars.

Before cutting off the meat, the leg must be thoroughly washed. First, I scraped it with a knife, removing all dirt. You need to clean thoroughly without leaving brown streaks, especially in the folds of the skin. Although, if you will not use the skin, such thoroughness is not needed, and if you are cooking for broth, then you need to clean it properly.

The leg, cleared of dirt and carbon deposits, will become light, without the pungent smell of burnt bristles. Be sure to rinse in several waters and dry with a towel.

Now you can start cutting. The bone and skin will be used to prepare a rich broth or "yushka" (future jelly), which I will use to pour the stew. I cut the skin and pulp to the bone, unfold the piece like a book, cut out the bone. Then I cut the pulp, separate it from the skin. I won't show you the cutting process, it's not difficult - you can handle it without my prompts.

After cutting it turned out to be a little over 1 kg. pulp (I also cut off the fat, the skin remained almost clean).

I blot all the cut meat and my shoulder blade with a paper towel, no extra moisture is needed. I cut it into large pieces, the size of a box of matches or slightly larger. For homemade stew, the meat is cut coarsely. With prolonged stewing, small pieces will separate into fibers, and instead of stewed meat, you get meat pate.

I transfer the pieces of meat to a deep bowl. I also cut lard there with a layer, the pieces are not very large. You can take more or less fat, my meat was quite fat, 150 grams was enough. For lean meat, take more, for a couple of kilos somewhere around 250-300 grams, otherwise it will be a little dry.

I add salt. We cooked pork stew for the winter, so I use large table salt. For a kilo of meat, a teaspoon with a slide. It took me 20 grams for two kilos, to be precise. If you wish, you can add a little ground pepper to the pork stew recipe.

I stir with my hands, as if rubbing salt into pieces of meat. I leave it for a few minutes.

For homemade stew, it is more convenient to use jars with a capacity of 0.5 liters - just enough to cook the first and second. I do not sterilize containers - I do not see the point, since the products that are loaded into them did not undergo heat treatment. Mine with soda, scald with boiling water, I do the same with the lids. Turn it upside down, leave it to dry. To prevent the glass from bursting from contact with the metal, I pour a layer of table salt on the bottom of the pan. I put peppercorns and a broken bay leaf in each jar.

At the bottom of the cans I spread the meat pieces with bacon, and on the side where the more fat I put on the lavrushka. If the lavrushka comes into contact with meat, then this piece has a sharp taste, and the fat does not absorb it.

I fill the pork cans almost to the top, just above the point where it begins to taper. Slightly compact the meat pieces so that there are no voids between them. In any case, the fat will melt when heated, the meat will settle, so stack more tightly, otherwise the jars will be half empty. I remove the gum from the lids (they will dry out from the high temperature), cover the stew with lids. I rearrange the pork jars on the salt pillow and place them in the cold oven. I turn on the fire stronger than medium and leave it for 30-40 minutes, until the juice and the melted fat inside begin to boil. Then I turn the fire down to 130-140 degrees. At this temperature, I leave it for 3-3.5 hours. You need to focus on the intensity of boiling of the liquid inside the cans - the bubbles should slowly rise up, and the liquid itself should not boil much. If it boils a lot, then all the meat juice will boil away, and the fat will overflow.

For pouring, I cook a steep, rich broth. I left half of the bones and skins for the jellied meat (there will be a recipe soon), and transferred half to the pressure cooker. If you do not use the skin, cook the broth only from the bones, but there are a lot of gelling substances in the skin, the broth freezes perfectly.

Filled with water a few cm above the bones. I added a little salt, about half a teaspoon.

Boiled over high heat. Collected the foam with a slotted spoon. He threw a few peppercorns, a couple of cloves and one bay leaf. He closed the pressure cooker, left to cook on low heat for an hour and a half. If cooking in a regular saucepan, cook longer, about three hours.

Here's a look at what a transparent rich broth turned out. It is so concentrated that even when hot it is thick and viscous. It will make a noble jelly, and the meat will be juicy!

I filter the broth through a fine sieve so that no bones or skin particles get into the stew.

3.5 hours passed. Even under the closed lids, the meat settled, the top was slightly browned. Naturally, during this time, part of the meat juice has evaporated, and so that the meat is not dry, I pour broth into each jar, filling it almost to the top. I insert the removed rubber bands into the same lids, close the stew. I don't roll it up, but just put it on top. I put it back in the oven and from the moment the broth starts to boil, I simmer the meat for another 30-40 minutes.

I take out the cans one by one. I tighten the lids with a typewriter. I believe that for this type of workpieces it is better to use lids for a seaming machine - they are more reliable, fit more tightly to the rim of the can. After twisting, turn it upside down to warm up the lid, leave it in this form for half an hour. Then it is imperative to turn it over to its normal position so that the meat sinks to the bottom and the fat rises up. A dense layer of fat will be an additional preservative and will extend the shelf life of the workpieces.

Homemade pork stew cools for almost a day, the next day by evening the jars were barely warm. For safety reasons, and given that the recipe for pork stew at home is not a cheap and labor-intensive pleasure, it is better to store canned food in the refrigerator. Or take it to a cool basement, cellar.

Here's what I got: four half-liter cans of delicious homemade stew. Very tender, juicy meat with concentrated meat jelly and a subtle aroma of spices. The frozen fat on top can be removed and used for roasts, added to stewed potatoes, buckwheat with meat. Well, pork stew, cooked at home, is both a world snack, and an addition to potatoes, borscht soups - in general, for all occasions. If you have any questions - ask in the comments, I will definitely answer everyone. Your Plyushkin.

A detailed recipe for pork stew in video format

Stew is a delicious canned meat that children, students, people of all ages and professions love. For the first time, stew was cooked in the army of Napoleon Bonaparte - several glass bottles with a wide neck were filled with fried meat and boiled for a long time, the resulting preparations were removed for 8 months, and when they were opened, the product was perfectly preserved and was very tasty. The inventor was Nicolas Apper, who was awarded the State Prize and the title of "Benefactor of Humanity" for this.

Today, meat for stew is not fried, but stewed and stewed in various ways with the addition of garlic and spices; cans are used instead of bottles - these are just two changes that stew has undergone for 200 years.

Features of the dish

Homemade stew cannot be compared to anything else. It is nourishing, juicy, fragrant - it just asks for a plate or for bread. For a sandwich, 1 tablespoon is enough to satisfy your hunger when there is no time for lunch or you do not want to wait for main dishes.

On top of that, you will know for sure that in a jar, sealed at home, there are only fresh ingredients, no harmful additives or preservatives.

Selection and preparation of ingredients

How to choose the right meat - Consider a few tips from experienced chefs.

Buy fresh or chilled pork. For the preparation of blanks for the winter, the scapular part of the carcass is perfect.
You can use frozen meat once. To do this, it must be thawed in the refrigerator or in a saucepan of cold water for 8 hours (one night).
Take only white lard. When buying, make sure there are no bloody streaks and yellow plaque.
You can buy ready-made lard instead of lard.
You need to salt the stew with ordinary table salt - stone and iodized salt will not work.
A bay leaf must be taken without black dots, at least 3 cm in size, but not more than 7 cm. It can be of different shades, but certainly of uniform green color on the front side, the back side can be with a yellow or brown tint. If you use yellow bay leaves, the stew will have a bitter taste.
Use peas, which can be chopped if desired.
Cut the garlic into wedges and boil for 5 minutes.

Preparing meat and lard for stew is an important stage that cannot be ignored.

Before cooking, meat and lard must be well washed and all excess must be removed: films, skin remnants, veins and large veins.
Then you need to drain off the excess water.
Let the meat dry a little.
Cut across the grain into 3 cm wide pieces, then into finished 5 cm pieces.
If you decide to heat the lard yourself, buy white lard with a pleasant smell. Wash it thoroughly and remove any remaining skin and blood. Place in one piece in a saucepan with cold salted water and refrigerate overnight, rinse again the next morning, and only then heat.
Lard needs to be cut 2 times smaller than meat - then the finished stew will taste good.

Recipes

There is no particular difficulty in cooking stew: just follow the recipes step by step. There are many ways of cooking - choose any according to your taste.

For the winter

Harvesting pork stew for the winter is a great way to preserve ready-made meat for a couple of years in advance. You can also prepare the stew once every three years at once, so as not to spend 5 hours every year in the kitchen cooking it. An oven recipe works best here. Every practical housewife knows that stewed pork is an excellent, quick and satisfying meal in the cold season, and she always keeps a couple of jars in stock.

In the oven

The advantage of this recipe is that the baking sheet immediately holds a large batch of half-liter jars, on average, 5 kg of meat for cooking at once.

Required products (based on 1 kg of pork):

pork neck 1 kg;
lard or lard 150 g;
bay leaf 3 pcs.;
peppercorns 3 pcs.;
3 cloves of garlic or 1 small onion;
table salt (to taste).

To cook stew in the oven, you do not need to sterilize the jars; it is enough to thoroughly rinse with 72% laundry soap.
First of all, put the bay leaf on the bottom of the jars, then a layer of meat, salt, add black pepper (1 pc. Or 1 pinch of ground pepper), onion or garlic slices, again meat, salt, be sure to place the lard with the top layer.
Cover with warm water. The contents should not reach the edge of the neck of the jar by 4 cm.
Gently lower the fork to the bottom of the can and make one circle clockwise to distribute the water evenly over the container.
Take a baking sheet with sides, put a thin cotton cloth on the bottom, pour 1 cm of cool water, then put the jars at a distance of 3-5 cm from each other.
Remove the rubber bands from the lids and cover each jar. Reusable screw caps can be used - they go straight away without rubber bands and eliminate the need to use a seaming machine.

Carefully place the baking sheet with the jars in the oven and turn it on at 200 degrees.
As soon as the stew boils, reduce the temperature to 150 degrees and simmer for three hours (while the stew should boil slowly). Pay close attention to the level of water in the baking sheet, adding it as needed.
Prepare a hot kettle to add water to the baking sheet every 20-30 minutes as it will evaporate. You need to add just hot water, if you add cold water, the cans will crack from the temperature drop.
After three hours, unplug the oven, open it, and let the main heat come out.
Take a waffle towel, carefully take out the jars one at a time, placing them on a wooden cutting board or on another waffle towel (so that the jars do not slip - you can wet it and squeeze it well), return the elastic bands to the lids and roll them up with a machine.
When the whole batch is ready, lay a warm blanket on the floor and put the jars upside down at a distance of 3-5 cm from each other, wrap them up with a second warm blanket or blanket.

After a day, you can put it away for storage in any convenient dark, cool and dry place, be it a cellar or a regular refrigerator.

In a saucepan

Ingredients (based on 1 kg of pork):

1 kg scapula;
150 g of lard or 100 grams of ready-made lard;
1/3 tsp salt;
2 pcs. peppercorns;
1 bay leaf and 1 onion;
at your request, you can add 1 pinch of marjoram and thyme - they will add an appetizing aroma to the finished product.

Consider the cooking process.

Rinse all necessary foods thoroughly with cold water.
Cut the meat across the grain into 3 cm strips, then into 5 cm squares.
Cut the bacon into 1 x 1 cm pieces and melt in a saucepan with a thick bottom, pouring water on a level with the bacon. You need to heat for about three hours, removing greaves and removing lard, but you can buy ready-made lard and simplify this step. When the lard is ready, place the pork, pepper, onion and lavrushka in the same saucepan.
Season with salt after 30 minutes.
Simmer for another 3 hours 30 minutes.
Sterilize half liter jars and lids.
Divide the pork stew into jars.
Place a waffle towel at the bottom of a clean pot.
Put the jars, cover with lids.
Sterilize on the stovetop for exactly 20 minutes.
Let cool slightly and remove the jars one at a time with a waffle towel.
Roll up with a typewriter or screw on the lids. Place the entire batch, lids down, on a blanket on the floor and wrap it up with a warm blanket.
Can be put away for storage after 24 hours.

Autoclave

One of the simplest methods is autoclaving. It is enough to immediately load all the ingredients for cooking stew, pour water over the filled jars, roll up the filled jars, put them in the autoclave - set the cooking parameters and press the button. A very tasty stew with jelly will cook in 40 minutes.

Ingredients:

pork 1 kg;
lard 70 g or 50 g lard;
salt to taste;
garlic 3 cloves;
bay leaf 2 pieces.

Preparation:

cut pork into slices 3 cm across the grain and 5 cm along the grain;
chop the lard about 2 times smaller;
put garlic and bay leaf on the bottom of a well-washed jar, then a layer of meat - salt to taste;
add 1 pea of black pepper, again a layer of meat, again 1 pea pepper, again a layer of pork - salt to taste;
the top layer should be made of bacon and not reach the edge of the jar 3 cm;
roll up each jar;
put the jars in the unit and fill with cold water so that the jars are covered up to the shoulders;
close the lid, set the pressure to 1 atm;
set the cooking temperature to 110 degrees;
in 40 minutes, the juicy and aromatic stew will be ready.

In a multicooker

The multicooker bowl has a non-stick coating, so the stew in it turns out to be incredibly tender and juicy, with layers of aromatic jelly.

Cooking pork stew in this way does not require adding water to the jars - pork meat is stewed in its own juice.

Required Ingredients:

pork shoulder or pulp 1 kg;
salt to taste;
lavrushka leaf 2 pcs.;
black pepper 2 peas.

Preparation:

cut the meat with a sharp wide knife across the fibers into 3x5 cm pieces;
chop the lard 2 times smaller;
mix the meat with lard evenly and put in the multicooker bowl;
select the "Baking" mode and the cooking duration is 20 minutes;
then add pepper, bay leaf and garlic;
stir well with a wooden spatula right in the bowl;
select the "Stew" mode and the cooking duration is 5 hours;
after spreading the finished stew in sterilized jars and roll up or tighten with metal lids;
put it in a clean, dry, dark place, put the closed jars upside down and wrap the blanks with a warm blanket;
in a day, the stew can be removed for long-term storage in the cellar, refrigerator.

In a pressure cooker

The only drawback of this recipe is that only 3 half-liter jars are placed in the pressure cooker, but a huge plus is that the stew prepared in this way is very soft and juicy.

Ingredients:

pork neck 1 kg;
lard 100 g or 70 g lard;
bay leaf 3 pcs.;
peppercorns 3 pcs.;
garlic 2 cloves.

Preparation:

thoroughly rinse half-liter jars with laundry soap (72%);
sterilize each jar;
Place a waffle towel on the bottom of the pressure cooker;
fill all 4 half-liter jars in layers - bay leaf to the bottom, a layer of meat, a layer of bacon, salt;
then alternate the layers of meat and lard, the top layer should be lard;
roll up the cans and put them in a pressure cooker at some distance from each other;
pour cold water over the hangers of the cans;
close the valve and lid of the pressure cooker, place on the stove, turn on medium heat;
after the valve is triggered, make the fire minimal;
cook for 2 hours on low heat;
turn off the stove, wait for the pressure cooker to cool completely (about 8 hours) and take out the finished stew;
you can immediately remove the workpieces for long-term storage.

What is it combined with?

The stew goes well with almost any side dish, be it boiled potatoes or rice. In the cold season, hearty dishes are very relevant, and such meat will be an excellent basis for thick borscht or any other soup. When there is no time to cook in the country, it is very convenient to open a jar, cook pasta - and a hearty dinner is ready.

Such meat goes well with any dish: legumes, vegetables in any form, any cereals and even stewed cabbage.

Despite the myriad of ways to make homemade pork stew, they all have similarities:

meat with lard needs to be processed for a long time by cooking, laid out in clean sterilized or thoroughly washed jars and rolled up with metal lids;
0.5 liter cans are best suited for storing stew - such a portion is ideal for adding to any dish;
the shelf life of stew at home is 3 years, so sign each jar - day, month, year of preparation;
pay attention - if you store the stew at a temperature of 20 degrees, the shelf life will be reduced by 2 times.

Braised pork is useful everywhere: on trips, hikes and even during renovations in the kitchen, when there is absolutely no strength and desire to cook complex dishes.

In the next video, see the recipe for stewed meat "for lazy people".

All canned meat products are in great demand due to the fact that many other interesting dishes can be made on their basis. Therefore, today we will tell you how to cook the most delicious and healthy beef stew. All actions can be repeated at home, let's get started.

Beef stew with pork in a pressure cooker

beef - 0.8 kg.
pork - 0.4 kg.
pork fat - 0.1 kg.
salt - 5 gr. per can
onions - 2 pcs.
meat broth - 200 ml.
carrots - 1 pc.
garlic cloves - 1 pc. per can
pepper-peas - 7 pcs. per can
bay leaf - 1 pc. per can

Beef stew with the addition of pork turns out to be quite tasty in a pressure cooker, some refer to this recipe as a "classic of the genre".

1. Sterilize the containers and their lids. For this purpose, you can use a microwave, oven or ordinary water bath. Leave the dishes for further twisting to dry; there should be no moisture at all.

2. Now let's start preparing the meat. We wash, dry with napkins, chop into medium-sized pieces. Chop the bacon in plates, peel the onion and chop it in half rings. Chop the carrots into semicircles.

3. In each container for curling, send lavrushka, pepper-peas, garlic, salt, 3 pieces of bacon. Add broth to cover the ingredients lightly.

4. Stack the pork and beef alternately, overlapping one type of meat with the other. Close the container with lids, send it to the pressure cooker prepared for work.

5. Pour in ordinary water at room temperature, it should reach the hangers of the jars. Put the pressure cooker on the stove, wait until the water begins to boil. Then reduce the power to a minimum, timed 3 hours.

6. Now you know how to cook a simple beef stew. This pork variation is delicious. When cooking at home, after turning off the pressure cooker, the jars need to cool down, only then can you open the lid and take them out. Otherwise, the container will burst due to strong pressure fluctuations!

Beef stew in the oven

beef (or veal) - 5 kg.
pork lard - 450 gr.
laurel, pepper-peas, table salt - in fact

1. Cooking beef stew at home begins with the preparation of the meat. Rinse it, dry it with towels, chop it into large pieces. Sprinkle with a mixture of salt and pepper. Cut the bacon into thin strips.

2. Banks with a volume of 1 liter. wash with baking soda solution very thoroughly, send to sterilize in the microwave or oven. The lids are boiled separately. After all, the container is thoroughly dried.

3. Now you can start cooking stew. At the bottom of each dish, send 8-10 peppercorns, 5 gr. salt, 3 laurel, 3 pieces of bacon. Now start stacking the beef, don't tamp too hard. Do not fill the jars to the brim.

4. Place the tin covers on top (removing the rubber bands), then press them down with something heavy. Such a move will not allow the contents to spill out during the boil. Send the container with the meat filling to the cold oven.

5. Start preheating the oven until the ingredients in the dishes begin to boil. When this happens, reduce the power to the minimum level. Time 6 hours. After the specified period, turn off, leave for 20 minutes.

6. Since it is most convenient to cook beef stew in liter cans, after cooking the contents are transferred to sterile half-liter ones. At home, they also need to be sterilized along with the caps. After packaging, seal the stew with a tin, leave with the neck down until it cools.

Beef stew in a slow cooker

beef / veal - 1.6 kg.
salt, laurel, dried rosemary, ground pepper - in fact

1. Rinse the meat, get rid of veins and films. Chop into equal pieces of 2-3 cm. Send to a multi-bowl, do not pour in water, because the meat produces enough juice.

2. Set the "Extinguishing" function for 7 hours. If veal is used, it will take 5-6 hours to cook.

3. Do not open the cover for the first 3 hours. After this time, check if all the juice has evaporated. If this happens, add some clean water. Close the multicooker again, wait for the timer to signal the end.

4. About half an hour before the end, you can add spices, lavrushka, salt to your taste. When the stew is cooked, leave it to "rise" for a while.

5. Within the allotted time, sterilize the cans into which the packaging will be carried out. Send the beef stew inside, press lightly and cover with the rest of the fat from the multi-bowl.

6. If long-term storage is to be carried out, it is necessary to cover the container with tin lids and send it to the oven (put on a baking sheet). Sterilization is carried out at 190 degrees for 30 minutes. Then you can carry out the seaming.

Now you know how to cook delicious beef stew. If you have a multicooker at home, we recommend using it.

Beef stew in an autoclave

beef - 2 kg.
onion - 1 pc.
carrots - 1 pc.
salt - 16-20 gr.
laurel, pepper-peas - in fact

1. Manipulations begin with washing and drying the beef. Next, the peeled carrots are chopped in semicircles, the onion is chopped into half rings.

2. Sterilize the container in any way, boil the lids. Dry the jars, place laurel and peppercorns in each.

3. Fill the container with pieces of meat almost to the top. Pour salt on top, roll up the contents with a special key.

4. Prepare the autoclave for use. Place the jars inside, pour in enough water so that it covers the hangers of the dishes.

5. Set the device to 1.5 atmospheres. Send to the stove and cook until the pressure reaches 4 atmospheres. Cook in this mode for 5 hours.

Beef stew in a cauldron

beef with fat layers - 3 kg.
laurel leaves - 15 pcs.
onions - 6 pcs.
ground white pepper - to your taste
black peas - 17-20 pcs.

If you already know how to cook beef stew according to the classic recipe, we recommend that you familiarize yourself with another option in a cauldron. Start the procedure at home.

1. Rinse the meat under running water. Remove all veins and films. Wipe off with paper towels to remove excess moisture. Chop into large pieces. Peel the onions and chop into quarters.

2. Use a cauldron and lay the food in layers. Put in the meat first. Sprinkle with pepper and salt. Add half of the laurel leaves and the chili peppers. Then add the onion. Then repeat layers until you finish the beef.

3. Place the cauldron on the stove and cover it with a lid. Wait for the moment when the meat begins to secrete juice. It shouldn't boil. Stir the container components and turn the power down to minimum. Simmer for 1 hour with the lid closed.

4. After the allotted time, stir the food again and continue simmering for another hour. After that, you no longer need to stir the meat. Glance at the dish regularly, it should boil lazily.

5. Timed another 30 minutes. The stew should sweat a little. Transfer it to a food container. After cooling, refrigerate. Please note that this cooking option does not imply long-term storage.

Beef stew in a water bath

laurel - 3 pcs.
pork lard - 180 gr.
beef - 0.8 kg.

Since it's pretty easy to make stew, consider another homemade beef recipe.

1. Prepare the meat, remove excess moisture and chop into large pieces. Finely chop the lard, later it should melt. Place prepared food in a deep bowl. Sprinkle in ground pepper and salt. Stir.

2. Since it is quite simple to make beef stew, proceed further. Prepare clean jars and sterilize. Place the meat in them and tamp a little. No need to fill the container to the top. Send the cans to the bottom of a wide-bottomed saucepan.

3. Place a towel under the glass container. Fill in water, it should reach the hangers. Close the jars with lids. Send the pot to the stove. Wait for the water to boil. After that, reduce the heat to low.

4. In this form, the stew must be simmered for about 6 hours. Pour in hot water gently as it boils away. After a while, remove the jars and screw the lids all the way down. Such a blank can be stored in the refrigerator for up to 6 months.

Beef stew without lard in the oven

laurel leaves - 8 pcs.
beef tenderloin - 2 kg.
peas - 25-30 pcs.
beef fat - in fact

Before you cook the stew without lard, study the recipe. It is very easy to make beef at home.

1. Prepare the glass container for conservation in advance. It must be clean and sterilized. Place a few peas and a bay leaf on the bottom. Chop the beef in parallel and tamp it tightly into the jars in layers.

2. Sprinkle with salt and ground pepper. Leave free edges in the jar (2 cm). The final layer should be peppercorns and bay leaves. Beef stew will acquire a pleasant aroma at home. The recipe is simple.

3. Chop the beef fat finely and place on top of the meat and spices. Fold the foil in half and place it over the neck of the jar. Place the container on a baking sheet and pour cold water over it. Preheat oven to 120-130 degrees. Simmer the stew for 7-8 hours.

4. During the allotted time, almost all the water should evaporate. Switch off the oven. Leave the meat inside until it cools completely. After that, take out the jars, remove the foil and tighten the lids.

If you study all the recipes presented, then it is easy to understand how to cook beef stew. It is enough to arm yourself with everything you need at home and start acting.

1. If you decide to cook stew in the oven, pour water into the baking sheet or add salt. Such a simple manipulation will allow the fat that will flow out of the glass container not to burn.

2. Fat or lard is added so that the workpiece does not turn out dry as a result. It is highly recommended to cook stew exclusively in a sterile glass container.

3. To prevent the can lid from oxidizing further, treat it with fat before seaming. After that, the workpiece should be stored in a cool cellar. If you cook the stew correctly, it can be stored for up to 5 years.

Beef stew is prepared quite simply. It is enough to familiarize yourself with simple recipes and study practical recommendations. Make preparations for future use and try to avoid store-bought products. There is nothing natural in such compositions.

Homemade stew it's not just tasty, it's very tasty. She helps us out not only in the winter season when it's freezing outside, and I don't really want to go to the store in the cold. But even in the summer, on a hike, in the country, on a fishing trip, it is convenient to take a jar of canned meat on a long trip and have a snack on the road with a ready-made tasty and hearty dish. You can add it to pasta or cook soup. You can also make a delicious stew-based meat pie. In general, stew is a versatile product.

Chicken stew home recipe

And the very first recipe will not be casual from chicken meat. Chicken is the most affordable meat today 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 preserving the meat for the winter.

To cook stew, we take cans and first sterilize them in any way you can. Then in empty sterilized jars we lay out on a leaf of lavrushka, three four peas of pepper and garlic. Garlic is not necessary therefore as you like. And a little onion. Place the onion between the layers of meat.

Put pieces of chicken in jars, cover with lids, and put 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 warn you right away that during the cooking process, the meat can 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.

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

Homemade pork stew

If in the recipe for cooking 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 is also worth rinsing the meat in water.

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

If the meat is not fat, add a little pure lard. 200 grams of lard is enough for 1 kg of meat. It is better to cut lard 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 the first thing we do is sterilize the cans. We put dry and clean jars in the microwave or oven for 3-4 minutes. After that, we carefully take out and lay out the seasonings in banks in equal quantities. Of course, despite the fact that the banks are all the same. It is advisable to take small jars of about half a liter, this is the most optimal container for stew.

Put lavrushka, pepper, onion at the bottom of the jar. Then we lay out the meat and bacon. But not too tightly we leave a place 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 with iron lids, we send the jars to the oven and keep them there for 4 hours at a temperature of 140-150 degrees. Then 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.

Recipe for cooking homemade stew in a cauldron

There is also 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 duck and add the necessary seasonings.
Pour in a small amount of water and leave to simmer on low heat after boiling water.
We simmer the meat for 5 hours. In the process, make sure that there is liquid in the cauldron.
After five hours, we put the meat in sterilized jars.
Covering 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 tighten the lids. That's the whole recipe for making 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 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, it is worth removing the tough skin from the bacon.

And so the meat mode into pieces such that they would crawl into the neck of the can. Rinse the meat well before placing it.
We lay out lavrushka, pepper, onion, and allspice in half liter jars.
We lay out the meat and leave room for the bacon.
Lay out the bacon with the top layer and cover the cans with foil.
Banks of course we take only sterilized.
There is a little trick before placing the jars on the baking sheet.
It is better to cover the baking sheet with foil, since fat can be poured out of the cans during cooking, which will surely burn. And the foil will keep your baking sheet safe.
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 heating completely and wait until the oven cools down naturally. After about an hour, the jars can be closed with lids and sent to cool in their 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 salt lavrushka, pepper onions.

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

Homemade duck stew in a slow cooker

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

Cut the carcass and cut into small pieces such 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 all the same lavrushka a couple of leaves, a teaspoon salt, 3-4 allspice peas, one onion and you can also add a little black pepper for a piquant taste.

Pour some water into the multivarka bowl so that the meat does not burn immediately after turning on the device. We put the multicooker in the stewing mode for meat for 3 hours.

The water boils away, and the meat continues to stew in its own juice. After 3 hours, lay out the stew in jars and tighten the lids.

Stew at home - pork recipe

5 kg of 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 bacon into 1-1.5 cm cubes.
We spread the meat and bacon in a wide saucepan and put it on low heat. It is necessary to let the fat melt out of the fat.
Stirring, simmer the meat (make sure not to burn).
Place allspice and bay leaves. You need to salt the stew later to taste.
The stew should be cooked like jellied meat - 6-7 hours on low heat. The pot must be covered with a lid. Stir the meat periodically.
The meat is considered ready when it will easily separate into fibers. In this case, the fat should be light and transparent.
The final stage of cooking is unfolding the stew into 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 10 peppercorns and 2 bay leaves in each.
We take out the stew from the refrigerator and put it in jars. Then we cover the jars with lids and turn them slightly to fix.
We take a saucepan and put a towel on the bottom. We put banks on it.
Pour water into a saucepan (level - up to the shoulders of cans), cover it with a lid and set it on high heat.
As soon as the water boils, turn the fire to a minimum and cook the stew for 4.5 hours. After that, we take out the cans of stew and roll it 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 preparing it at home. Let's try to cook. 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 less than that of meat by about five times;
salt - at the rate of 1 teaspoon per kilogram of meat;

How to cook stew at home?

For convenience, cut meat into small pieces must be put in a dry saucepan (this is a prerequisite, since fresh meat contains enough moisture necessary for its preparation), salt and put on 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 for more than 1 - 1.5 hours. It takes 4 to 6 hours to cook 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 bacon is added to the meat for stew (you must use half of all the prepared bacon). And only at the end of cooking, bay leaves are added to the stew.
A distinctive feature of cooking stew at home is that you cannot make a tab of onion and garlic when cooking. This is due to the short storage time of the stew.
The readiness of the stew is determined by the taste.
While the stew is hot, it must be decomposed in a dry container, you can use glass jars.
Now it's time to use the leftover bacon for the stew. It must be melted and poured into a container, pouring cooled meat into it. 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 the main course. This is because the stew is a finished product. Using canned meat will shorten the cooking time and, importantly, simplify its preparation. Also, an important quality of stew is that it has a long shelf life, while maintaining all the nutritional value. To cook stew, you can use a variety of 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 cut meat - azu or goulash - is also suitable.
Since beef does not contain the required amount of fat, 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 into it.
When cooking stew, beef tends to boil down by about 40%. That is, to cook a stew, you need to purchase more fresh meat than you want to get a stew. Here is a rough calculation: the consumption rate is 70-100 g of stew per person-day. That is, if 10 people go on a hike 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 packing the stew at home. In addition to glass jars, many people use foil milk cartons or aluminum cans. The choice of packaging is not fundamentally important. The most important thing is that the container for the stew should be clean and sterile. To do this, 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 cooking dishes from fresh meat is impossible due to lack of time, or you just want to make a quick meat snack, or for some other reason. The valuable quality of stew is that it can be stored for more than one year, while maintaining its nutritional value. Moreover, self-cooked stew does not shock you 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 was it meat at all ?!

Beef stew recipe

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

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

How to cook beef stew?

To cook beef stew, the meat cut into small pieces must be put in a dry saucepan, do not forget to salt and put on a very low heat. Since fresh meat contains the required 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 take a maximum of 1-1.5 hours.
For 4-6 hours, we will have to monitor the process of cooking beef stew. After about 2-3 hours, it is necessary to cut ½ of the prepared bacon into small pieces and add to the meat. We leave the beef stew further.
After 6 hours, that is, at the end of cooking, add peppercorns and bay leaves to the beef stew.
It is not recommended to invest in beef stew or onions - due to the short storage time.
The readiness of the beef stew is determined by the taste. While the stew has not cooled down, it is necessary to arrange it in containers (you can use glass jars). And the last step in cooking stew is to melt the remaining ½ part of the bacon and pour it over the cooled stew spread out in jars. This also allows you to preserve the stew for a long time.

Helpful tips on how to cook beef stew

It is preferable to take fresh beef in large chunks (fillets). But already cut meat - azu or goulash - may be suitable. Frozen meat is not recommended.
Since beef is considered not fatty meat, that is, it does not have the required amount of fat for cooking stew, therefore, when cooking stewed beef, it is advisable to use lard. If you make pork stew, then the fat is cut off from the pork beforehand, and at the end of cooking it is melted and poured into jars for stew.
The boiling rate of beef for stew is about 40%. This means that more fresh meat must be purchased than we expect to receive stew. Based on the consumption rate, we calculate: 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 buy 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, it is necessary to wash it in advance, pour over it with boiling water and dry it.

Minced pork stew at home

Pork stew can turn into a gourmet delicacy when cooked with 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. In this recipe, cognac is used 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 eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars with fat, put the minced meat in them.
Minced pork stew is cooked at home on a steam bath for 2 hours.

Pork head stew at home

Pork head stew is a financially affordable option for delicious canned meat. It is very profitable to acquire such a part of the mascara. 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, laid out in jars and sterilized.

Ingredients:

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

Preparation:

Separate the flesh from the bones and cartilage and cut into pieces.
Pour water over the meat, add salt and laurel.
Cook for 4 hours.
Spread the stew into jars and sterilize for 20 minutes.
Close the lids and set aside in the cold.

Pork stew in a slow cooker

Pork stew in a multicooker is juicy and soft. A delicate and jelly-like structure arises from prolonged simmering in a multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and scorching. 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.

Preparation:

Cut the meat into large pieces, put it in a bowl and simmer in the "Pastry" for 20 minutes.
Season and simmer for 5 hours.

Homemade duck stew, recipe

It is not always possible to find meat in the store stew. Everything (from fat to bones) is there except what we are looking for. Home preparation is another matter. It is worth a little work and time to make the whole family enjoy natural canned meat. And by adding a couple of spices or fresh vegetables to the traditional recipe, you get an unusual, but very tasty delicacy.

Required Ingredients:

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

Cooking method:

Take out all the food you need, wash and sterilize the 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 thoroughly with running water.
Put the meat mass in a deep bowl, salt, season with your favorite spices. Leave the slices as they are for 10-15 minutes.
Place chopped vegetables, bay leaves and peppercorns at the bottom of sterilized jars. Top with duck meat.
Fill the jars with water, no more than 2 cm to the top. Cover 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 simmering. Remove the finished preservation from the oven, roll up with clean lids.

Goat meat stew, original recipe

Goat meat is a healthy dietary product. Despite its peculiar smell, it is often used to prepare delicious dishes. Goat meat is salted, smoked, dried, frozen and, of course, stewed for the winter. Stew from goat meat is a great way to preserve the product and all the nutrients it contains. For its correct preparation, it is necessary to maintain the temperature range that is optimal for extinguishing: 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 heat.
Put the meat with broth in sterilized jars, salt and pepper on top to taste, 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 down.
After the time has elapsed, take out the hot canned food, put it on a flat surface and roll 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: peel, remove the fins, entrails and tail. Cut the carcass into small pieces, salt and pepper.
While the fish is soaking in the seasoning, wash and sterilize the 0.5 L jars. Place a bay leaf and a few peppercorns at the bottom of a clean container. Place the pike pieces on top, tamping them lightly.
Cover the filled jars with pieces of foil, set on a baking sheet and simmer at 150C until boiling. After 40 minutes, turn the heat 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 they cool completely.

Canned meat and fish prepared for the winter is a lifesaver for every housewife. With such preparations, in any situation, you can prepare delicious and quick meals. Whether it is 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.