Carcass at home. How to cook the most delicious homemade stew?

Canned stew, popularly called simply - stew - a product that has been especially famous since the time of our grandmothers. A rare Soviet family could not do without a can of delicious canned meat, and how many times she helped out the hostesses in preparing treats in a couple of minutes or tourists on hikes. With all the richness of the store choice, many still prefer to do meat preparations at home. And this is understandable! After all, homemade stew, carefully prepared for the future with your own hands, turns out to be surprisingly tasty and satisfying. Absolutely any meat is suitable for cooking and no special equipment, except for cans and a large pot. Following step by step recipes with a photo, you will easily and simply master interesting ways preparations of meat, allowing to preserve its rich aroma and nutritional value for the whole winter.

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Preserving meat for the winter is a troublesome and time-consuming task, but it will save you time in the future for preparing everyday meals for the family. If you spend a few hours preparing pork goulash That's why simple recipe now, then later you can spend more time with loved ones.

Stew is the colloquial name for canned meat that is prepared by stewing. Properly cooked stew can be stored for years, which makes it an everyday dish that saves housewives when there is a lack of time. In the store, it is recommended to choose stew, which is made in accordance with GOST - so you will be sure of the quality of the product. If you do not trust store products, you can make homemade stew.

Homemade beef stew: recipe

Compound:

Beef - 2 kg
Salo - 400 g
Salt - to taste
Bay leaf - to taste

Cooking:

To make homemade stew tasty, the beef must be fresh, not frozen. Cut the meat into small pieces, put them in a saucepan, add salt and put on slow fire. It is not recommended to add water, because in the process of cooking the meat will give juice. Stew the meat under a closed lid, not forgetting to stir occasionally. On average, the extinguishing process takes about 5 hours.
After 2 - 3 hours of stewing, finely chop half the fat and add to the pan with the beef. At the end of cooking, add peppercorns and Bay leaf.
In a separate bowl, melt the 2nd half of the fat. Arrange the finished meat in sterile glass jars, fill with melted bacon and tightly close the lid.
homemade stew beef is ready, you can use it when cooking potatoes, pasta, soups and other dishes.

Pork stew: how to cook?

Compound:

Pork - 1 kg
Salo - 500 g
Bay leaf - to taste
Salt and pepper - to taste

Cooking:

Cut the pork into small pieces, salt and pepper and mix well. Place a bay leaf on the bottom of a sterilized jar, place the pieces of meat tightly, cover the jar with a lid and place in a cold oven.
Turn on the oven at 250 degrees, bring the meat to a boil, then lower the temperature to 150 degrees and cook for 3 hours.
While the stew is languishing, prepare the lard. For this, cut it small pieces, over low heat, melt the fat and pour into a separate bowl.
When you take the meat out of the oven, fill it with fat, roll up the jar and cool. Store the finished stew in a cool place (in the basement, cellar or refrigerator).

Homemade chicken stew

Compound:

Chicken legs - 1.5 kg
Chicken breast - 1 kg
Salt and spices - to taste
Bay leaf - to taste
Black peppercorns - to taste

Cooking:

Chicken stew is ideal for people who do not like fatty meat. Wash the chicken legs and brisket, remove the peel and bones.
Cut the meat into small pieces, place in a saucepan, add salt and spices to taste. Mix well and refrigerate for 40 minutes.
Place bay leaves and peppercorns on the bottom of the jars. Punch down the chilled chicken meat and close the lid.
Cover the bottom of the pan with a towel, put the jars on top, fill them with water so that it does not reach the lids by a few cm.
Close the pot with a lid and put it on high heat.
When the water boils, reduce the heat and simmer for 4.5 hours. As the water boils away, add new water.
When the stew is ready, remove the jars from the pan, screw them tightly with lids and cool at room temperature. Keep chicken stew maybe about half a year.

How to cook stew in a slow cooker?

Compound:

Lamb - 1 kg
Salt and spices - to taste
Black peppercorns - to taste
Bay leaf - to taste

Cooking:

Rinse the lamb and cut it enough large pieces. Put the meat in the multicooker bowl, bring to a boil in the baking mode (about 15 minutes).
Then, salt, add peppercorns and bay leaf. Put the multicooker in the extinguishing mode for 5 hours.
When the time is up, the meat will easily disperse into fibers and can be chopped with a spatula. Bring the fiberized meat back to a boil. Arrange the finished lamb in sterilized jars, close tightly, cool and store in the refrigerator.

Rabbit Stew: Recipe

Compound:

Rabbit carcasses - 3 pcs.
Carrot - 3 pcs.
Salt - to taste
Black peppercorns - to taste

Cooking:

Soak rabbit carcasses in cold water about 2 hours until the meat is completely bled. After, let the water drain, divide the carcasses into parts, cut off the fat and put it in a separate bowl. Cut the meat into small pieces, and set aside the bones from the carcasses. Pour black peppercorns into sterilized jars.
Place the rabbit bones in a saucepan, add salt, pieces of carrots, pour water, put on fire and cook like a regular jellied meat.
Arrange the rabbit meat in jars, cover, place on a baking sheet with salt and place in a cold oven. Set the temperature to 150 degrees and cook the stew for about 2 - 3 hours after boiling.
While the meat is stewing, melt the rabbit fat in a saucepan. Take out the cans of stew, remove the lids, add salt, pour in the hot broth and melted lard.
Roll up the jars and leave to cool completely. Rabbit stew can be stored up to 1 g at room temperature.

The first canned stew appeared in the 19th century and quickly began to gain popularity. home product more fragrant, tasty and natural than the store counterpart. This is a versatile preparation that can be used in soups, cereals and as independent dish. You can store homemade stew for no more than a year in a cool place.

Meat cans have a dual purpose. Firstly, it is a way to preserve excess meat by preserving it. This is true for those who have a household. And secondly, canned meat allows you to quickly cook food, since stew is already finished product.

The store has a wide variety of stews to choose from. But often in industrial canned meat put a lot of fat, offal, and part of the meat in them is small. At home, we can cook the kind of stew that we need. The cheapest option is this. Homemade beef stew is more expensive and takes longer to cook. This meat is dryish, so we will add more lard.

I love to make stew in a water bath. I do not need large volumes, but for several jars this is quite a suitable option. For me, canned meat is not a way to make food supplies, but a way to reduce the time for cooking.

Beef (it is better to take veal) cut into pieces approximately like a shish kebab.

But let's cut the lard as small as possible so that, having melted, it gives fat and gives tenderness to our stew.

Combine lard and beef together. The ratio of fat and meat should be approximately 1:4, that is, for one part of fat - four parts of meat.

Add meat, ground pepper and salt. If the salt is fine, then less may be needed, therefore, in order to avoid oversalting, you can put less salt, and if necessary, salt it later. You can add other seasonings, but this is not necessary: for good meat can be limited to a minimum of ingredients.

We mix the meat mass and fill it with sterile jars. Place one bay leaf in each jar. My bay leaves were crumbled, I added them to the total meat mass.

We cook beef stew in a water bath. At the bottom of the pan we put a stand for the jar, on it - the jar. We fill cold water on the shoulders of the bank. Cover with a lid, screw on slightly and set to boil.

Beef stew at home is cooked for a long time. In a water bath, a half-liter jar should be boiled for 5-6 hours at a slow boil. If the beef is very old and tough, it may take longer. In the process, you can try the stew, if necessary, salt it. But after the test, it is necessary to cook more to ensure sterility.

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

We take out the finished stew, twist the lids to the end.

Keep homemade beef stew in the refrigerator for no more than 6 months. It is advisable to warm up before use.

Stewed meat is an excellent delicacy that you can cook with your own hands at home. Her recipe is extremely simple, and at the end you will get delicious dish, which can be consumed on its own, or added to various rich soups, porridge and stew.

Beef stew can be something like " strategic reserve”, and when you go hiking or on a picnic, you can grab a jar of goodies with you.

Homemade stew is tasty, simple and healthy, so we strongly recommend that you try to cook it yourself. It is best to do this in conventional oven, although some prefer to cook beef stew in an autoclave, slow cooker and other appliances.

In fact, it is most acceptable to cook preservation in the oven. Cooking methods in an autoclave, slow cooker and oven, of course, differ from each other. So, how can you cook delicious, juicy and flavorful beef stew at home?

Choosing meat for preservation

First of all, in order for your preservation to turn out really tasty, satisfying and appetizing, you should choose the “right” meat. This is required for any recipe for this dish.

It's no secret that modern standards for the production of canned food in industrial scale far from ideal. Now nothing is being prepared in accordance with GOST, and therefore you cannot be sure of the quality of the purchased products. In fact, far from the highest quality meat is put into canned food produced at the factory. This is something like non-waste production, for which we pay not only with money, but also with our own health. In addition to the fact that low-grade raw materials are used for ordinary factory stew, one should not forget about the ubiquitous additives and flavor enhancers, which also do not inspire any confidence.

To make your preservation tasty, choose fresh, young meat for its preparation. But it is not recommended to buy veal for these purposes. Despite the fact that this meat is considered the most dietary, tender and healthy, in conservation it is much inferior to traditional beef in terms of its properties. palatability.

It should be understood that not every part of a cow carcass will be equally suitable for canning. The most acceptable would be the purchase of a loin of beef, in which there are no bones and large veins. Be sure to make sure that the meat is fresh - in no case should it be weather-beaten and have an extraneous smell. Ideally, if you can purchase the product directly from the hands of the farmers.

It is out of the question to purchase a frozen piece of meat for cooking. Firstly, after defrosting, it may turn out that it is old and dry. And secondly, frozen and thawed beef will lose all its taste properties, which are essential for high-quality preservation.

Meat preparation

After buying high-quality meat, it will be necessary to prepare it no less qualitatively for further stewing. Remember that during the cooking process, the product will reduce by almost half, which means that you should buy it about 40% more than you want to get stews.

In any recipe for beef stew at home, there is a phased preliminary preparation main raw material:

Remove veins and bones from it, if any;
Buy Separately lard. When cooking meat in a frying pan or slow cooker, it will need to be melted for further preservation pouring. So ready meal can be stored longer, and in addition, it will acquire spicy taste. Grind it into miniature cubes;
cut more beef large pieces, preferably uniform;
Decide in advance what seasonings and spices will be present in your preservation.

You just have to decide how your dish will be prepared. We have already mentioned that meat can be stewed separately in any convenient way, and only then rolled into jars. But the option of stewing directly in the jar would be much more acceptable - this way the canned food will be incredibly rich in taste and tender at the same time.

Traditional recipe for cooking in a jar

How to cook beef stew in a jar? Despite the apparent complexity of such a procedure, you will not need much effort and time spent here.

So, to prepare the stew you will need:

Young and fresh beef - 1 kilogram;
Pork fat - 200 grams;
Bay leaf;
Spices - to taste;
Pea pepper - to taste.

Prepare the stew by following these instructions:

Try not to open the door while extinguishing. oven to avoid bursting of the jar due to temperature differences;
Leave the meat to stew for three hours, then turn off the oven, but do not take out the jar;
Remove the container only when the stew has cooled directly in the oven;
As soon as you do this, immediately roll up the container and put it in a cool, dry place, such as a cellar.

As you can see, there is nothing complicated in preparing preservation according to this recipe. But if you do not want or are afraid to stew meat directly in the jar, you can get by with more simple instructions for cooking.

How to cook stew in a pan or slow cooker?

If you do not wish to cook directly in the oven, you can stew the meat in any other way. Then you just have to put it in a container and pour it with melted fat. After that, you need to roll up the jars and also put the canned food in a cool place.

How to cook stew in a pan:

Put the meat in a deep frying pan and fill it with water so that the surface is covered with it;
Put on medium heat and start cooking;
After boiling water, make a low fire and leave to simmer;
After a few hours (preferably 3-4), salt the meat and add any spices to it (it is also desirable to limit yourself to peas and bay leaves);
Leave to cook for another couple of hours, if necessary - add a little water;
Stew the meat only under the lid, and try to open it as little as possible during the cooking process;
When the dish is ready, turn off the stove and leave the meat to cool;
After cooling, transfer it to sterile jars and roll up.

Beef stew in a slow cooker is cooked approximately according to the same principle, but here everything will be automated. The device must be put on the "extinguishing" mode for a long time.

If you cook the stew in this way, after sorting it into jars, be sure to fill it with melted pork fat. This is necessary so that the preservation is stored longer and more nutritious. Since beef itself is devoid of a large number fat, for this it is taken lard. It can also soften the meat a little and make the canned more tender.

Container in without fail must be sterile. It can be sterilized classical principle- doused with boiling water and dried.

When laying out the finished preservation in jars, they must certainly be completely dry. If there is even a drop of water on them, you run the risk of spoiling both the products and the stew obtained by your own efforts.

Try not to add onion and garlic to the stew (in fresh). Remember that this is not normal meat stew, which means that it is important to follow the rules for it long-term storage. Unfortunately, stew flavored with garlic and onions spoils rather quickly.

Bon Appetit!

Canned goods have a rich history. After all, the first attempts to preserve products for their longer storage were used already in the time of Tutankhamen: archaeologists found an analogue of modern canned food during excavations. Naturally, the development of canning has significantly expanded the capabilities of people. So, for example, it became possible to go on long hikes without the threat of spoiling health from malnutrition. In most cases, ready-made stew is bought. However, such a product (and it will be an order of magnitude tastier and healthier) can be prepared independently.

Cooking homemade beef stew

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

homemade beef stew recipe

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

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

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

To prepare homemade stew you will need: - beef - 1 kg; - pork fat - 200 g; - bay leaf - 10 pcs.; - spices; - peppercorns to taste.

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

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

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

Cook beef stew it is possible in another way. To do this, the meat is enough to cook. And it's not as hard to do as it seems. To prepare such a stew you will need: - beef - 2 kg; - salt, pepper to taste; - bay leaf - 2 pcs.; - water - 2 tablespoons

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

What to consider when preparing homemade stew

One of the wisdom of the people and the experience of more than one generation of housewives say that ladies who have critical days should not be engaged in conservation.

Store the finished product in a cool and dark place. Under all conditions, homemade stew can be stored for about 5 years.

How to cook stew at home video recipe - step by step

Below you will find step by step video recipe to help you prepare.

Having everything the right ingredients and using our tips from this article, you will cook this wonderful dish without much difficulty and (we hope that) with pleasure.