How to make stew at home

The stew is the colloquial name for canned meat, which is cooked using stewing. Properly cooked stew can be stored for years, which makes it a regular dish that saves the housewives due to lack of time. It is recommended to choose stew in the store, which is made according to GOST - so you will be sure of the quality of the product. If you do not trust the store products, you can make homemade stew.

Homemade beef stew: recipe

Homemade beef stew: recipe

Composition:

  • Beef - 2 kg
  • Salo - 400 g
  • Salt - to taste
  • Bay leaf - to taste
  • Black pepper peas - to taste

Cooking:

  1. To make the homemade stew delicious, the beef must be fresh, not frozen. Cut the meat into small pieces, put them in a saucepan, add salt and put on a slow fire. Water is not recommended to add, because in the process of cooking the meat will give juice. Simmer the meat under the lid, remembering to stir occasionally. On average, the process of quenching takes about 5 hours.
  2. After 2 - 3 hours of stewing, finely chop half the fat and add to the beef pan in the pan. At the end of cooking, add peas and bay leaves.
  3. In a separate bowl, melt the 2nd half of the bacon. Put the finished meat in sterile glass jars, cover with melted lard and close tightly with the lid.
  4. Homemade beef stew is ready, you can use it when cooking potatoes, pasta, soups and other dishes.

Pork stew: how to cook?

Pork stew: how to cook?

Composition:

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

Cooking:

  1. Cut the pork into small pieces, salt, pepper and mix well. Place a bay leaf on the bottom of the sterilized jar, place the meat pieces tightly, cover the jar with the lid and place in a cold oven.
  2. Turn on the oven at 250 degrees, bring the meat to a boil, then reduce the temperature to 150 degrees and cook for 3 hours.
  3. While the stew is stewing, cook lard. To do this, cut it into small pieces, on a low heat, heat the fat and pour it into a separate dish.
  4. When you get the meat out of the oven, fill it with fat, roll up the jar and cool. Store the prepared stew in a cool place (in the basement, cellar or refrigerator).

Homemade chicken stew

Homemade chicken stew

Composition:

  • Chicken thighs - 1.5 kg
  • Chicken Breast - 1 kg
  • Salt and spices - to taste
  • Bay leaf - to taste
  • Black pepper peas - to taste

Cooking:

  1. Chicken stew is ideal for people who do not like fatty meat. Wash chicken legs and brisket, peel and bones.
  2. Cut the meat into small pieces, put in a saucepan, add salt and spices to taste. Mix well and refrigerate for 40 minutes.
  3. At the bottom of the cans lay a bay leaf and peppercorns. Tamp down chilled chicken meat and close the lid.
  4. 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 a few centimeters.
  5. Cover the saucepan with a lid and set on high heat.
  6. When the water boils, reduce the heat and extinguish for 4.5 hours. As the water boils away, add a new one.
  7. When the stew is ready, remove the jars from the pan, tightly screw the lids and cool at room temperature. Store chicken stew can be about six months.

How to cook stew in a slow cooker?

How to cook stew in a slow cooker?

Composition:

  • Lamb - 1 kg
  • Salt and spices - to taste
  • Black pepper peas - to taste
  • Bay leaf - to taste

Cooking:

  1. Wash the lamb and cut it into large enough pieces. Fold the meat into the bowl of the slow cooker, bring to the boil in baking mode (about 15 minutes).
  2. Then, salt, add peas and bay leaves. Put the slow cooker in fire mode for 5 hours.
  3. When time runs out, the meat will easily diverge into fibers and can be crushed with a spatula. Bring the boiled meat to the boil again. Lay out the finished lamb in sterilized jars, close tightly, cool and store in the refrigerator.

Rabbit Stew

Rabbit Stew: Recipe

Composition:

  • Rabbit carcasses - 3 pcs.
  • Carrots - 3 pcs.
  • Salt - to taste
  • Black pepper peas - to taste

Cooking:

  1. Soak the rabbit carcasses in cold water for about 2 hours until the meat is completely bleeding. After, let the water drain, divide the carcass into parts, cut off the fat and fold it into separate dishes. Cut the meat into small pieces and set aside bones from the carcasses. Put black peppercorns in sterilized jars.
  2. Place rabbit bones in a saucepan, add salt, carrot pieces, pour water, put on the fire and cook as usual aspic.
  3. Spread the rabbit meat over the jars, cover with a lid, put on a baking sheet with salt and place in a cold oven. Set the temperature to 150 degrees and cook the stew about 2 to 3 hours after boiling.
  4. While the meat is stewing, melt the rabbit's fat in a saucepan. Remove the jars of stew, remove the lids, add salt, pour in the hot broth and melted lard.
  5. Roll banks and leave to cool. 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. Homemade product is more fragrant, tasty and natural than the store counterpart. This is a universal billet that can be used in soups, cereals and as an independent dish. Store homemade stew can be no more than a year in a cool place.

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