Homemade stew

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

But now on the shelves it is very rare to find truly benign stew. That’s why more housewives are resorting to homemade stew production. And as it turns out, preparing homemade stew is not so difficult. The method of action is not at all difficult, and virtually any kind of meat can be used. In addition, for making seasonings you also need little onion, bay leaf and peppercorns, that’s all. But of course there are recipes where there are much more seasonings and we will look at all the options for making homemade stew.

Homemade chicken stew recipe

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

To prepare stew, take jars and first sterilize them using any method that is easily accessible to you. Then place a bay leaf, three or four peppercorns and garlic into empty sterilized jars. Garlic is not necessary because you like it as you like. And little onion. Place the onion between the layers of meat.

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

After 4 hours of simmering, close the jars and send them to cool at room temperature. Stewed chicken comes out 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 making chicken stew, the bones could not be separated from the meat. But with pork, such a trick will not work here and the bones will be thicker and their structure will be different.

So we separate the meat from the bones and later it’s a good idea to wash the meat in water.

Dark pepper 1 teaspoon

Salt. Before putting the meat in jars, simply rub it with salt.

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

And so first we sterilize the jars. Place dry and unstained containers in the microwave or oven for 3-4 minutes. Afterwards, carefully take out and place the seasonings into jars in equal quantities. Naturally, given that the banks are all the same. It’s better to take small containers, about half a liter, this is the best option for containers for stew.

Place bay leaf, pepper, and onion at the bottom of the container. Later we lay out the meat and lard. But we do not leave very tight space for the water that will be released and in which the meat will be stewed.

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

Recipe for making homemade stew in a cauldron

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

Place the meat in a cauldron or duck pot and add the necessary seasonings. Pour a small amount of water and leave to simmer on low heat after the water boils. Simmer the meat for 5 hours. During the process, make sure there is liquid remaining in the cauldron.

After 5 hours, place the meat in sterilized jars.

Having covered the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take them out and screw on the lids. That's the whole recipe for making pork stew in a cauldron or in a duck pot.

Homemade beef stew

As mentioned earlier, stew can be prepared from virtually any kind of meat. Now the time has come to figure out how to cook beef stew.

In order for the beef stew to come out juicy and savory, you should add lard to it, which will imbue 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 this, you should remove the hard skin from the lard.

How to quickly cook stew at home

For this recipe, it is worth preparing the brine in advance. For 5-6 l. water 800 g salt bay leaf, pepper onion.

Mix everything and put it on fire.

While the brine is boiling, put the meat into the boiling brine. Boil for 20-30 minutes. When the meat is ready, put it in jars and fill it with brine. You won’t get a perfect stew, but the recipe is very suitable; in fact, the meat is ready and can be consumed. With just one caveat, remember that it is quite salty. And if you prepare soup and use this meat, be careful with salt.

Homemade duck stew in a slow cooker

Well, you can also cook stew in a slow cooker. And for this you can also use virtually any kind of meat, but for the current recipe we’ll take duck meat.

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

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

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

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

Stewed pork at home - 9 best recipes for savory meat preparation

Stewed pork at home is a good basis for a huge number of dishes. It is used in making rich soups, added to cereals and potatoes, or simply eaten with bread. The popular canning method ensures a long shelf life of meat, its taste and smell, which makes the product incredibly useful.

How to cook stewed pork?

Stewed pork is a canned stewed meat sold everywhere. Taking into account the unknown origin of store-bought preparations, it is better to cook the stew yourself. The development is very simple: pieces of pork are stewed with lard for 4 hours, after which they are placed in clean jars, sterilized and sealed with lids.

pork - 3 kg;
lard - 500 g;
salt - 15 g;
dark peppercorns - 7 pcs.;
bay leaf - 2 pcs.

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

Homemade pork stew - recipe in a saucepan

Pork stew is prepared at home using different methods.

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

Cut the pork pulp and lard into cubes.
Add salt and stir.
Place laurel, pepper and meat on the bottom of a sterile container.
Cover the jars with lids and place in a saucepan with water.
Pork stew takes 5 hours to cook at home.

Stewed pork in an autoclave

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

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

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

Pork stew at home in the oven

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

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

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

Stewed pork in a slow cooker

Stewed pork in a slow cooker is juicy and soft. The warm and jelly-like structure comes from simmering for a long time in the multicooker bowl. The outermost one has a non-stick bottom, which protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juices and does not require additional water.

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

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

Stewed pork in a pressure cooker - recipe

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

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

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

Stewed pork knuckle - recipe

Stewed pork knuckle belongs to the unique and necessary types of preparations. Not only the taste but also the nutritional characteristics of the meat are presentable. The knuckle, during heat treatment, releases juices rich in natural collagen, which, when hardened, are converted into real jellied meat.

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

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

Stewed minced pork at home

Pork stew can turn into a unique delicacy if you cook it from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as an interior for baking. For piquancy, the minced meat can be varied with additions. In this recipe, cognac is used as a flavoring.

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

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

Stewed pork head at home

Stewed pork head is a financially easy option for obtaining savory preserved meat. Getting such a part of the carcass is very profitable. There is a lot of meat, the taste is no worse than expensive types, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, placed in jars and sterilized.

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

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

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Stew

Recipes for making stew at home will appeal to all housewives, without exception. Firstly, because stew can be prepared from any kind of meat or fish. Secondly, you will literally know what ingredients were used. In general, stew is meat that is prepared using a special method and then preserved in sterilized jars. At the same time, the stew does not necessarily need to be stewed on the stove. There are many recipes for making this dish in the oven, in a slow cooker or pressure cooker. In addition to the main ingredients for stewing (meat or fish), they use cereals (usually buckwheat, barley), vegetables and the most common spices - onions, garlic, bay leaves and pepper.

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Stewed bunny

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Stew

Stewed meat is usually called stewed canned meat. Most often it is found on store shelves, but what could be better than homemade stew, especially if it is prepared from homemade meat. Stewed meat is used in the preparation of almost all dishes, for example: navy-style pasta; potatoes, buckwheat and even rice are often cooked with it. In this topic, our chefs share stew recipes with photos and step-by-step manufacturing instructions.

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How to cook stew?

Ingredients

Dry garlic – 0.3 tsp.

Ground pepper - to taste

Allspice – 3-4 pcs.

Peppercorns – 0.5 tsp.

Bay leaf – 1 pc.

Seasoning for chicken – 0.5 tsp.

Onions – 0.5 pcs.

Ingredients

Ground dark pepper, bay leaf, peppercorns

Ingredients

Pork – 1200 g

Peppercorns – 10-15 pcs.

Allspice – 10 pcs.

Bay leaf – 4 pcs.

Ground pepper – 1 tsp.

Ingredients

Chicken (carcass) – 2 kg

Salt (non-iodized) – 28 g

Ground pepper – 0.5 tsp.

Allspice – 6 peas

Bay leaf – 3 pcs.

Ingredients

Water – about 1 cup

Peppers - to taste

Bay leaf – 1-3 pcs.

Ingredients

Beef – 800 g

Ground pepper – 1.5 tsp.

Bay leaf – 3 pcs.

Ingredients

Pearl barley – 70 g

Pork fat – 50 g

Onions – 1 pc.

Ground dark pepper - to taste

Allspice – 4 pcs.

Bay leaf – 1 pc.

Water - as much as you need

Peppercorns – 5 pcs.

Ingredients

Duck thigh meat – 850 g

Mixture of 5 peppercorns – 1 tsp.

Bay leaf – 2 pcs.

Nutmeg – 2 pinches

Ingredients

Bay leaf – 1 pc.

Ground pepper - to taste

Peppercorns – 6 pcs.

Allspice – 4 pcs.

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