Homemade stew in the oven - a universal recipe for the winter recipe

Homemade stew in the oven - a universal recipe for the winter recipe

Ingredients

Step-by-step recipe for making Homemade stew in the oven - a universal recipe for the winter with photos

This is how the delicacy is prepared:

Take cool meat, chop it coarsely, set it aside and let it sit.

Sterilize the jars for now. Place peppercorns and bay leaves at the bottom of each container. Later add the meat.

Place the filled containers on a baking sheet, put the food in the oven to stew at 250 degrees, when the contents begin to boil, reduce the temperature to 180 degrees, simmer the delicacy for 2.5 hours.

Grind the lard, place it in a frying pan, and simmer over low heat for half an hour.

Video recipe Homemade stew in the oven - a universal recipe for the winter

GOST stew

You can also prepare stewed meat according to GOST standards for your own family. Believe me, they will be in ecstasy from such a tasty and mouth-watering sweetness!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
meat-1 kg;
salt - 2 tbsp;
peppercorns - to taste;
bay leaf - 2 pcs.;
onions - 2 pcs.

This is how the dish is prepared:

Rinse the meat, cut into medium pieces, add salt and pepper, set aside and let it marinate for an hour.

Homemade pork stew

Stew is an irreplaceable preparation. You can reheat it and quickly whip up dinner. Or take a jar to the dacha to cook fragrant porridge in a cauldron. Well, simply served cool with the freshest bread, it’s tasty and nutritious - a favorite snack for a student.

Now I will carefully tell you how to cook homemade pork stew in the oven. Canned food will be very tasty, and the main thing will be natural. They should be stored in the refrigerator or in a cool (!) and dry (!) cellar.

The recipe for stew indicates the calculation of goods for a 0.5-liter jar. This container is ideal for this type of canning. Well, it’s most convenient to place such jars in the refrigerator.

Advice! The entire baking process will take 3 hours (plus 1 hour to slowly preheat the oven) - so take this into account when you cook.

Ingredients

• pork (pulp) – 400 g
• lard – 40-50 g
• dark peppercorns – 5-6 pcs.
• bay leaf – 1/3 pcs.
• salt – 1 tsp. no slide

Manufacturing

Cut the pork into small pieces - approximately 2-3 cm. It is important that the meat is not lean. Choose pork with fat, otherwise the stew will turn out dry. Naturally, it is not advisable to use expensive neck meat for stewing. Therefore, you can take “goulash” or the so-called “cutlet meat” from the most accessible cuts: back, shank, etc.

Prepare the container - wash the jars with soda, and then sterilize them using any convenient method (I did this in the microwave). Place spices on the bottom of each 0.5 liter container: 5-6 dark peppercorns and 1/3 piece of bay leaf. There is no need to put a whole bay leaf, otherwise its smell will be very pronounced and will spoil the taste of homemade stew.

Place lard with skin on the bottom - approximately 30 g per jar, skin side down (during many hours of stewing, the skin will turn out to be very soft, it will gel and stretch deliciously). Please note: the lard in the recipe is unsalted!

Place the pork pulp, alternating fatty and lean pieces, and tamp down so that they fit tightly into the jar. It will extinguish greatly, so the more you can fit in, the better. When the jars are filled approximately halfway, pour 1 tsp of salt into each jar. under the knife

Place the meat tightly to the top, and at the end place 2 thin slices of lard under the neck (another 20 grams) - they will melt in the oven and create a fat plug on the stew, which will extend its shelf life. If you do not want to use lard, then place the fattest pieces of meat under the top of the stew.

It is necessary to pour salt onto a baking sheet with a low side - in an even layer of approximately 1 cm, it will help fix the jars and prevent the occurrence of smoke if something spills from the jar onto the baking sheet. Place cans of meat on top so that they do not touch! Cover with lids, having previously removed their rubber bands. This is very important, the rubber bands must be removed, otherwise they will burn.

Place the baking sheet in a cool (!) oven on the lower level. Warm up for 10 minutes at 200 degrees, then turn off and leave for 10 minutes. Repeat three times. This way you will preheat the oven in 1 hour, and the glass will not burst due to temperature changes. During this period of time, the meat in the jars will warm up and release its juice. Now you need to set the temperature to 150 degrees and cook the stew for 3 hours. The lids on the jars will rise, so they need to be pressed down on top - it’s most convenient to just put the metal mesh that comes with the oven.

Boil the rubber bands and insert them into the lids (careful - it's hot!). Alternately remove the jars from the oven and immediately roll them up. Actively shake off the seam so that the salt is completely dissolved in it and distributed moderately. Turn it upside down, wrap it in a blanket and leave it like that for 6 hours.

Send the roll to the refrigerator, where the meat juices and fat will completely solidify. From 2.4 kg of meat and 250 g of lard I got 6 jars of excellent homemade stew. This recipe never fails, it has been tested many times and the result is always good!

Stew in the oven in a jar

Ingredients

Pork – 1200 g

Peppercorns – 10-15 pcs.

Allspice – 10 pcs.

Bay leaf – 4 pcs.

Ground pepper – 1 tsp.

• 469 kcal
• 4 hours 30 minutes
• 4 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Previously, I have already shared with you recipes for homemade chicken and beef stew. Then I cooked it in a water bath. Now I’ll tell you how to cook stew in the oven in a jar, and I’ll make it from pork. This dish contains both fat and meat, which, in my opinion, is excellent for mashed potatoes (you don’t have to add oil), for pasta (you also don’t have to add fat for frying). Fatty stew will be good with porridge, and my husband, for example, loves it with pea puree. In a word, the scope of application is wide, it would be a stew, but anyone can figure out how to eat it themselves.

Making homemade stew in the oven in a jar has its own aspects. It is necessary to pour a layer of salt on a baking sheet, and place glass jars on it so that the meat does not burn. But you can fit more jars in the oven than when making them in a water bath. It is convenient to create stew in the oven when all the containers are of different sizes (when making in a water bath, this makes it inconvenient). In short, check out all the recipes offered on our website and choose the one that suits you best.

Let's look at our meat. There is a large layer of fat on it. Separate the meat from the fat.

We use the meat to fill the jars, and melt the lard and add it to the jar later. Add pepper and salt to the meat. Let's mix.

Fill the sterilized containers with meat, not reaching a couple of cm to the edge. In each jar we put a bay leaf, peppercorns (3-5 pcs.) and allspice (3 pcs.).

When we make pork stew in the oven, then if we plan to roll up the jars with metal lids, it is necessary to remove the rubber bands from them during the cooking period. When the time comes to close, the boiled rubber bands will need to be placed under the rim again. If you plan to roll up the stew with screw-on lids, like mine, then we don’t put them in the oven, because they have a rubberized surface inside. We cover the jars with ordinary metal lids without rubber bands or seal them with foil. Well, we roll up the finished stew with boiled screw-on lids.

Put a layer of salt on a baking sheet and place the containers on this pad. Place the jars in a cool oven, heat, reduce the heat and cook the stew for 4 hours. We make sure that a gentle boiling process occurs in the jars. If the gurgling becomes very active, then we reduce the fire, and if it stops completely, then we increase it.

Shortly before the end of cooking, melt the previously trimmed lard into fat.

Immediately after removing from the oven, pour the finished stew with hot fat and roll it up. Turn over and cool. The next day the fat will harden, and a snow cap will appear on our stew.

Stew cooked in the oven in a jar can be used with pasta, potatoes, cereals, vegetable purees, or simply spread on a sandwich.

It is better to store in the refrigerator for no more than six months.

How to cook savory stew in the oven at home

Stew prepared by the zealous hands of the housewife, at home, is even tastier and healthier than store-bought products. To produce nutritious canned food, you can choose any meat according to your own taste. Almost always, housewives prefer to create tasty preparations for the winter from beef, chicken and pork. Other types of meat are no less popular, making tasty and nutritious canned food. Experienced chefs share the secrets of making homemade stew.

Secrets of production

Just one and a half to two decades ago, on store shelves, you could find an assortment of stewed meats packaged in half-liter glass containers. This product has been loved by almost all users. According to the working standards for canning, beef meat of the highest quality was used, with a fat and vein content of no more than 6% of the total amount of pulp. Thanks to the painstaking selection of raw materials, as well as the responsible attitude of producers to the production process, the stew was distinguished by its rich taste, aroma and nutritional value.

Unfortunately, modern technologies allow the use of low quality meat trimmings, which differ in the content of fat, veins and other, sometimes inedible inclusions, for the production of stewed meat in its juice. In order not to endanger yourself and your loved ones, it is recommended to prepare stewed meat in your own juice at home with your own hands.

What will be needed?

The recipe for stew in the oven does not require the use of special ingredients. The main secret is to choose high-quality beef, pork, and veal. Turkey or duck meat is also suitable; housewives often use chicken meat. Any of the named types of raw materials is unsurpassed for the production of homemade stew. Since the housewife prepares a dish at home for her own family and loved ones, you should not prepare stewed meat of low quality. Avoid processing stringy, very fatty or bony products.

Having chosen a suitable type of pulp, do not forget to prepare:

• Lard.
• Spices.
• Unstained, sterilized jars.
• Stainless lids for rolling up jars.

Making cans for stew

Beef preparation

Homemade beef stew in the oven is prepared according to the following recipe:

• For each liter jar you need to take 850-900 grams of beef.
• 100 grams of lard.
• A large quarter or one small onion.
• 20-40 grams of salt.
• One bay leaf.
• A couple of spoons of water.
• 5 peas of aromatic pepper.

We cut the beef into large pieces so that at the end of the manufacturing process, the product does not turn into a porridge-like dish. Once done, you can cut it finely. Onion - in half rings.

Beef preparation

Place meat on the bottom of a prepared sterilized glass container, alternating with onions and spices. Place lard on the very top. Add water. It is important to keep in mind that during the heating process the meat releases juice, which also needs free space in the jar. Therefore, we do not place the food tightly in the container. Leaving two fingers of free space on top, as shown in the photo.

How to cook

Beef or pork is not only a tasty and nutritious product. If you prepare a dish from it incorrectly, without giving it sufficient heat treatment, there is a high possibility of contracting botulism. The insidiousness of this infection (the term means various types of interaction of foreign microorganisms with the human body) lies in the local damage to the product. The causative agent of the disease may be in a jar of stewed meat, but with all this, only one piece will be infected. To prevent accidental infection, it is important to observe the recommended manufacturing temperature.

The rational conditions for making stew in jars are 175 minutes at 120 degrees Celsius. It is unrealistic to achieve these criteria with ordinary boiling. Therefore, it is necessary to cook the stew in jars in the oven. Thanks to the uniform heating of the cabinet, the meat product is completely steamed, thereby eliminating the possibility of infection with botulism.

Extinguishing development

Before placing cans of beef or pork in the oven, you need to preheat it to 200 degrees. We place the glass containers on a baking sheet, cover them with lids, from which we previously remove the rubber bands.

As meat in jars will give juice, which will reach the boiling point, the temperature can be reduced to 150. And although, according to technology, it is recommended to stew pork or beef at a temperature of 120 degrees Celsius, to ensure the absolute readiness of the product, it is better to stew the fillet at a high temperature.

The stew in the oven in a glass jar at a temperature of 120-150 degrees Celsius must be cooked for at least three hours. After the designated time has passed, remove the containers with stewed meat and roll them up with tin lids. Don’t forget to install the rubber bands on the lids in advance. After rolling the containers, turn them upside down and leave until they cool completely.

Stew prepared according to this recipe can be stored for up to three years. As practice shows, no one keeps this product for more than six months. With pasta or potatoes, homemade stew is consumed very quickly.

Stewed poultry

If there are chickens, turkeys or ducks on the farm, it is appropriate to prepare a tasty stew from them. The production of stewed poultry meat in its juice is no different from the production of canned beef or pork. Before storing poultry in jars, it is recommended to remove bones from the carcass if possible. Having prepared filleted pieces of duck or turkey, place them in clean, sterilized jars.

The manufacturing recipe is similar to making beef or pork stew. Mix the poultry fillet with onion rings, pepper and salt. You can add garlic and bay leaf to taste. Don't forget to put small pieces of bird fat on top. Fill the workpiece with water for ? jars, cover the top with foil, as shown in the photo. To prepare, we send the jars to the oven, previously preheated to 200 0 C. Duck, turkey or chicken meat should be stewed for at least 3 hours.

We learn about the main secrets of making homemade stew in the oven from the video file.

At the end

In order to entertain your loved ones with tasty and healthy dishes on winter evenings, it is recommended to prepare beef, pork or poultry stew in the autumn. If you follow the easy tips and advice of experienced chefs, you can create an appetizing, and most importantly healthy and nutritious stew with your own hands at home. To make this dish you will not need any special ingredients. Using fresh meat and spices to taste, you will get a very tasty and beloved dish.