How to cook stew at home

Stew is considered to be a versatile dish. You can take it with you on a hike or use it in combination with side dishes. Often, salads are prepared on the basis of canned meat. Of course, you can go to the store and buy your favorite product, but many housewives prefer to cook the stew themselves. This is not surprising, since in the end it turns out completely natural composition of your favorite meat. Like any other matter, cooking stew includes important aspects. Consider them in order.

Features cooking stew

1. Absolutely any meat is suitable for homemade stew. It can be chicken, lamb, rabbit, pork, or even a beaver and lamb.
2. The duration of cooking depends on the type of meat selected.For example, pork stew languishes longer than a product based on chicken or rabbit.
3. Experienced housewives, through trial and error, brought out their own cooking technology for the stew using an oven or a multicooker.
4. The main advantage of the stew is the availability of components and scrap materials. For the procedure, you will need meat pulp, sterilized cans of small size (0.4–1 l.), Pan.
5. If you prefer to eat pork, lamb, beef stew, it is important to choose the right meat for cooking. The best option are fresh fillet pieces.
6. You can use cutting, on the basis of which everyone's favorite goulash or ase is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking this layer must be cut off.
7. Rabbit stew prepared from the leg, chicken - from the thighs. It is important to remember that the stew is made only from chilled meat. Do not use frozen raw materials.
8. As mentioned earlier, the stew rolls into jars. Dishes must first be sterilized in a convenient way (water bath, oven).The same applies to the covers, they can be tin or plastic.
9. The stew is kept in a cool place without moisture, especially if it is twisted with tin lids. If you comply with the conditions of storage, as well as roll up the finished canned food in a sterile container, the stew will last about 3 years.
10. If nonfat meat is used for cooking the stew, the composition can be “diluted” in melted lard in moderation. Such a move will increase the duration of storage and saturate the dish.
11. Veal is not suitable for stew, since it is significantly inferior to beef in taste. Choose a large piece that you later divide yourself.
12. If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the amount and quantity of additional ingredients.
13. Stew comes from the concept of "stewing". For this procedure, thick-walled and thick-bottomed dishes with high sides are used. The ideal option is a cauldron.
14. If the stew closes in a container with tin lids, grease the past with melted pork lard. Such a course will prevent the formation of rust and increase the storage time.
15. During the cooking process it is important to ensure that the pieces of meat do not float to the surface. Quenching should be done in its own juice, the product will be more saturated.

Pork stew

• meat (pulp) - 3.5 kg.
• onion - 4 pcs.
• bay leaf - 12 pcs.
• salt - 40 gr.
• ground pepper (black) - 7 gr.

1. Mince onion or chop it in a blender, mix with ground pepper and salt. Rinse the pork pulp with water, dry, chop into medium-sized cubes.
2. Knead the composition, move it into a food container and seal it. Send in the cold for 30 minutes. Optionally, you can add your favorite seasonings.
3. During marinating the meat, sterilize the container and lids. Spread bay leaf over the containers, lay the pork. Boil filtered water, pour into jars not to the brim.
4. Cook a thick-bottomed saucepan. Cover the bottom with a towel or lay a wooden board. Put containers with stew, cover with lids.
5. Fill the pot with water, put on medium heat and bring to the appearance of the first bubbles. When this happens, reduce the power to a minimum, keep 4 hours.
6. At all stages of cooking, monitor the presence of water in the pan, if necessary, pour it. When the composition will be ready, twist the banks, turn the bottom up.
7. Wrap the container with the composition with a warm towel, leave at room temperature until it cools (about 12 hours). After that, move the stew in a cold place.

Stew on the basis of the head of pork

• pork head - 1 pc.
• salt - 45 gr.
• ground black pepper to taste
• pea pepper - 5 pcs.
• laurel - 7 pcs.

1. Wash the meat, dry it and cut off the fatty layers (cheek). Remove bones and cartilage, rinse again. Chop the meat into cubes (about 4 * 4 cm in size).
2. Pick up a pot with thick walls and a bottom, send the meat inside. Fill with water so that the liquid covers the pork completely.
3. When the composition boils, reduce the power to the minimum value, simmer for 3.5 hours. Approximately 45 minutes before the final preparation, pour in the bay leaf, pea and ground pepper, and salt.
4. Sterilize the jars in a convenient way, wipe dry. Spread the finished stew in warm containers. Prepare a wide saucepan, cover the bottom of the dish with a thick towel.
5. Put the container with the meat inside, fill with water before the neck (on the hanger).Bring to the appearance of bubbles, reduce the heat, boil for another half hour.
6. When the specified period expires, remove the jars, immediately roll them up with sterile caps. Turn over the container, make sure there are no streaks, cool it.

Beef stew

• meat - 2.5 kg.
• thyme branches - 2 pcs.
• drinking water - 100 ml.
• laurel - 5 pcs.
• ground black pepper to taste
• salt - to taste

1. Wash the beef pulp under the tap, dry with towels, cut into large pieces. Cook the dishes with a thick bottom and walls. The ideal option is considered to be a roaster, in which the meat turns out to be fragrant and saturated.
2. Put chopped pieces of beef in a quenching container, pour in water and mix. Cover with a lid, leave a small hole (about 1 cm.). Put the brazier on a slow fire and simmer for 2.5 hours.
3. It is important to periodically stir and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon. After the specified period, salt, pepper, add thyme branches.
4. Knead the composition, cover and place a towel on top. Let it stand for 8 hours at room temperature.During this time, you need to sterilize the lids with cans to prepare them for laying out canned food.
5. Put bay leaf on the bottom of the container, pack the stew and cork. Send in a cool place, in which there is no light and moisture.
6. To enhance the taste of beef stew, you can add onions and carrots. In order to properly carry out the procedure, peeled vegetables are put to the meat, and before packing, the containers are removed.

Rabbit Stew

• rabbit (leg meat) - 1.8 kg.
• salt - to taste
• spices are optional
• pork lard - 300 gr.

1. Dry the rabbit carcass, cut it, cut off the flesh. Wash the meat, dry with paper towels. Chop into pieces (size about 3 cm.).
2. Sprinkle the meat with salt, mix well, transfer to food container and close. Leave on for 6 hours for pickling.
3. During this period, the salt will suck the excess liquid out of the rabbit, squeeze it out. Fry the pieces in a dry pan with the addition of lard.
4. Already heat-treated rabbit spice seasonings, knead and distribute to clean banks. If desired, add garlic pieces and peas.
5. Pour the meat with seasoning lard, which was left after roasting. Roll up sterilized lids. Wrap the stew in a dark package that does not let in light.

Beaver stew

• beaver - 1 bird
• pea pepper - 8 pcs.
• laurel leaf - 8 pcs.
• ground black pepper - 10 gr.
• salt - to taste

1. Pour bobrin meat under running water, dry and separate bones. Throw away the skin, cut the fat layer, the film. Chop the raw material into medium-sized pieces, rinse and dry again.
2. Prepare a large bowl, send meat to it, fill it with drinking water. The liquid must cover the cubes completely. Hold the composition for about 12 hours. During this period, blood will flow from the carcass, so the water needs to be changed regularly.
3. When the allotted time has elapsed, remove the carcass and squeeze it. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container in which the stew will roll. The same applies to the covers.
4. Put pepper and laurel peas at the bottom of each can, fill the container with pieces of bobrin meat. Pull back from the neck by 3 cm.Take a wide pan, put a towel on the bottom.
5. Put the jars of meat inside, fill the pot with hot water, 2 cm back from the edge. Cover the container with the beaver with lids, leave a small hole.
6. Put on the stove, wait for boiling, then cook at a slow power for another 6.5-7 hours. In the process of cooking the water will begin to boil, so it must be refilled.
7. When the stew is ready, turn off the hotplate and remove the jars. Roll them up, turn the neck down, wrap a warm cloth. Leave to cool for 12 hours, then transfer to cold.
8. Beaver-based stew is considered a delicacy, so it is difficult to purchase it in a regular supermarket. If you present a delicious dish to the table, it will satisfy the needs of even the most sophisticated gourmet.

Chicken stew

• chicken fillet - 2.3 kg.
• salt - 30 gr.
• marjoram - on the tip of a knife
• bay leaf - 6 pcs.
• pepper peas - 10 pcs.
• ground black pepper - 5 gr.

1. Of the listed volume of components you get about 2 kg. finished stew. Prepare jars, process them with soda and sterilize.
2. Wash chicken fillet, dry with paper towel.Cut the fat layer, but do not throw it away, it will come in handy later.
3. Chop the meat with squares, rub with mixed spices and salt. On the bottom of the container, place laurel and pea pepper. Fill tare with chicken, wrap the neck with polyethylene (food film).
4. Make holes in the polyethylene so that air enters the cavity and does not accumulate moisture. Put the container in the roasting pan, and then immediately in the oven. Do not forget to remove the film.
5. You can not put the container in the preheated oven, otherwise the glass will burst. Set the temperature mode to about 200 degrees, languish 3 hours.
6. Approximately 20 minutes before readiness, take the chicken fat that you cut from the filet. Drain it in a skillet, remove the greaves, salt it and leave it to simmer on the fire.
7. Using a pot holder, remove the jars of stew, add baked chicken fat over the mass. Such a move will increase the shelf life, you just have to roll up the container and cool it.
8. Do not rush to move the banks for long-term preservation in a cold place. After capping wrap the container with a towel and leave for 12 hours in the kitchen. Before sending to the cellar make sure there are no streaks.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We described in detail the process of stewing chicken, pork, beef, rabbit and bobrin meat. The latter option is considered an exquisite delicacy. Choose your favorite recipe, follow the instructions, enjoy the fruits of their own labors.

Video: pork stew recipe