Do-it-yourself stew cooked at home is delicious, because, as a rule, they take the best natural products for its preparation, and they put their soul into the process. You can make homemade stew from beef, pork, veal, lamb, chicken, turkey, rabbit and even elk. It is very convenient to prepare it for future use - in the case when there is nowhere to store a fresh place, the freezer is small. Or when the hostess simply does not have time to tinker with fresh meat. Stew, even homemade, can be stored for many years - up to 5 or more. And the most important thing is that its taste and nutritional value do not get worse.
It is necessary
- - meat;
- - lard;
- - salt;
- - black peppercorns;
- - Bay leaf;
- - onion;
- - carrot;
- - parsley root.
Instructions
Step 1
First, prepare good meat for stew. It is better not to use frozen meat, stew made from fresh meat is much tastier and more nutritious. Remove all bones, veins and veins, films. Then cut the peeled meat into medium-sized pieces, be sure to rinse them.
Step 2
Place the pieces of meat in a saucepan and cover them with cool water. It is necessary that it cover the meat and be slightly taller than it, about one and a half to two centimeters. Then put the saucepan over high heat. Wait for the meat to boil and remove the foam thoroughly.
Step 3
Add coarsely chopped onions, black peppercorns, parsley root, carrot slices to the boiled meat. Then reduce the heat and continue cooking the meat for about two hours. Stir the meat constantly, otherwise it may stick to the bottom.
Step 4
After a couple of hours, remove the onion, salt the meat to taste. Then cook it for about an hour and a half or two more. While cooking, taste and add more salt if necessary. Be prepared for the fact that the meat after such a long processing will significantly boil down, it will become smaller.
Step 5
Next, put a bay leaf to the meat, cook with it for another fifteen minutes, then remove the spice. While the meat is cooking, rinse the glass jars. The volume is at your discretion, but it is convenient to roll the stew into half liter or liter jars. It is better to wash with soda, then rinse thoroughly with water. When the water is drained, place the jars in the oven and set the temperature to 100 ° C. You cannot put it in a hot oven right away, the jars will crack, they should be heated gradually.
Step 6
It can also be sterilized in a multicooker or in the old way, with steam - by installing it in a special nozzle on a saucepan with boiling water. In a multicooker they sterilize as follows: set the "Baking" or "Cooking" mode, pour water into the multicooker, and when it boils, put a basket-steamer on top. Banks are placed upside down on it. The sterilization time is about 15 minutes, you can understand that the process is over when water flows along the walls of the cans.
Step 7
So, the jars are ready, now take out the meat, which is being cooked in the broth, and carefully spread it in them. Then fill the meat in the jars with broth, pour it to the brim. And best of all, melt the lard and pour the resulting melted fat into the jars. The process is simple - chop the bacon in a food processor or meat grinder, heat it in a frying pan, and then strain it through a strainer. True, it is worth remembering that with this option, the stew will turn out to be very high in calories. So if you want to lose weight, filling with lard won't work.
Step 8
Boil the lids, grease them before rolling inside with sunflower oil. This is done to prevent the lids from rusting during long-term storage of the stew. Roll up hot cans with a machine under the lids, turn them over and wait until they cool. Everything, you can remove the stew until better times. It is still better to store it in a cool place. It will be ideal if you have a basement or cellar.
Step 9
Since the advent of multicooker, housewives have begun to cook many dishes with their help. This also applies to homemade stew. It turns out to be much tastier in a multicooker than in a regular saucepan. The main thing, again, is to choose good meat and follow the technology. An important nuance - you do not need to add water when cooking stew in a multicooker, the meat itself will give juice, it will be enough. Some people do not recommend adding onions with carrots, as they like a clean, pronounced meaty taste. But this is all at the discretion of the chef, everyone has different tastes.
Step 10
Install and run the "Extinguishing" program. Set the time to five o'clock if you are stewing veal or pork, and beef takes longer to cook - seven hours. Then you can not approach the meat for two or three hours, this is the beauty of such a device. Then it is still worth checking if all the meat juice has evaporated, if the meat has burnt. If anything, you can add a little hot water and move away from the multicooker again. After you hear a beep, open the cover. Now you need to add spices to the future stew. Mix them well so that the salt, pepper, and whatever herbs you put in will saturate each piece of meat.
Step 11
You can very simply and quickly prepare a delicious pork stew if you first fry small pieces of meat with spices in a pan. You need to fry for 5-7 minutes, then transfer the pork to a saucepan and add water. It will take an hour and a half to cook, no more, pork - the meat is tender, soft, cooks quickly. Then the principle is the same - to put the meat in cans, previously sterilized, pour broth, roll up with boiled and oiled lids. It is definitely not worth adding melted lard to pork, it itself is juicy and fatty.
Step 12
Can be used to cook mouth-watering homemade stew and pressure cooker. This will simplify the process, because beef in a pressure cooker takes a little over an hour, pork - forty minutes. This is the time from the moment the valve hiss. When the meat is cooked, it is necessary, in the same way as in the previous methods, to arrange it in jars, roll it up and put it away for storage in a cool place.
Step 13
The delicious homemade stew can also be autoclaved. This device is intended for sterilization in medicine, but the housewives have adapted to preserve it. In the case of using this unit, the process will be slightly different. The meat is prepared in the same way, the jars and lids are sterilized. But you don't need to cook the meat beforehand. It is already put directly into jars, at the bottom of which spices and salt are laid, then poured with broth and immediately rolled up under the lids. Then these cans are put into an autoclave, filled with water so that they are completely closed, and the lid is screwed on. The pressure should be built up gradually, at a maximum temperature of 120 ° C - cook for 20 minutes, then reduce it so that the cans do not burst.
