It is very convenient to always have a jar of stewed meat on hand, because with its help you can cook a huge variety of dishes, for example, boiled potatoes, pasta or buckwheat. As a filling for a variety of pies or for pizza, stew is sometimes simply irreplaceable.
There is not always confidence in the quality of the store stew, so it is better to replace the purchased option with homemade one cooked with your own hands.
- beef - 1.5-2 kg;
- salt, pepper - to taste;
- bay leaf - 2 pieces.;
- thyme - 2 branches;
- water - 2-3 tablespoons.
Preparation
Meat for cooking stew must be chosen carefully, an excellent option would be the underfoot. The purchased piece of meat is washed and dried with a kitchen towel. Then they cut it into large pieces and put it in a cauldron, or any thick-walled dish. Thanks to good dishes, the stew is fragrant and tender.
Add 2-3 tablespoons of water to the dishes, and then cover with a lid. On low heat, the meat should cook for about 2 hours. Periodically, it is necessary to check that the meat is completely in the broth, but you should also not open the lid too often so as not to let off steam.
After 2 hours, the beef is well salted, pepper, bay leaves and thyme are added. Cover the stew with a lid again and leave for 6 hours. Do not open the lid until the dishes in which the stew was cooked completely cool. And when that moment comes, they put the beef in cans and roll it up.
You can also cook stew in a slow cooker. Spread the meat and spices in a bowl and set the stewing mode for 5-6 hours.
