Hello. This article talks about cooking beef stew with a detailed description and recipe.
In the old days, canned meat was made mainly for the needs of the army. If you trace the history of stewed meat, you can find out that it began to be produced in Russia in 1870. This was beef stew. Already at that time, a lot of research was carried out and it turned out that beef retains its natural taste and texture better than other types of meat during long-term sterilization. In addition, the ideal weight of a can of stew was experimentally determined - this is 1 pound, the most balanced daily portion of meat for a soldier of those years.
Nowadays, you can always buy stewed meat in a store, but cheaper, and often better and tastier, stewed meat can be made at home.
Real stew cannot be cooked either in the oven, or in a saucepan, or in other ordinary kitchen utensils. To obtain a stew with a characteristic taste and aroma, a temperature above 100 degrees is required, for which vessels for heating under pressure above atmospheric pressure are used - autoclaves. Many people have the simplest autoclaves; in everyday life they are called pressure cookers, and recently multicookers have appeared - pressure cookers. So I will use this multicooker - pressure cooker. I'm here somehow 
For canning in a pressure cooker you will need jars with a screw-on lid Twist off type III. The capacity of the cans is 500 ml, it is the most convenient. 
I would call the lid a brilliant creation - it made the work of home conservators so much easier. 
The difference from a sealable lid is that the sealing gasket goes along the end of the neck of the jar. 
When the pressure in the jar exceeds the pressure in the pressure cooker, the lid acts as a valve. The tin bends and decompression occurs. As soon as the pressure is balanced, the tightness is restored. This property allows you to avoid using techniques to prevent the lids from falling off at home and screw them tightly right away... In addition, these lids can be reused 
I go to the market to buy meat... I ask the seller about the date of slaughter - this is important. Meat must be stored for a certain period of time in order to undergo the ripening process. Based on the duration of storage after slaughter, meat is divided into three types - fresh, in the stage of rigor rigor and in the stage of rigor resolution.
As can be seen from the table below, we should be most interested in ripened meat. And it must rest after slaughter for at least 2 days, and preferably 5, so that there is a noticeable improvement in taste compared to the steamed one. Frozen meat can be used, but only after the first defrosting. 
The meat was purchased - beef shoulder. There is no need for long and tedious removal of films and small veins. During the sterilization process, they will become soft and edible and will form the basis of a strong, flavorful jelly. 
I cut the meat into pieces of 30-50 g, GOST, by the way, prohibits giving pieces of meat in jars less than 30 g more than 10% 
In addition to meat, you will need a half-liter jar.
Pepper 4 peas
Onion 5 g, (circle 2 mm thick and 3.5 - 4 cm in diameter)
Salt 5 g (teaspoon)
Bay leaf 0.1 g (leaf 6 cm2)
Lard or raw fat 50 g
The figures are taken from the GOST recipe and recalculated to 0.5 kg. This, by the way, is the only valuable information for the average user. You will not find instructions for preparing stewed meat in GOST. Of course, they exist, the so-called technical instructions for GOSTs, but they cost a lot of money. Therefore, there is a fierce ad-lib about this on the Internet. I found more or less sane information only on and in educational textbooks for students. 
I don’t have raw fat, so I grind regular lard. It would be possible to use a meat grinder, but then you will be tortured to wash it. Using a knife is easier and faster for small volumes 
All this must be put in a jar. Besides the match, of course, it's for scale. 
I fill the jar. There are also subtleties here. Place bay leaves, peppers, onions and always some fat on the bottom. It must come into contact with these products. When heated, it absorbs the aromas and distributes them throughout the jar. Salt can be thrown to the bottom, but if the stew is intended to be consumed immediately after cooking, it is better to distribute the salt among the meat for even salting. 
Well, then I fill the jar with meat mixed with lard, as tightly as possible. Water is not added. But if your lids have been used repeatedly, it is better to top up. When cooking with such lids, where the sealing ring is already worn, the liquid will evaporate. 
I leave a free space of 2.5 cm from the end of the neck. Under this condition, a half-liter jar contains 470 g of raw meat.
The jar itself weighs 260g. 
Well, the banks are full. The lids are screwed on immediately. There is no need to be afraid that the jars will burst or the lids will come off. As I wrote above, the covers have the ability to release excess pressure. But banks can burst for other reasons, which I will describe below.
If the meat is very cold, then there is no need to rush into loading the jars; you need to wait until the contents of the jars are warm enough. This is in order to avoid a sharp temperature change during cooking, this is one of the causes of thermal shock. When I don’t want to wait, I put the jars (without a lid) in the microwave at 600 watts for 1-2 minutes... 
To avoid direct contact of the glass with the bottom of the bowl, and this is another reason for thermal damage, I add gauze folded in several layers. But you need to make sure that there are no folds, the thermal conductivity of the fabric is low and the heating of the bottom will be uneven in the area of the fold. 
This collective farm with gauze for the last time, has already purchased a silicone mat. 
And if you are preparing 2 cans, you can use the included plastic steaming stand.
Another question is how much water to pour. Manufacturers of autoclaves specialized for canned food write unequivocally: the coolant (water) must be poured under the neck of the autoclave, regardless of the number of tiers of cans, the cans must be completely covered with water. But in our case this will not work, the height of the bowl does not allow it. Nothing can be done, you have to violate the specifications and pour water to the maximum mark on the bowl.
This multicooker does not have as much pressure as in a specialized autoclave; it allows you to raise the temperature by 110 - 115 degrees, no more. This is certainly not enough for absolute sterilization, but more than enough for household purposes. In my model, I turn on the “soup” mode and set the time to 90 minutes.
Just in case, I provide a table on sterilization time from the American instructions. 
What's so good about a multicooker - you load the product, turn it on and forget it, it will do everything itself. This will not work with a simple pressure cooker or autoclave; you must constantly listen to the hissing of the steam, approach it, control the pressure and temperature. In a multicooker, the thermostat is adjusted so that the process occurs in almost complete silence.
Well, let's see what happened there?
If the multicooker is urgently needed for other purposes, the jars can be taken out immediately when the lid is unlocked. But they are still quite hot and can burst if they come into contact with a cold object. Therefore, if there is no need, it is better to wait until the jars cool down. 
The coolant (water) remained clean and transparent. This means that the lids withstood the pressure and the jars did not release their contents. 
Cans of hot stew. No boiling is observed, which indicates that there is no significant pressure loss inside.
Here the fat is still in melted form. 
As it cools, the fat mostly collects on top and the contents take on the characteristic appearance of stew. If you shake a can of normal beef stew, it should not gurgle. The broth turns into jelly and the contents become one whole. 
If possible, the stew should not be consumed immediately after cooking. It needs to sit for some time to even out the taste.
Here's what the experts write.
After release, canned meat should be kept for at least 3 months to equalize the organoleptic characteristics of the contents. The leveling process involves the uniform distribution of fat, table salt, spices and other components of the contents of the jar, as well as the exchange of substances between the liquid and dense mass.
Every housewife should have recipes in her arsenal that will save her in any, even the most difficult situation. For example, guests came unexpectedly, but there was nothing to eat. Naturally, you need to cook something quickly and, of course, you would like this dish to surprise everyone with its taste. It is precisely for such cases that canned meat exists.
Stew is a universal product; many different dishes can be created on its basis. The only condition is that canned food must be prepared correctly, from high-quality meat. But alas, store-bought stew does not have such guarantees. Fortunately, there is a way out! You can cook the stew yourself. By the way, thanks to modern technology, this will be very easy to do.
Canned meat in a slow cooker is a dish that will not take much time and effort to prepare. Learning to cook stew at home with the help of our indispensable kitchen assistant is really very simple.
What kind of meat can you use to prepare canned food in a slow cooker?
The answer to this question will please many housewives, because it turns out that canned food in a slow cooker can be prepared from almost any meat, for example, pork, or beef, or poultry.
Homemade canned meat: the simplest recipe
To prepare this dish we need:
- meat - 2 kilograms (any variety, as long as it is fresh);
- salt - to taste;
- spices - to taste.
- The first step is to thoroughly wash the meat, then dry it with paper towels. Don’t forget to also get rid of various films and veins, they are of no use to our stew.
- After this, cut the meat into equal slices, 1-2 cm in size, as you prefer.
- Then transfer the meat to the multicooker bowl. Distribute it evenly over the bottom and turn on the “Stew” mode, cooking time is 5-6 hours.
- An hour before the final signal, add salt and spices to the meat, and then mix everything thoroughly. It is recommended to use bay leaves and a mixture of peppers.
- If desired, you can add other spices, for example, a special seasoning for meat, but keep in mind that in this case the stew will no longer taste like traditional canned meat, so you should carefully consider the choice of spices.
- There is no need to add any liquid, because during cooking the meat releases a sufficient amount of its own juice.
- After the signal about the end of cooking, transfer the stew to a separate bowl and leave to cool.
If you wish, you can preserve our dish. To do this, prepare the jars in advance, and after the final signal from the multicooker, pour the hot stew into them, leaving 2 cm up to the neck, then immediately roll up the jars and send them in this form to cool.
This dish has another important advantage - ready-made canned food can be frozen. Experienced chefs assure that even after freezing, the taste data is not lost at all. So for those who don’t like to bother with sterilizing jars, you can simply move the stew into an airtight container and put it in the freezer.
What dishes can be prepared from canned meat?
An entire menu can be made up of dishes that are prepared in a slow cooker using canned meat. With the addition of homemade stew, you get excellent porridges, for example, millet, pea, pearl barley or buckwheat. Naturally, store-bought canned food is also suitable for such dishes, however, no one is responsible for the taste or quality of such dishes, and it is much better to feed your family with delicious food that you have prepared “from A to Z” yourself.
A very spicy dish is obtained if you add canned meat to potatoes or pasta. You will be surprised, but many people even add homemade stew to casseroles or soups. It turns out quite unusual, aromatic and very tasty!
Step-by-step recipes with photos that you will find below will help you choose the most delicious and convenient way for you to prepare canned meat in a slow cooker. Bon appetit!
Daily cooking can tire any housewife. However, there are several delicious, but completely simple dinner options. Such solutions are ideal for busy women. A real find in this regard is hearty potatoes with stew in a slow cooker at a minimum of financial costs. Have you rushed home from work, but don’t have the time or energy to cook? Connect a multicooker to your household chores - a brilliant invention of our time. The electronic assistant will prepare a delicious dish in half an hour; you will spend only 10 minutes preparing vegetables. The recipe is also worth trying for novice cooks, because it is not at all complicated.
Cooking time – 1 hour.
Number of servings – 5.
Ingredients
To feed the whole family a tasty, satisfying, but very simple to prepare dish, you will need to use:
- beef or pork stew - 400 g;
- potatoes – 1.2 kg;
- boiling water – 500 ml;
- onion – 1 pc.;
- fresh parsley - 5 sprigs;
- large carrots - ½ pcs.;
- bay leaves – 2 pcs.;
- sunflower oil - for frying;
- salt and pepper - to taste.
How to make delicious and simple potatoes and stew for dinner in a slow cooker
Cooking a simple dinner couldn't be easier. After all, the multicooker essentially does everything for you. Your main task is to prepare the vegetable slices and transfer the components into the bowl of the household appliance.
- First you need to prepare the onions and carrots. We clean all this and chop it into small cubes of equal size.
- Next, take the potatoes. After peeling it, it should be washed in running water and cut into large slices.
- You will need to pour a little sunflower oil into the multicooker bowl and add the vegetables.
- You will need to set the “Frying” mode on your kitchen appliance. There is no need to turn on the timer. It’s just worth keeping track of when the onions and carrots reach golden color in this program.
The \"Frying\" mode is set
- Add potatoes to the fried vegetables.
- Then put the stew into the slow cooker. Add boiling water: it should cover the food completely. Salt the dish, season with hot spices and bay leaf if desired.
- Close the appliance and cook for 30 minutes on the “Stew” program. After the signal, sprinkle the potatoes and stew with chopped parsley.
The \"Quenching\" mode is set
On a note! Using parsley is optional for this recipe. You can add other greens or do without them altogether. It's a matter of habit and individual preference.
- All that remains is to place the fragrant potatoes on plates and serve.
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Video recipe
To make preparing a simple, but very tasty and nutritious dinner in a slow cooker easy, use this video recipe:
Cooking potatoes and stew in a slow cooker takes much less time and effort than the traditional method - in a saucepan. At the same time, the dish turns out just as tasty, and often even better. Any modern multicooker, for example, Redmond, Panasonic or Polaris, will cope with the task of stewing. Including preparation, the entire process will take 40-50 minutes.
Any type of stew will do: beef, pork, chicken or turkey. It is advisable to use the highest quality stew. When you open the jar, a pleasant aroma of meat should appear without any foreign odors. The stew itself should look like one continuous piece, easily separated into fibers. This is what distinguishes real meat from soy, which cannot be pulled apart with a fork.
You can stew young and old potatoes; it is advisable that the selected variety does not contain a lot of starch, otherwise the pieces will turn into puree.
Ingredients for 4-5 servings:
- potatoes – 1.5 kg (8-10 medium-sized pieces);
- stew - 1 can (330 grams);
- carrots – 1 piece;
- onions – 1 piece;
- garlic – 5 cloves;
- fresh herbs – 1 bunch;
- bay leaf – 1 piece;
- vegetable oil for frying – 1 tablespoon;
- boiled water – 150 ml.
- salt, pepper - to taste.
Recipe for potatoes with stew for a slow cooker
1. Peel and chop the vegetables. Cut carrots into slices, onions and garlic into cubes, potatoes into medium-sized pieces (3-4 cm). Place the stew on a plate and mash with a fork so that there are no lumps left.
2. Pour oil into the multicooker bowl. Fry the onions, carrots and garlic in the “Fry” mode until transparent.
3. Add potatoes and stewed meat to the slow cooker. Place bay leaf. Salt and pepper.
4. Pour water into the bowl, close the lid and set the multicooker to “Stew” mode for 30 minutes. For many models, the minimum set extinguishing time is much longer, for example, 60 minutes. In this case, you just need to stop the cooking process after half an hour.
5. Transfer the potatoes and stew from the multicooker onto plates, sprinkle with chopped herbs. The dish goes well with vegetables.
The combination of potatoes and meat is a classic. There are many options for preparing these ingredients: baking, stewing, frying, with the addition of spices and herbs. If the dish needs to be prepared quickly, you can use stew instead of a piece of meat.
I offer a simple and satisfying recipe for cooking potatoes with stew in a slow cooker. This is my second attempt to cook potatoes with this type of meat.
A prerequisite and guarantee of a tasty dish is high-quality stew. The type of meat from which the stew is made is not important, but the quality plays a major role. My first dish was completely ruined by the stew, bought in a store for a considerable price. Therefore, look for housewives who make the stew themselves, or cook it yourself. Stew is a very convenient thing; at the right time, open the jar and cook a delicious dish.
Prepare all ingredients. Peel and wash the onions and carrots. The cutting shape is any to your taste. I have the onion cut into cubes and the carrots into thin cubes.
Peel, wash and cut the potatoes into large pieces.
Place the congealed fat from the stew into the multicooker bowl, heat it up and add the onions and carrots.
Fry the vegetables in the “fry” mode or any mode suitable for frying until translucent.
Add chopped potatoes to the multicooker bowl.
Add stew to potatoes.
Add spices: bay leaf and pepper. Pour in boiled water. It is better to add salt just before the end of cooking, since the stew may already be well salted, and it is difficult to guess the amount in advance.
Close the multicooker lid, set the “simmer” mode for 40 minutes and do other things.
This is what potatoes and stew cooked in a slow cooker look like. Fast and tasty.
Bon appetit!
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