Homemade meat stew. Stewed pork in a slow cooker. Forming and preserving the stew

Homemade stew is not just tasty, it is very tasty. It helps us out not only in the winter when it’s freezing outside and you don’t really want to go to the store in the cold. But also in summer time on a hike, at the dacha, on a fishing trip, it’s convenient to take a jar of stew on a long trip and have a ready-made, delicious snack on the road hearty dish. You can add it to pasta or cook soup. You can also cook delicious meat pie based on stew. In general, stew is a universal product.

But today it is very rare to find really high-quality stew on the shelves. Therefore, more and more housewives are resorting to home production stews. And as it turned out, preparing homemade stew is not so difficult. The algorithm of actions is not at all complicated, and almost any meat can be used. In addition, seasonings for cooking also need a little onion, bay leaf and peppercorns that's all. But of course there are recipes where there are much more seasonings and we will consider all cooking options homemade stew.

And the very first recipe will not be made without reason chicken meat. Chicken is the most affordable meat today and also not expensive. This type of stew is very popular among summer residents, since during the season you can raise chickens at the dacha and prepare stew from them, thereby preserving the meat for the winter.

To prepare stew, take jars and first sterilize them in any way available to you. Then place a bay leaf, three or four peppercorns and garlic into empty sterilized jars. Garlic is not necessary so as you like. And a little onion. Place the onion between the layers of meat.

Place the chicken pieces into jars, cover with lids, and place in the oven for 4 hours. Most optimal temperature 145 degrees is considered for cooking. But even if it is 150 it is not critical. I immediately warn you that during the cooking process the meat may shrink, so it is worth putting a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink especially.

After four hours of simmering, close the jars and send them to cool at room temperature. Chicken stew turns out very tasty and nutritious. Chicken meat contains a very large amount of essential amino acids to the human body. So don't forget to include chicken in your diet.

Homemade pork stew

If in the recipe for making chicken stew, the bones could not be separated from the meat. But with pork this trick won’t work here and the bones will be thicker and their structure will be different.

So we separate the meat from the bones and then rinse the meat well in water.

Meat pulp 1 kg.

Black pepper 1 teaspoon

Salt. Before putting the meat in jars, simply rub it with salt.

Bay leaf.

Onion.

Garlic.

If the meat is not fatty, you should add a little pure lard. For 1 kg of meat, 200 grams of lard is enough. It is better to cut the lard into pieces less meat. This way it will dissolve faster and saturate the meat with fat and your stew will turn out juicy.

And so, first of all, we sterilize the jars. Place dry and clean jars in the microwave or oven for 3-4 minutes. Afterwards, carefully take out and place the seasonings in equal quantities into the jars. Of course, despite the fact that the banks are all the same. It is advisable to take small jars, about half a liter, this one best option containers for stew.

Place bay leaf, pepper, and onion at the bottom of the jar. Then we lay out the meat and lard. But we don’t leave too much space for the liquid that will be released and in which the meat will be stewed.

After the meat is placed in jars and covered iron lids, put the jars in the oven and keep them there for 4 hours at a temperature of 140-150 degrees. Then screw the jars on and keep them with their lids down until they cool completely. It is advisable to cover all jars with a warm blanket.

Recipe for homemade stew in a cauldron

There is a second option for preparing stew. In this option, all the meat can be stewed in a cauldron or in a duck pot.

Place the meat in a cauldron or duck pot and add the necessary seasonings. Let's pour a small amount of water and leave to simmer on low heat after the water boils. Simmer the meat for 5 hours. During the process, make sure that there is liquid remaining in the cauldron.

After five hours, place the meat in sterilized jars.

Cover the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take them out and screw on the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck pot.

Homemade beef stew

As mentioned earlier, stew can be prepared from almost any meat. Now the time has come to learn how to cook beef stew.

To make the beef stew juicy and tasty, you should add lard which will supply meat special taste and will add juiciness to dry beef. For 1 kg of meat, 200 grams of lard will be enough. But before that, you should remove the hard skin from the lard.

And so the meat is cut into pieces such that they fit into the neck of the jar. Before laying out the meat should be washed thoroughly.

To the floor liter jars lay out the bay leaves, peppers, onions, and allspice.

Lay out the meat and leave room for lard.

Spread the top layer of lard and cover the jars with foil.

Of course, we only take sterilized jars.

Before placing the jars on the baking sheet, a little trick.

It is better to cover the baking sheet with foil, since during cooking fat may spill out of the jars and will certainly burn. And the foil will protect your baking sheet.

And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.

Then turn off the heat completely and wait until the oven cools down. naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.

How to quickly cook stew at home

For this recipe, you should first prepare the brine. For 5-6 liters of water, 800 grams of bay leaf salt, onion pepper.

Mix everything and send it to the fire.

While the brine is boiling, place the meat into the boiling brine. Boil for 20-30 minutes. As soon as the meat is ready, put it in jars and fill it with brine. What you get is not quite a stew, but the recipe is very suitable; in fact, the meat is ready and can be consumed. With one caveat, remember that it is very salty. And if you prepare soup using this meat, be careful with salt.

Homemade duck stew in a slow cooker

Yes, you can also cook stew in a slow cooker. And for this you can also use almost any meat, but for today's recipe Let's take duck meat.

Trim the carcass and cut it into small pieces so that they can easily fit into the neck of the jar.

We put the meat in the multicooker bowl and season it with spices, and this is the same bay leaves, a couple of leaves, a teaspoon of salt, 3-4 peas of allspice, one onion and you can also add a little black pepper for a spicy taste.

Pour a little more water into the multicooker bowl so that the meat does not burn immediately after turning on the device. Set the multicooker to stewing mode for 3 hours.

The water boils away, and the meat continues to stew in own juice. After 3 hours, put the stew into jars and screw on the lids.

The stew, without a doubt, has lost its former strategic importance, which it had a couple of decades ago. However, for some categories of humanity it remains as important as ever. These primarily include hunters, tourists, fishermen, that is, those who spend a long time in nature, in “wild” conditions. And if a traveler does not want to eat only porridge for several days, he will have to take stewed meat with him.

Without a doubt, you can get by with a store-bought one. But usually all sorts of trimmings, tripe and low-grade meat are allowed into it. And the degree of its freshness is often questionable. So if a person does not want to suffer with his stomach, he will have to learn how to cook stew at home in order to be completely confident in the products that he takes to places far from civilization.

What kind of meat is good?

Basically, any: beef, chicken, pork, rabbit or lamb. You can also mix several types. The main condition is that it must be fresh. Chilled will also work, but under no circumstances frozen. Buy fillet - in large pieces or already chopped (for example, for goulash). You can roll a bird straight with the bones, but for a rabbit, only pieces cut from the legs are suitable for stewing. Please note that most types of meat (except pork) are quite lean, and stew necessarily requires fat, so you will have to buy additional lard. From pork, from which the fattest pieces are taken, before preparing the stew at home, the fat is cut off even before cooking.

Selection and preparation of dishes

The weakest “point” of stewed meat is its storage. Therefore, it is important to properly sterilize the containers in which it will be rolled. This can be done in any way - boiling followed by drying or calcination in the oven. It is necessary to sterilize not only the jars, but also the lids, so it is better to take the latter metal ones (or those that are rolled by a machine, or with a twist). To prevent them from rusting during storage, they are coated with fat on the outside. Heat-resistant plastic ones, those that close hermetically, are also suitable - they are also boiled or calcined.

Sometimes milk cartons, which are lined with foil on the inside, are used to package the stew. But this method presupposes fairly rapid use, since it is impossible to achieve special sterility from them, and you cannot seal them hermetically. In some cases, the stew is placed in small aluminum cans, but the complaints against them are the same. For long storage still choose glass jars, since cooking stew at home, wasting food, time, and then losing the result of your labor is very disappointing.

The easiest way

The most common and simple recipe stews at home next. Take fresh meat, salt, lard (in the ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and peppercorns. If you have pork, lard is excluded. The meat is coarsely chopped, salted, and spices are added (if desired). Bay leaves and pepper are placed in sterile jars at the bottom, and meat on top, but you need to make sure that fatty slices are interspersed with lean ones. Lard (or pork fat) is melted and containers are filled with it. The baking sheet is generously sprinkled with coarse salt, the filled dish is placed on it, and the sheet is placed in an unheated oven. After which it is heated to 200 degrees, and the jars stand in it for about three hours, and then they are rolled up with sterile lids.

If you have beef stew, remember that such meat decreases in volume during cooking, so as it sags, you will have to add it from a jar specially designated for this.

The basis is stewing

The main ingredients and their quantities are the same. However, the chopped meat is not placed in jars, but placed salted in a dry pan. Water is not added! The vessel is placed on the most small fire for four hours (if there is a lot of meat, then for all six). Juice will be released from the meat, in which it is stewed. To prevent it from sticking to the bottom, you must periodically stir the contents of the container. After two or three hours, add finely chopped half of the lard (it is required for beef, lamb, poultry or rabbit stew), which will slowly melt. At the very end, spices are added - at least laurel and peppercorns. Not a single homemade stew recipe includes onions and garlic - they quickly make the meat unusable. When hot, the product is placed in sterilized jars, the second half of the lard is melted, which is poured into the cooled stew. The containers are closed and stored in the cellar.

Chops in a can

A very unique way to cook stew at home. For a kilo of meat, take 50 g of lard, 6 bay leaves, 2 small spoons of salt and 1 black pepper, this time ground. The meat is beaten into large pieces on both sides, two-thirds of the laurel is placed at the bottom of the container where the workpiece will be stored, and salted and peppered “chops” are placed on it (as densely as possible). The vessel must be chosen high. The lard is finely chopped and laid out on top, with the rest of the bay leaf on top. The jars are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. The necks of the vessels should be tightly wrapped in foil. After three hours, the containers are taken out, the foil is removed and replaced with tight lids. This recipe produces the most delicious beef stew.

Cooking with pork

Note that most housewives prefer this meat. This is easy to explain: homemade pork stew cooks faster, is softer and does not require additional lard. However, not everyone likes the greasy taste. We offer a way to disguise it and make the meat more piquant. For 800 g of meat, take 100 g of sour prunes, a large onion, bay leaf, pepper and a little lard. Fry the chopped pork and chopped onion in lard - not too much, just until lightly browned. Then add a couple of tablespoons of water and add prunes. Everything is stewed together for about ten minutes, after which it is put into jars and covered with spices.

Since the stew is packaged hot, a spoon must be placed in glass containers in advance, otherwise they may burst. The resulting meat juice is distributed evenly, and the jars are placed open in the oven on a sheet covered with salt. First, the cabinet is heated to 110 degrees, and the stew is kept in it for 40 minutes. Then the temperature rises to 180, and simmering lasts about 4 hours. The finished meat is hermetically sealed, and the jar is turned upside down until it cools. This preparation of stew is a little longer than the previously described process, but the taste of the final product is subtle and delicate.

Stew with broth

For it, meat with bones is taken - or bones are purchased separately. The meat is chopped, sprinkled with salt and left for half an hour to an hour to release the juice. Broth with spices is boiled from the bones, filtered and set aside to cool. Place the meat in sterile jars as tightly as possible and pour meat juice and broth. Then everything is as usual: the containers are placed on a baking sheet in cold oven, the temperature rises to 110 - and we wait. If your stew is made from chicken, it will simmer for an hour, from beef, pork or lamb - all two. A sign of readiness can be the boiling of the liquid in the jars. The vessels are removed, closed, turned over on the lid for about five minutes, and then back to the bottom. You can eat it as soon as it cools down, but only store it in the cold. But the broth becomes like jelly or jellied meat, so their lovers get double pleasure.

Chicken stew with onions

Most often, chicken is rolled up in the same way as other types of meat. However, there is more interesting way how to cook poultry stew at home. For example, peel it, cut it into portions, grind the onion into a puree (if you don’t have a blender, pass it through a meat grinder twice or grate it), grind the bay leaf with peppercorns in a coffee grinder. Chicken slices mix well with onion puree and spice powder and pour into half-liter clean jars (not to the very top). Stewing in the oven takes place at standard temperature, not under the lid. After about an hour, you need to seal the jars with sterile lids. This chicken stew turns out juicy and fragrant.

To the happy owners of a multicooker

Those who managed to have such a useful unit at home often have no idea how to cook stew at home using it. And there is nothing complicated about it. The first rule is that the pieces should be approximately equal in size. Secondly, they need to be dried before putting them into the multicooker. Third, no water, oil or fat is added. The device is turned on for 5 hours in extinguishing mode. At the end of this period, salt, pepper and lava leaf are introduced. The contents of the bowl are mixed and placed in sterilized jars. By the way, you can also prepare them using a multicooker - take a bowl for steam cooking, put jars in it, turn on the “steamer” mode - and after ten minutes the containers are sterile. Further actions are standard: roll up, turn over, put the cooled dishes in a cool place.

The most correct way is in an autoclave

Its use guarantees very long (up to 10 years) storage. Those who often use stewed meat should definitely either buy or assemble their own machine. A product sterilized in it can completely retain its taste and freshness even when not stored in the cold, and even without hermetically sealed. Note that the stew in an autoclave is initially prepared using the usual method you like. For example, using an oven or multicooker. The differences begin after rolling. First of all, sealed jars do not cool down natural conditions, and for a day they are wrapped or placed in warmth. Then they are placed in the autoclave on top of each other. The container is filled with water so that even the lids do not protrude from under it. The autoclave is then closed and air is pumped to a pressure of one and a half bars, after which it is placed on the fire until the pressure rises to four. When the desired number is reached, the fire is reduced and the contents of the autoclave are sterilized for four hours.

After this treatment, rest assured that your stew will remain “as cooked yesterday” for many years.

Stew at home is meat stewed using a certain technology for the purpose of long-term storage. Stew is a ready-made product that can be consumed without further heat treatment, although most often we grab it like a magic wand when we need to feed our family in a matter of minutes.

At the same time, we add it to, buckwheat porridge, potatoes or soup for a quick fix. Despite the fact that almost every home has a large-capacity freezer, which allows you to preserve a large amount of food, including fresh meat, the question is how to cook homemade stew does not lose its relevance. Stew recipes are especially interesting for those who own farmsteads.

You can cook stew at home using any meat you have on hand. Very delicious stew obtained from pork, rabbit, beef, lamb. You can also prepare stewed poultry, for example, chicken, ducks, geese. The least popular stew is made from goats, muskrats and nutria, because even after prolonged soaking they still have a characteristic and specific smell.

If you think that cook stew at home difficult, then you are wrong. The process of preparing stew is quite lengthy, but not labor-intensive, because most of the time it just cooks; all you need is to watch it from time to time. You can simplify the preparation of stewed meat for the winter using an autoclave, pressure cooker or multicooker. Don’t be upset if you don’t have these household appliances, because even without them you can prepare an equally tasty stew from any type of meat.

Homemade stew. Best Recipes

As an example of this - homemade chicken stew which is cooked in the oven.

Homemade chicken stew - recipe

Ingredients:

– 2 kg.,
Bay leaf,
Black peppercorns,
Salt – 1 tbsp. spoon without a slide.

From this amount of chicken fillet you will get three and a half liter jars chicken stew. Chicken fillet wash and cut into pieces measuring 5 by 5 cm. Salt it and add black peppercorns. You can add other seasonings that you like. Mix the meat with your hands, cover the bowl with a lid and place in the refrigerator to marinate. In the meantime, you can start sterilizing the jars.

Sterilize them thoroughly in a way that is convenient for you. Place 2 bay leaves and 4-5 black peppercorns at the bottom of each jar. Fill the jars with chicken fillet and press it down with your hands; the less space between the pieces of meat, the better. Place the jars in a cold oven.

Heat it to a temperature of 180C and keep the jars in it for about 4 hours. After this time, take them out and seal them with scalded metal lids. Turn the jars over and wrap until cool. Homemade stew recipe, which we reviewed, like other preparations, is best stored in a cold and dry room.

Homemade pork stew - recipe

Ingredients:

– 3 kg.,
Lard – 200 gr.,
Bay leaf,
Peppercorns (black and allspice),
Water – 1 glass,
Salt to taste

Homemade pork stew, prepared according to this recipe, tastes no worse than the factory one, known to us from childhood. Pieces of meat for a long time heat treatment turn out soft and juicy. Try it and see for yourself. Before preparing homemade pork stew, the meat should be washed under running water.

Remove the skin from the lard. Cut the pork pulp and lard into pieces no larger than 5 by 5 cm. Combine the meat and lard and mix. Add salt Bay leaf and pepper, and then transfer to the pan. Pour in water. Place the pan with the meat to simmer over low heat for 3-4 hours.

Sterilize jars and metal lids a few minutes before they are ready. After this, put the stew into jars and roll up. The stew should be kept upside down under a warm blanket until it cools.

And this one is homemade beef stew prepared using a pressure cooker.

Beef stew in a pressure cooker - recipe

Ingredients:

– 4 kg.,
Pork lard – 500 gr.,
Black peppercorns – 30 gr.,
Salt - 2 tbsp. spoons,
Bay leaf - several leaves.

Making homemade stew made from beef, this recipe requires the addition of lard, since beef is quite lean meat. Cut the beef into pieces similar to those for kebabs. Cut the lard into cubes measuring 1 by 1 cm. Place in one large bowl. Add salt and stir.

Place a few black peppercorns and a couple of bay leaves at the bottom of clean jars. Next, place the meat in jars, compacting it tightly with your hands. The meat should be up to the hangers of the cans. Seal the jars tightly with metal lids. Place them in the bottom of the pressure cooker and pour water up to the hangers of the jars.

Close the pressure cooker and cook the stew for at least 2 hours. After this, remove the pressure cooker from the stove and let it cool. Never open a hot pressure cooker because the pressure difference may cause the jars to burst. Once it has cooled, open the lid and remove the jars. There is no need to turn them over or wrap them. Subject to all the rules, such stew can be stored for years in a cold room.

Stewed rabbit - recipe

Ingredients:

Carcass – 1 pc.,
Lard – 200-300 gr.,
Black peppercorns,
Bay leaf,
Salt – 1 tbsp. spoon.

Before as make stew at home, wash the gutted rabbit carcass with water. Using a sharp knife, cut the meat from the bones. Cut the resulting meat into small pieces. Finely chop the lard. Place the meat and lard in a bowl, add salt and refrigerate for 1 hour. During this time, the meat will release juice and you can continue cooking it.

Place the pieces of rabbit meat with lard in a heated frying pan and fry until golden color, but not until ready. Sterilize the jars. Place half of the fried meat in them, add a bay leaf and a few black peppercorns. Then add the meat again. The jars should be completely filled with meat.

Wrap the neck of the jars tightly with two layers of foil and place in the oven. At an oven temperature of 180 C, the stew must be cooked for at least 4 hours. After this, take out the jars, remove the foil from them and roll up with metal lids. The finished stew should be turned over and wrapped.

And now we will directly see how to make homemade duck stew.

Any stew always brings back memories of the past, of my student years. Tasty and aromatic meat, cold or heated, is a good appetizer or addition to the main dish; you can also use it to prepare a delicious roast.

Store-bought stew, in our time, has become significantly different from what it was before. Now it is becoming increasingly difficult to find meat in it; often the stew contains a lot of fat, liquid and unknown components.

Making stew at home is not at all difficult. This will take a minimum of your effort; the oven will do everything. You can use different meats for this dish: chicken, pork, beef, duck, goose, or rabbit. The meat may not be cheap, but if you calculate the yield of the resulting stew and then compare it with the store-bought one, you will be convinced that it turns out cheaper than in the store, and also much tastier, and you are sure that your stew contains all natural ingredients.

Cooking homemade duck stew, you can add your favorite spices and also use them in its preparation aromatic vegetables, like sweet and hot peppers, garlic and celery, carrots and onions.

Today let's prepare stew from domestic duck, this way you can make stew from any bird.

You will need about 4 hours to make this stew.

One bird will yield two jars of stew, 0.5 and 0.7 liters.

Ingredients:

fresh - 1 pc.
carrot - 1 pc.
onion- 1 PC.
sea salt - 2 tsp.
sugar - 1 tsp.
laurel leaf - 2 pcs.
clove buds - 4 pcs.
pepper sweet pea- 4 things.
cinnamon stick,
cardamom - 1 pc.
juniper berries - 4 pcs.

Homemade duck stew - recipe

Rinse the bird carcass with water and dry it.

Now you need to cut the bird into small pieces along with the bones; you can remove large bones. Then cook broth or soup from the seeds. Do not trim the fat - it will serve as a natural meat preservative.

Select small jars for stew, so that it only takes one jar of stew to prepare one dish.
Peel and wash the onions and carrots, cut into medium pieces, place half of the vegetables on the bottom of the jars.

Divide all the spices in half between two jars, leaving some of the spices to put on top.

Add spices to jars, always use the spices that you prefer, or try and experiment and add new spices for you, you can first study this or that new spice. In addition to aroma, spices have beneficial properties.

Place the chopped meat tightly in jars to the top, place the remaining vegetables on top or on the sides.

Pour 1 tsp into each jar. sea salt, and 0.5 tsp. Sahara. Cover with metal lids; if they have rubber bands, remove them. Place the jars in a cold oven on a baking sheet, turn it on to 150 degrees. Cook the duck for 3 hours (young birds), or 4 hours (for older birds).

Ready homemade duck stew remove from the oven, insert a rubber band and roll up or screw on the lids.

Turn the jars over, cover them, and leave them to cool completely. Store this stew in a cool place.

Sometimes for cooking a full lunch lack of strength, and then many housewives go for a jar canned meat to the nearest store. Finding natural canned meat among the mass of cans is extremely difficult. In order not to risk your health, it is better to learn how to cook stew at home, especially since for this you only need a good meat piece, a little fat and sterilized jars.

How to cook stew at home

To keep canned food for a long time, the jars are sterilized before sealing and the lids are greased (this will prevent rust). The finished product should be stored in a cool and dark place: cellar, pantry, basement. With high-quality sterilization of jars, making the right choice tenderloins, stew prepared for the winter at home can be stored long term– from 2 to 5 years.

Food preparation

Stew at home will in any case turn out tastier than a store-bought product. For preservation, you can use any available fillet: rabbit, beef, pork, chicken. Gourmets can try preparing a dish from elk or beaver. Both chopped options (azu, goulash) and whole pieces clippings. The only condition is not to use frozen fillets, but only chilled ones.

Stew recipe

Such preparations can be used for cooking different dishes: navy pasta, buckwheat, rice, fragrant pies. It turns out tender, tasty and juicy winter preparation made from chicken. Fans of dietary products will appreciate canned rabbit, and connoisseurs of the unusual will appreciate canned elk meat. Try it different recipes dishes and choose the one that suits your taste.

Chicken

Time: 5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 165 kcal per 100 g (in all recipes).
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Homemade chicken stew is prepared faster than a similar dish made from pork or beef. For cooking, you can use a whole chicken, thigh or legs, but you should add a little less brisket - this meat is too dry. The skin is removed from the chicken, as are most of the bones. Delicious preparation it will work if you cook it from domestic chicken.

Ingredients:

chicken – 0.5 kg;
salt – 1 tsp;
garlic powder– 0.3 tsp;
allspice peas – 3-4 pcs.;
black pepper - to taste;
bay leaf – 1 pc.;
onion – ½ part of the head;
seasonings as desired.

Cooking method:

Wash the chicken, trim the skin, remove the bones, cut the fillet into pieces.
Mix the fillet with salt, pepper and other seasonings.
To enrich the taste, add finely chopped onion to the chicken, about ½ of the head per half-liter jar.
Sterilize the container. Fill the containers with chicken, leaving 1-2 centimeters to the top.
Pour over the chicken boiled water so that the liquid reaches the shoulders of the jar.
Pour into the pan cold water, place a stand on the bottom.
Place the container in a pan of water.
Simmer over low heat for about 4 hours.

Homemade beef stew

Time: 6 hours.
Number of servings: 10 persons.
Calorie content of the dish: 270 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

When stewing, the beef is boiled down by about a third; this is worth taking into account when purchasing. So that you get 10 kg home canned food, you will need to buy 14 kg of tenderloin. Beef itself is dry meat, so for the preparation to be tasty, for this amount of fillet you will need to buy another 2 kg of lard. Buy only beef tenderloin, veal stew It turns out not so tasty.

Ingredients:

beef – 800 g;
lard – 200 g;
salt – 1 tsp;
bay leaf – 2 pcs.;
ground pepper– 1.5 tsp.

Cooking method:

Cut the beef into medium-sized pieces.
Finely chop the lard so that it melts completely during cooking.
Add spices to the lard and beef, stir.
Fill sterilized jars with the prepared ingredients and place a bay leaf on top.
Cook in a water bath as in the previous recipe for about 6 hours.

DIY pork stew

Time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 469 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Stewed pork at home in the oven is prepared in a slightly different way. To prevent the dish from burning, before placing the jars, the baking sheet must be sprinkled with coarse salt. You need to put the stew in a cold oven, this will prevent the glass from cracking. But in the oven you can make several twists at once for the winter. At the same time, glass containers can be of different sizes, which cannot be done when cooking in a water bath.

Ingredients:

fatty pork – 1.2 kg;
salt – 2.5 tsp;
peppercorns – 10 pcs.;
ground pepper – 1 tsp;
allspice – 5-6 pcs.;
bay leaf – 4 pcs.

Cooking method:

Using a knife, remove the layer of fat from the pork and cut the tenderloin into small pieces.
Season the pork with all the spices and stir.
Place bay leaves on the bottom of sterilized jars, then pork.
Cover, but do not screw, the lids on the jars.
Place the container on a baking sheet sprinkled with salt and put it in the oven.
Preheat the oven to 200 degrees, then lower the temperature to 150 and continue cooking for another 4 hours.
20 minutes before the end, carefully remove the jars and pour pre-melted lard over the pulp.
Cook for 20 minutes, then remove, roll up and turn over.
Before storing the product in the pantry, wait until the container has completely cooled.

Stewed duck

Time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 308 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

If you have a duck carcass, you can use it to make wonderful preparation for the winter, and much cheaper and tastier than if you bought it in a store. For duck preparations, you can take either the whole carcass or just the thighs of the bird. It is better to cut off the skin and tight veins with a knife, and cut the fillet into small pieces. If you like your homemade stew richer, pour melted fat over the duck at the end of cooking.

Ingredients:

duck thighs – 900 g;
pepper mixture – 1 tsp;
bay leaf – 2 pcs.;
water – 150 ml;
nutmeg– 2 pinches;
salt – 1 tbsp. l.

Cooking method:

Place the chopped fillet in the slow cooker, add spices.
Pour in water so that it completely covers the duck.
Turn on the “Simmering” program, set the timer for 3 hours.
Place the finished fillet in sterilized jars and cover with fat if desired.
Cool, cover with plastic lids and store in the refrigerator.

Homemade rabbit stew

Time: 6 hours.
Number of servings: 10 persons.
Calorie content of the dish: 204 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Rabbit meat is considered the most delicious and dietary. Fillet stewed in its own juice turns out very tender and juicy. The technology for preparing such preparations for the winter is somewhat different from the options described above. Here the rabbit is stewed in a large enamel tank, and to prevent the jars from bouncing while the water is boiling, a wooden circle is placed at the bottom of the tank. If you do not have such devices, the recipe can be adapted for a slow cooker by preparing the dish in the “Simmering” mode.

Ingredients:

rabbit carcass – 5 pcs.;
cloves – 2-3 pcs.;
allspice – 3 peas;
black pepper – 7 peas;
bay leaf – 7 pcs.

Cooking method:

Separate the rabbit flesh from the backbone, cut into pieces the size of Walnut.
Using a sharp knife, remove the internal rabbit fat and place it in a separate bowl.
At the bottom of a sterilized glass jar, place a few peppercorns, a bay leaf and a little rabbit or pork fat.
Pack pieces of rabbit meat tightly into jars, seasoned with salt and pepper. Place a sprig of cloves on top.
Cover the pulp with rabbit fat and cover the jars with lids.
Place a wooden circle at the bottom of a large enamel tank and place the jars on it so that they do not touch each other.
Fill the tank with warm water up to the hangers of the jars and place on high heat.
Once the water starts to boil, turn the heat to low and continue to simmer the rabbit for 5 hours.

From beaver

Time: 7 o'clock.
Number of servings: 4 persons.
Calorie content of the dish: 246 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Before rolling up beaver meat, it must be prepared in a special way. The fillet, stripped of skin, bones and fat, is soaked for 12 hours. Due to the fact that beaver tenderloin produces a lot of blood, the water must be changed periodically. So that the pulp does not acquire bad smell, it is necessary to carefully cut out the stream while cutting, and then wash your hands thoroughly with soap.

Ingredients:

beaver carcass – 1 pc.;
peppercorns – 3-4 pcs.;
bay leaf – 3-4 pcs.;
ground pepper and salt to taste.

Cooking method:

Cut the soaked pulp into pieces and season with spices.
Place a bay leaf and a few peppercorns on the bottom of a sterilized jar.
Fill the jar tightly with pulp, leaving 3 centimeters from the edge.
Cover the bottom of a wide pan with a waffle towel and place the jars on top.
Pour into the pan hot water so that it covers the jars up to the hangers.
Cover the jars with a lid and turn on the heat.
As soon as the water boils, turn the burner to low.
Cook the dish for 7 hours.

Homemade roe deer stew

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 206 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Roe deer is one of the most coveted hunting trophies. Its fillet has no aftertaste, is very tender and is especially prized. Restaurants cook roe deer gourmet dishes. As a rule, people prefer to eat roe deer cooked by stewing in its own juice with vegetables. It tastes the same as venison. Try cooking stew according to next recipe with photo.

Ingredients:

carrot – 1 pc.;
bulbs – 1 pc.;
garlic – 2 cloves;
roe deer – 1 kg.

Cooking method:

Cut the roe deer flesh into pieces and marinate in spices for half an hour.
Chop the carrots into strips, the onions into large half rings, and the garlic into slices.
Lightly fry the vegetables in vegetable oil until golden brown.
Add roe deer, bay leaf, and peppercorns to the vegetables.
Let it simmer for 3 hours.

Elk stew recipe

Time: 8 hours.
Number of servings: 10 persons.
Calorie content of the dish: 211 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Homemade elk stew is a delicacy dish. It is not that difficult to prepare, even for those who do not have special culinary skills. You should know that elk meat itself is dry and rough, so pork and a little lard are added to canned food. It is better to choose only those pieces where there are no bones, and thoroughly beat the fillet and marinate in spices before stewing.

Ingredients:

elk – 1 kg;
pork – 300 g;
lard – 100 g;
peppercorns – 4 pcs.;
salt – 1 tsp;
bay leaf – 2 pcs.;
garlic - 2 cloves;
water – 0.5 l.

Cooking method:

Place bay leaves, peppercorns and a little garlic on the bottom of sterilized jars.
Place the elk fillet mixed with the pork tightly on top.
Place a layer of finely chopped lard on top of the blanks.
Cover with foil folded in several layers.
Place the container on a baking sheet covered with coarse salt. Place in a cold oven.
Heat the oven to 200 degrees, then lower the temperature to 180.
Cook for 7 hours.
Please note that the liquid should always be level with the neck. If the juice boils over, add a little hot broth or water.
After stewing, roll up the jars, turn them over, and cool.

From a pig's head

Time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 278 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

From pig head As a rule, jellied meat or aspic is prepared. This ingredient makes stew at home just as good. This blank will become excellent basis for navy pasta, pork stew can be added to boiled buckwheat or rice. The main thing is to properly prepare the head: for this you need to cut off the fatty layers (cheek), remove large bones, cut out cartilage. Try it!

Ingredients:

pork head – 1 pc.;
water – 2.5 l;
salt – 3 tsp;
black pepper, bay leaf - to taste.

Cooking method:

Cut the prepared meat into cubes measuring 4 by 4 cm.
Transfer the workpiece into a tall pan with thick walls and a bottom.
Fill with water until it reaches the level of the meat.
Place the container over high heat. Once the water boils, reduce the heat to low.
Simmer the pork for about 3.5 hours, about an hour before the end, add bay leaf and spices to the meat.
Place the finished meat into jars. Line the bottom of the pan with a towel and place the jars on top of it.
Fill in warm water so that it reaches the neck of the container.
Simmer the pork for another 30 minutes, then roll up the lids.

From a goose

Time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 198 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

You can prepare stew at home from absolutely any meat, but poultry produces a tender and tasty dish. Try this recipe for canned goose. Goose fillet is good because the meat is moderately fatty, so you don’t need to add lard. All you need for it: some spices, the carcass of an adult goose and some free time.

Ingredients:

goose carcass – 1 pc.;
salt - to taste;
black pepper – 6 peas;
bay leaf – 3 pcs.

Cooking method:

Cut the goose carcass: remove the skin, cut the meat in portioned pieces.
Place in a bowl, season with spices, and leave to marinate for 1 hour.
Place bay leaves, peppercorns, and meat on top in clean jars.
Cover the container with foil, place in a cold oven for an hour, set the temperature to 150 degrees.
After an hour, increase the temperature to 180 degrees, simmer the meat for another 60 minutes.
At the end of the stew, let the meat sit in the closed oven for another 30 minutes.

How to make homemade stew with your own hands

You can make stew at home different ways: in a water bath, in the oven, in a slow cooker, in an autoclave. Each of the options has its own cooking features, but do not forget about general rules. Why can’t you make stew at home and what to do if:

The meat was overcooked. This happens if you used frozen legs or fillets to make the preparation. The meat must be fresh or chilled.
The dish is bitter. This taste can come from bay leaves that have been stored for more than a year. Use bay leaves that are a light olive color.
It's not juicy enough. If you are using chicken breasts or beef tenderloin, be sure to add a little rendered or fresh pork fat.

In an autoclave

This long-term heat treatment unit greatly simplifies the preservation process. Winter preparations made from it are especially useful, all because the cooking conditions contribute to the preservation of healthy fats, vitamins, and macroelements inside the products. The autoclave cooking technology is simple:

After loading the cans into the machine, you need to pump air to 1.5 bar and put the unit on high heat.
After the pressure reaches 4 bar, reduce the heat and simmer the meat for 3-4 hours, regularly monitoring the pressure.

In a saucepan

The most convenient way to cook stew at home is in a pan of water. This process is described in detail in the recipes above; all that remains is to focus on some nuances:

A special metal or wooden stand must be installed at the bottom of the pan. This is necessary so that the jars do not fidget along the bottom, and the meat does not burn.
It is also important to monitor the water level. It should not be higher than the neck, otherwise excess liquid will get inside and spoil the taste.

In the oven

To make stew in the oven, use a baking sheet generously sprinkled with coarse salt. This little trick prevents meat from burning to the bottom of the container. If there is no salt, you can pour a little water onto the baking sheet. Banks should only be placed in a cold oven to prevent them from bursting. Then bring the temperature to maximum (usually 200 degrees), reduce to 180-150 degrees and simmer for 3-4 hours. To prevent the lids from sticking, you need to remove the rubber seals from under them.

Homemade stew It's not just tasty, it's very tasty. It helps us out not only in the winter when it’s freezing outside and you don’t really want to go to the store in the cold. But even in the summer, when camping, at the dacha, or fishing, it is convenient to take a jar of stew on a long trip and have a ready-made tasty and satisfying meal on the road. You can add it to pasta or cook soup. You can also make a delicious meat pie based on stew. In general, stew is a universal product.

Homemade chicken stew recipe

And the very first recipe will not just be made from chicken meat. Chicken is the most affordable meat today and also not expensive. This type of stew is very popular among summer residents, since during the season you can raise chickens at the dacha and prepare stew from them, thereby preserving the meat for the winter.

Place the chicken pieces into jars, cover with lids, and place in the oven for 4 hours. The most optimal temperature for cooking is 145 degrees. But even if it is 150 it is not critical. I immediately warn you that during the cooking process the meat may shrink, so it is worth putting a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink especially.

After four hours of stewing, close the jars and send them to cool at room temperature. Chicken stew turns out very tasty and nutritious. Chicken meat contains a very large amount of amino acids so necessary for the human body. So don't forget to include chicken in your diet.

Homemade pork stew

So we separate the meat from the bones and then rinse the meat well in water.

Meat pulp 1 kg.
Black pepper 1 teaspoon
Salt. Before putting the meat in jars, simply rub it with salt.
Bay leaf.
Onion.
Garlic.

If the meat is not fatty, you should add a little pure lard. For 1 kg of meat, 200 grams of lard is enough. It is better to cut the lard into pieces several times smaller than the meat. This way it will dissolve faster and saturate the meat with fat and your stew will turn out juicy.

After the meat is placed in jars and covered with iron lids, we put the jars in the oven and keep them there for 4 hours at a temperature of 140-150 degrees. Then screw the jars on and keep them with their lids down until they cool completely. It is advisable to cover all jars with a warm blanket.

Recipe for homemade stew in a cauldron

There is a second option for preparing stew. In this option, all the meat can be stewed in a cauldron or in a duck pot.

Place the meat in a cauldron or duck pot and add the necessary seasonings.
Pour a small amount of water and leave to simmer on low heat after the water boils.
Simmer the meat for 5 hours. During the process, make sure that there is liquid remaining in the cauldron.
After five hours, place the meat in sterilized jars.
Cover the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take them out and screw on the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck pot.

Homemade beef stew

As mentioned earlier, stew can be prepared from almost any meat. Now the time has come to learn how to cook beef stew.

In order for the beef stew to turn out juicy and tasty, you should add lard to it, which will provide the meat with a special taste and add juiciness to the dry beef. For 1 kg of meat, 200 grams of lard will be enough. But before that, you should remove the hard skin from the lard.

And so the meat is cut into pieces such that they fit into the neck of the jar. Before laying out the meat should be washed thoroughly.
Place bay leaves, peppers, onions, and allspice into half-liter jars.
Lay out the meat and leave room for lard.
Spread the top layer of lard and cover the jars with foil.
Of course, we only take sterilized jars.
Before placing the jars on the baking sheet, a little trick.
It is better to cover the baking sheet with foil, since during cooking fat may spill out of the jars and will certainly burn. And the foil will protect your baking sheet.
And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.
Then turn off the heat completely and wait for the oven to cool naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.

How to quickly cook stew at home

For this recipe, you should first prepare the brine. For 5-6 liters of water, 800 grams of bay leaf salt, onion pepper.

Mix everything and send it to the fire.
While the brine is boiling, place the meat into the boiling brine.
Boil for 20-30 minutes.
As soon as the meat is ready, put it in jars and fill it with brine.
What you get is not quite a stew, but the recipe is very suitable; in fact, the meat is ready and can be consumed.
With one caveat, remember that it is very salty. And if you prepare soup using this meat, be careful with salt.

Homemade duck stew in a slow cooker

Yes, you can also cook stew in a slow cooker. And for this you can also use almost any meat, but for today’s recipe we’ll take duck meat.

Trim the carcass and cut it into small pieces so that they can easily fit into the neck of the jar.

Pour a little more water into the multicooker bowl so that the meat does not burn immediately after turning on the device. Set the multicooker to stewing mode for 3 hours.

The water boils away, and the meat continues to stew in its own juices. After 3 hours, put the stew into jars and screw on the lids.

Stew at home - pork recipe

5 kg pork (fresh fillet),
2 kg of lard,
salt,
allspice,
Bay leaf.

Wash the meat and cut into pieces 3–5 cm in size.
Cut the lard into cubes 1–1.5 cm in size.
Place the meat and lard in a wide saucepan and place it on low heat. You need to let the fat melt out of the lard.
Stirring, simmer the meat (make sure it doesn't burn).
Add allspice and bay leaf. You need to salt the stew later to taste.
The stew should be cooked like jellied meat - 6-7 hours over low heat. The pan must be covered with a lid. The meat needs to be stirred periodically.
The meat is considered ready when it is easily separated into fibers. The fat should be light and transparent.
The final stage of preparation is putting the stew into sterile jars and rolling up their lids.

Stew at home - chicken recipe

To prepare this recipe you will need:

1 chicken breast,
3 legs,
Bay leaf,
black peppercorns,
salt and spices (optional).

How to cook stew at home?

Wash the meat for the stew, cut off the skin and excess fat. Remove large bones and cut into medium-sized pieces. Salt, season with spices and place them in a pan.
Mix everything so that the spices and salt are distributed evenly. Then put the pan with the stew in the refrigerator for 30–40 minutes.
We take sterilized jars (in this recipe two 700 g each), put 10 peppercorns and 2 bay leaves in each.
We take the stew out of the refrigerator and put it into jars. Then cover the jars with lids and twist them slightly to secure.
Take a pan and place a towel on the bottom. We put banks on it.
Pour water into the pan (the level is up to the hangers of the cans), cover it with a lid and place on high heat.
As soon as the water boils, turn the heat to low and cook the stew for 4.5 hours. After this, we take out the cans of stew and roll them up well.

How to cook stew? What is stew? This is meat that is prepared by stewing. Or it is also called canned stew.

Still, how to cook stew? There is nothing difficult about preparing it at home. Let's try to cook. First, let's start preparing the products.

Stew at home - recipe with lard

To prepare this recipe you will need:

fresh meat - as mentioned above, you can use any meat;
lard – the amount of lard should be about five times less than meat;
salt - at the rate of 1 teaspoon per kilogram of meat;

How to cook stew at home?

For convenience, the meat, cut into small pieces, must be placed in a dry pan (this is a prerequisite, since fresh meat contains sufficient quantity moisture necessary for its preparation), add salt and place on very low heat.
If you use a large amount of meat to prepare a stew, you can not put everything into the pan at once, but add it as the volume decreases. Just don’t delay adding meat for longer than 1 – 1.5 hours. It takes from 4 to 6 hours to prepare the stew. Of course, you will have to be patient, since during this time you will have to remember to stir it.
After 2-3 hours, finely chopped lard is added to the meat for stewing (it is necessary to use half of the total prepared lard). And only at the end of cooking is a bay leaf added to the stew.
A distinctive feature of preparing stew at home is that when preparing it, it is impossible to add onions and garlic. This is due to the short shelf life of the stew.
The readiness of the stew is determined by taste.
While the stew is hot, it must be placed in a dry container, you can use glass jars.
Now it's time to use the remaining lard for stewing. It must be melted and poured into the container, pouring it over the cooled meat. This also allows you to increase the shelf life of the stew.

To use stewed meat in cooking, it must be added shortly, about five minutes before the end of cooking the main dish. This is explained by the fact that the stew is finished product. Using stewed meat will reduce the cooking time and, importantly, simplify the cooking itself. Another important quality of stewed meat is that it has a long shelf life, while retaining all nutritional value. To prepare stew, you can use various meats - fresh pork, beef, lamb, rabbit, or even poultry.
To prepare beef stew, it is preferable to take fresh, not frozen beef in large boneless pieces (fillet). Already chopped meat - azu or goulash - is also suitable.
Since it is not contained in beef required quantity fat, then in order to make stew from it, you need to use another fat, for example, lard. When preparing pork stew, you can use trimmed fat from the meat, that is, at the end of cooking, you need to melt the lard and pour it over the stew.
When cooking stew, beef tends to boil down by about 40%. That is, to prepare stew, you need to buy more fresh meat than you want to get stew. Here is an approximate calculation: the consumption rate is 70-100 g of stew per person-day. That is, if 10 the man will go on a 10-day hike, you need to purchase 10-14 kg of fresh boneless meat and 2-3 kg of lard.
Now let's talk about packaging stew at home. In addition to glass jars, many people use foil milk cartons or aluminum cans. The choice of container is not fundamentally important. The most important thing is that the container for the stew is clean and sterile. To do this, you need to pour boiling water over the container and dry it.

Today you will learn how to cook beef stew. Stew, in other words, stew is considered one of the best meat products. Occurs in a situation where preparing dishes from fresh meat is impossible due to lack of time, or you just want to cook meat snack in a hurry, or for some other reason. Valuable quality Stewed meat can be stored for more than one year, maintaining its nutritional value. Moreover, homemade stew does not come as a shock when you start using it in cooking. The same cannot be said about the stew sold in stores. You will never be able to say with certainty whether fresh meat was used in cooking, or whether it was meat at all?!

Beef stew recipe

To prepare beef stew, take the following products:

fresh beef meat;
lard - 5 times less in quantity than the meat itself;
salt - no more than 1 teaspoon per kilogram;
bay leaf, peppercorns;
containers for packaging.

How to cook beef stew?

To prepare beef stew, place the meat cut into small pieces in a dry pan, do not forget to add salt and place on very low heat. Since fresh meat contains the necessary amount of moisture, which will be displaced from it during stewing. At large quantities beef, it can be laid out in parts, that is, added to the pan, as the volume decreases. The entire process of laying out the meat should last a maximum of 1-1.5 hours.
For 4-6 hours we will have to monitor the process of preparing beef stew. After about 2-3 hours, you need to cut ½ of the prepared lard into small pieces and add to the meat. Let the beef stew continue to simmer.
After 6 hours, that is, at the end of cooking, add peppercorns and bay leaves to the beef stew.
It is not recommended to add beef or onions to the stew due to the short shelf life.
The readiness of beef stew is determined by taste. While the stew has not cooled down, you need to put it in containers (you can use glass jars). And the last step in preparing the stew is to melt the remaining ½ of the lard and pour it over the cooled stew laid out in jars. This also allows you to preserve the stew for a long time.

Useful tips on how to cook beef stew

It is preferable to take fresh beef in large pieces(fillet). But already chopped meat - azu or goulash - can also be suitable. Frozen meat is not recommended.
Since beef is not considered fatty meat, that is, she doesn't have required quantity fat for cooking stew, therefore, when preparing beef stew, it is advisable to use lard. If you are making pork stew, then the fat is first trimmed from the pork, and at the end of cooking it is melted and poured into jars for the stew.
Boiling rate beef meat for stew it is approximately 40%. This means that we need to purchase more fresh meat than we expect to receive stewed meat. Based on the consumption rate, we make a calculation: 70-100 g of stew per person-day, that is, 7-10 kg for 10 days for a family of 10 people. That is, you need to purchase 10-14 kg of fresh beef meat and not forget 2-3 kg of lard.
As a container for beef stew, you can use not only glass jars, but also foil bags or aluminum cans. The only condition that must be met is that the container must be sterile. To do this, you need to wash it in advance, pour it over with boiling water and dry it.

Homemade minced pork stew

Stewed pork can turn into exquisite delicacy, if you cook it from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baked goods. For piquancy, the minced meat can be varied with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

ham - 1.5 kg;
smoked bacon - 250 g;
broth - 380 ml;
rendered fat - 120 g;
egg - 2 pcs.;
flour - 80 g;
cognac - 50 ml.

Preparation:

Grind the ham and bacon in a meat grinder.
Beat the eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars and place the minced meat in them.
Stewed minced pork at home is prepared using steam bath 2 hours.

Homemade pork head stew

Stewed pig's head is financially affordable option to obtain delicious preserved meat. It is very profitable to purchase such a part of the carcass. There's a lot of meat taste qualities it's no worse expensive varieties, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, placed in jars and sterilized.

Ingredients:

pork head - 1 pc.;
water - 3.5 l;
salt - 80 g;
bay leaf - 4 pcs.

Preparation:

Separate the pulp from the bones and cartilage and cut into pieces.
Pour water over the meat, add salt and laurel.
Cook for 4 hours.
Divide the stew into jars and sterilize for 20 minutes.
Close with lids and refrigerate.

Stewed pork in a slow cooker

Pork stew in a slow cooker it is juicy and soft. The delicate and jelly-like structure arises from prolonged simmering in the multicooker bowl. The latter has a non-stick bottom, which protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juices and does not require additional liquid.

Ingredients:

pork pulp - 2.2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Preparation:

Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
Season and cook on the “Stew” mode for 5 hours.

Homemade duck stew, recipe

It is not always possible to find meat in a store-bought stew. Everything is there (from fat to bones) except what we are looking for. Another thing - home preparation. It takes a little effort and time so that the whole family can enjoy natural preserved meat. And adding to traditional recipe a couple of spices or fresh vegetables, you will get an unusual but very tasty delicacy.

Required ingredients:

fresh duck – 1 piece
onion - 1 pc.
carrots - 1 pc.
sugar - 1 tsp.
sea salt - 2 tsp.
cloves, bay leaf, cardamom, allspice - 1 pinch each

Cooking method:

Get everything necessary products, wash and sterilize jars and lids. It is better to take a container no larger than 0.7 liters, so that one open portion is enough for 1-2 uses.

Remove all the skin from the duck carcass, remove the bones, and cut the meat into small pieces. Rinse them thoroughly with running water.
Place the meat mass in a deep bowl, add salt and season with your favorite spices. Leave the pieces like this for 10-15 minutes.
Place chopped vegetables, bay leaves and peppercorns at the bottom of sterilized jars. Place duck meat on top.
Fill the jars with water, not reaching 2 cm from the top. Cover the necks with two layers of foil. Place the pieces on a baking sheet and simmer in the oven at 170C for at least 2.5 hours.
If the liquid evaporates during cooking, add water to the jars and continue to simmer. Remove the finished preserves from the oven and roll up with clean lids.

Goat stew, original recipe

Goat meat is healthy dietary product. Despite the specific smell, it is often used for cooking delicious dishes. Goat meat is salted, smoked, dried, frozen and, of course, stewed for the winter. Goat stew - great way save the product and everything contained in it useful material. To prepare it correctly, it is necessary to maintain the optimal temperature range for stewing: 120 - 140C.

Required ingredients:

goat meat
vegetable oil
salt pepper
bay leaf and spices

Cooking method:

Wash the goat meat, separate from the bone and cut into large pieces.
Fry the goat meat in vegetable oil at high temperature.
Place the meat and broth in sterilized jars, add salt and pepper to taste, and sprinkle with seasonings.
Place the jars on a baking sheet and simmer in the oven at 130C for at least 4 hours. Add broth as it boils.
After the time has passed, take out the hot canned food, place it on a flat surface and roll it up with high-quality lids.

Homemade pike stew for the winter, recipe

Required ingredients:

pike carcass – 1 piece
vegetable oil - 300 ml
salt, pepper, bay leaf

Cooking method:

Start by processing the fish: clean, remove fins, entrails and tail. Cut the carcass into small pieces, salt and pepper.
While the fish is soaking in seasonings, wash and sterilize jars (0.5 l). Place a bay leaf and a few peppercorns on the bottom of a clean container. Place pieces of pike on top, lightly compacting them.
Cover the filled jars with pieces of foil, place on a baking sheet and simmer at a temperature of 150C until boiling. After 40 minutes, turn the heat down to 110C and leave the canned food for another 3 hours.
Boil vegetable oil and pour 50 - 70 ml into each jar. Continue cooking the stew for another 50 minutes.
Then remove the containers from the oven, roll up with clean lids and turn over until completely cool.

Meat and canned fish prepared for the winter is a lifesaver for every housewife. With such preparations in any situation you can prepare delicious and quick meals. Whether it’s an unexpected arrival of guests or the arrival of relatives, you can always quickly set the table and please everyone present with a delicious delicacy.