How to cook stew at home: recipe

Stew rescues us on a frosty winter when you don’t want to go to the market for meat. In the summer with pleasure we take canned food on a campaign and to the country. Dishes with stews are always easier to cook than with raw meat products: less time is required, and tasty spices have already been laid.

Stew for breakfast

Based on stewed meat at home, it's easy to make breakfast for yourself. It is necessary to heat pieces of meat from a jar in a pan and fry the eggs with them. Fried eggs with meat - a hearty and tasty dish.

You can also quickly cook dinner: cook pasta and mix them with stew. For pasta, in addition to meat, you can put stewed vegetables: tomatoes, carrots. With vegetable components, the dish turns out to be full.

How to make stew at home? There is nothing easier. It takes only a wait time: the meat should boil well. Here is one of the stew recipes at home:

Ingredients: raw meat and lard (ribs possible), spices (cumin, coriander, dill, peas of black and allspice), salt.

Cooking:

1. Cut meat and lard into pieces measuring 3 by 3 centimeters. Sprinkle with spices. Salt put a little more than with conventional cooking. Mix pieces of meat with lard. Leave overnight in the refrigerator.
2. Arrange the meat in glass jars, cover with metal lids (remove gum). Put in a slightly heated oven, then increase the fire and sterilize liter cans for 1.5 hours, two-liter cans - 2 - 2.5 hours. If the meat easily diverges into fiber, then the stew is ready.
3. Get the cans out of the oven. Insert the rubber bands into the covers. Roll up. Turn the cans over, wrap them in a blanket until they cool completely. Store the stew at home in a cool place. Best in the cellar.

Pea stew

If there is pea stew at home, then the soup is cooked very quickly: you do not need to soak and keep meat and peas on fire for a long time. How to cook stew at home for pea soup? Below is a great recipe.

1. Cut fatty meat into slices of size 3 by 3 centimeters. Put in a bowl, salt (for 1 kg of meat - 1 - 1.5 tbsp.spoons of salt). Put washed and sorted peas. It is necessary to sort it out, since peas often come across pebbles of the same size as the peas themselves.
2. At the bottom of half-liter cans put 2 bay leaves, black pepper not crushed (5 pcs.), Fill with meat and peas, not reaching the edge of 2-3 cm. Pour 2 tbsp into each can. tablespoons of melted interior fat and some water. Cover with metal covers.
3. Put a stand on the bottom of the bucket. On the stand set the jars of meat. Pour water into a bucket at two-thirds of the height of the cans. Boil the stew at home - 6 - 7 hours from the moment of boiling. If necessary, add water to the bucket.
4. Get the cans. Roll up. Store in a cool place.

Homemade stew with bones

Sometimes it is convenient to prepare meat with bones: there is plenty to put on the bones, and the stew dishes will have a rich taste. How to cook pork stew at home? You can even use pork ribs.

Cooking:

1. Finely chop the meat with bones, put in an enamel pan and pour salt (25 grams per 1 kg of meat). Leave for a day, mixing 3-4 times during this time.
2. Transfer meat to half-liter jars. Put spices in jars: 2 bay leaves and black pepper not crushed (5 pcs.).
3. Cover the cans with rolling lids and place on the very bottom of the oven. Stew for 1.5 hours at 120 - 130 degrees. Roll up hot cans and wrap them in a blanket before cooling.

Chicken stew

Chicken stew at home is prepared as easily as pork, but you need to keep the chicken meat in the oven no less.

Ingredients: poultry, bay leaf, ground pepper, black and allspice, not crushed, salt.

Cooking:

1. Wash and dry half-liter cans in the oven at 100 degrees, allow to cool.
2. Cut the meat into medium slices, salt and sprinkle with pepper.
3. In each jar, drop 3 bay leaves, allspice is not crushed (4 pcs.), Black pepper is not crushed (10 pcs.). Put chicken on the shoulders of cans.
4. Put in a cold oven, set the temperature to 140 degrees and simmer for 5-6 hours. Roll up.

Chicken Stew with Garlic

This delicious stew at home is as easy to cook as in the previous recipe.

Cooking:

1. Divide the chicken into medium pieces.
   
2. At the bottom of a half-liter jar put pepper not crushed, a leaf of laurel, a few cloves of hot garlic. Then lay the chicken tightly, and chopped onions and another bay leaf on the meat. To salt.
3. Cover the cans with rolling lids and simmer the meat in the oven for 1.5 hours. Then immediately roll up.

Quick Meat

The implementation of the next recipe will take only about an hour. Because you need to cook meat for 15 minutes. But it turns out to be salty, but such a stew is stored for a long time.

Ingredients: any meat, 6 liters of water, 1 kg of salt, onion, black pepper not crushed, bay leaf.

Cooking:

1. Mix all components except meat, boil.
2. Divide the meat, put in brine and cook for 15 minutes.
3. Next, put the meat in banks, pour it with brine and roll up.

The broth turns out to be very salty, but it can be added to the first courses little by little. And the meat itself is perfect for the second.

Beef stew

Beef stew at home is tasty if you put in the jars of meat interior fat, as well as onions.

Cooking:

1. Divide beef into medium slices, beat off with a wooden hammer, salt, sprinkle with spices.
2. Chop onion, put it on the meat. Pour inside fat there.
3. Fry the meat, then pour water into it and extinguish the components.
4. Transfer the hot meat to sterilized jars, pour the broth with interior fat into them and roll up.

Stew Tasty

Ingredients: any meat, bay leaf, black pepper not crushed (5 pcs.), 5 grams of salt.

Cooking:

1. Cut the meat into small pieces (as for goulash).

2. Put the pieces in liter jars. Among the meat, put bay leaf, pepper, salt. At the very top should be the fattest pieces. Cover with metal covers.

3. Put a wire rack or just a cloth in a bucket to sterilize products. Put jars, then pour water into a bucket. Cook the stew for 3-4 hours.

4. Roll up. When the stew has cooled, rearrange the cans in a cold place.

The recipe for a large amount of meat

If a pig or a bull was slaughtered on the farm, then it was the right time to cook a large amount of stew. From the dishes you need an enameled bucket of 20 liters and a lot of glass jars of any size. We eat less meat than vegetables, so we usually take half-liter or liter containers.

Cooking:

1. Cut the lard into medium pieces (3 to 3 cm). Put in an enamel bucket. On fire, the fat will begin to melt. Then add to the fat the meat, diced into about the same size. To salt. Simmer over low heat for 3 hours.

2. Put a bay leaf and not crushed pepper to the meat. Hold on fire for another 10 minutes.

3. Put the stew in cans processed with boiling water, roll up.

According to this recipe, you can cook any fatty meat, for example, duck or goose.

How to store stew

To keep the homemade stew for a long time, it is necessary to ensure that the product is in a dark room. To do this, just wrap the glass jars with thick paper. Store them in a cold place.

Dangerous microorganisms

Botulism is a dangerous disease resulting from eating contaminated meat. The human body is poisoned as a result of the ingestion of a large amount of toxin secreted by a special bacterial form. To avoid harmful effects, meat and vegetables must be washed well. The bacteria that cause botulism live in the soil. So, you must be extremely careful with those vegetables and such meat that came into contact with the ground. Sterilization itself does not kill these dangerous microorganisms, it remains only to qualitatively wash food prepared for canning. If at least one spore gets into a jar, then, most likely, being in ideal conditions, where there is no oxygen, it will multiply.

It is impossible to determine the presence of microorganisms that cause botulism in taste and color. However, if the lid of the can is swollen, then this is a sure sign that the product will have to be thrown out without regret: most likely, it is dominated by a dangerous bacterium. More often, botulism bacteria are found in jars of mushrooms and vegetables, less often - with meat products.

Thus, there are a lot of recipes for harvesting meat for the future. But they are all quite simple. It is only necessary to observe the rules for maintaining the cleanliness of the components of future canned food. Rinse the meat well before sterilization. Banks can be sterilized both separately from products, and together with them. Do not forget about the covers. They must also be sterile when rolling up. After prolonged sterilization of meat products, the jars are rolled up immediately, without delay. However, the contents of the containers must cease to boil completely. These simple rules and great recipes for making homemade stews will help you enjoy quality meat products all year long.