Features of cooking delicious preparations for the winter. TOP 8 best stew recipes. Video recipes.
Homemade stew is a tasty and healthy meat preparation that can be used as a base for lunch and dinner, combined with any side dish, as well as for making a rich soup. It is suitable for a hearty snack at work and is considered a good alternative to store-bought pate, because it is perfectly spread on bread. It is convenient to take a jar of stewed meat with you to the countryside or to the country. And dietary options can be included in the diet of children and those who are losing weight. Further, the subtleties of the choice of meat, the peculiarities of preparing preparations for the winter and the most delicious recipes.
Features of cooking homemade stew
Homemade stew is an excellent alternative to purchased canned food and pates, which have a suspicious composition, containing a lot of tendons, cartilage and fat and little meat. It is also important that a homemade preparation will be healthier than a purchased one, and you can adjust the taste yourself by adding onions, garlic, your favorite spices and seasonings.
If you have your own farm, it is also profitable to make the stew yourself, but even if you buy meat on the market, it will also be cheaper than the finished product in the supermarket.
Pork, poultry (chicken, duck, goose), beef and lamb are suitable for homemade stew. To prepare a dietary product, they choose rabbit meat. You can also make a preparation from exotic elk meat. The technology will be pretty much the same.
Algorithm for cooking homemade stew:
- Meat selection … It is important to use the freshest ingredients, it is not recommended to buy frozen meat, because it is inconvenient for them to fill jars, plus a lot of water is formed during cooking. When choosing a product, make sure that its color is saturated and the surface is dry, without spots, films and mucus. The aroma of fresh meat is pleasant. You can use any part of the carcass for cooking stew - sirloin, thigh, as well as a product with bones. At the same time, it is important that it contains a sufficient amount of fat, otherwise you will have to heat the fat and add it additionally.
- Preparing cans … The containers must be well rinsed and dried. If the surface is chipped or cracked, use another jar or it may burst. There is no need to sterilize the container, since the meat is placed in it raw.
- Use of spices … Before laying the meat on the bottom of the jar, put bay leaves, pepper and other spices, according to the recipe for homemade stew. However, try not to overdo it, otherwise the workpiece will taste bitter and lose its true taste.
- Laying meat … We fill the jar with the product tightly, place the pieces tightly so that there are no voids and extra space between them. We leave a small gap from top to edge: literally 2 cm. Further, depending on the method of preparation of the workpiece, the meat is poured with water or fat. If you have chosen pork, duck or chicken, you will not need fat, as a sufficient amount of it will heat up as a result of the heat treatment of the product. For beef and rabbit meat, add additional fat to the jars, because such meat is considered relatively lean. After filling the cans, they are closed with lids made of foil. If you use a multicooker, the product is accordingly put in the bowl.
- Cooking stew … To do this, you can use an oven, pressure cooker, multicooker, and even a frying pan. The most convenient way is to cook stew in an autoclave - a compact device that sterilizes cans according to industrial requirements, and the meat is processed with high temperature under pressure. Cooking stew is a step-by-step process in which the temperature is usually lowered.
- Storing the workpiece … After the finished product has cooled down a little, the cans are rolled up with lids, wiped dry, turned upside down, insulated and waited until they cool completely. Then they can be rearranged to a permanent storage place - in a cellar or refrigerator.
Note! Some homemade stew recipes require pre-marinating the meat, most often it is needed for pork or beef. Often the product is fried with various sauces.
TOP 8 homemade stew recipes
A can of stewed meat in winter is a real lifesaver, because on its basis you can cook lunch, dinner or a quick snack, spreading on bread, like a paste. Meat is well suited for making rich soup, and dietary options for baby food. In addition, it is much tastier and healthier than the store counterpart. Further, the most delicious recipes for homemade stew made from different types of meat.
Chicken stew
Chicken stew is an integral strategic stock of every housewife. Such a simple preparation will help out when you need to quickly cook dinner. It is convenient to take a jar to the dacha, while relaxing in nature. In addition, cooking stew in the oven is very quick and easy.
- Caloric content per 100 g - 237 kcal.
- Servings - 2
- Cooking time - 3 hours 30 minutes
Ingredients:
- Chicken - 700 g
- Bay leaf - 2 pcs.
- Peppercorns - 5 g
- Ground black pepper - to taste
- Salt - 1 tsp
- Turmeric - to taste
Step by step cooking chicken stew:
- Chicken meat must be cut from the bones, remove the fat. If there is a desire, leave small bones, and release air from the tubular, for this they should be chopped.
- Season the chicken with salt, pepper and turmeric to taste.
- At the next stage, we are preparing lids and cans for stew. We wash and dry them thoroughly.
- Put bay leaves and peppercorns in prepared containers on the bottom.
- Next, the jars are filled to the shoulders with chicken meat, laying out the pieces tightly, and sent to a baking sheet.
- Cover the containers with foil on top and don't forget to puncture them.
- Banks are placed in the oven at 200 ° C, and when it boils, the temperature is reduced to 100 ° C and cooked for 3 hours.
- Now you need to melt the trimmed fat: they need to pour over the cans of chicken stew when you take them out of the oven.
- After filling the containers with fat, close them with the lids and turn them over.
- Leave the jars in this position until cool completely.
Note! When cooking homemade chicken stew, spices must be added carefully so as not to overdo it, otherwise they will kill its taste.
Pork stew
The most delicious stew is made from pork. It is an appetizer and a base for preparing various dishes for all occasions. For example, with her participation, you can cook a rich soup, stew with potatoes, even just have a snack with bread.
Ingredients:
- Pork - 4 kg
- Onion - 2-3 pcs.
- Salt - 1/3 tablespoon
- Pepper to taste
- Bay leaves - 10-12 pcs.
Step-by-step cooking of pork stew:
- First, we deal with the meat: we thoroughly wash and cut into medium pieces so that they do not lose their shape during cooking. But if you want the product to be homogeneous, you should grind it finely.
- Peel the onion, chop it using a meat grinder, and add to the meat to achieve a softer taste.
- Salt and pepper, and then send the meat to marinate in the refrigerator for half an hour.
- We wash the roofs with cans for pork stew and put bay leaves and peppercorns on the bottom of each container.
- Then we fill them with meat, fill them with water, which must be boiled first, and close the lids loosely.
- To cook stew in a saucepan, put a towel on the bottom and carefully place the jars.
- Pour water into a saucepan and bring it to a boil.
- Next, cook the stew under a closed lid for 3-4 hours.
- After the specified time has elapsed, remove the jars from the pan and close the lids tightly.
- Turn containers upside down and leave as they are until cool.
Note! When cooking stew, check the water level in the pot. If it has boiled away, add more.
Duck stew
Preparing stew for the winter from duck meat is a great idea, because there will always be a base for preparing a hearty dinner at hand. In addition, such a blank also acts as an alternative to store-bought pate, since, thanks to its delicate consistency, it is easy to spread it on bread.
Ingredients:
- Duck - 1 kg
- Bay leaf - 2 pcs.
- Cloves - 2 pcs.
- Allspice - 2 pcs.
- Salt to taste
- Ground hot pepper - to taste
Step by step cooking duck stew:
- First you need to wash the carcass, remove the skin and remove the bones. Also remove excess fat.
- Cut the duck into medium sized portions and remove excess moisture with a paper towel.
- Salt the meat, add pepper to taste and send to marinate in the refrigerator, tightening with cling film, for about 1 hour.
- Put bay leaves, cloves and allspice on the bottom in prepared jars for homemade stew.
- Fill the containers with the duck pieces, stacking them tightly without leaving large gaps.
- Close the jars with a foil lid and place them on a parchment-lined baking sheet.
- Send the baking sheet to the cold oven, then preheat it to 150 ° C and cook the homemade stew for 2 hours. Then the temperature is increased to 180 ° C, the meat is baked for another 1 hour.
- After the specified time, the cans are taken out and wait until they cool down a little.
- Cap the containers, turn them upside down and wait until they cool completely.
Note! If you decide to cook stew in the oven, you can turn it on only after you put the jars there. The workpiece should warm up slowly.
Goose stew
Homemade stew made from goose is much tastier than the most expensive one you can find in the store, since selected meat without skin and bones is used for preparation, which acquires a delicate taste during simmering in its own juice. When there is no time to cook dinner, you can just take out a jar and eat it with any side dish.
Ingredients:
- Goose without skin and bones - 1 kg
- Bay leaf - 2 pcs.
- Peppercorns - 6 pcs.
- Ground black pepper - to taste
- Salt - 1 tablespoon
Step-by-step cooking of goose stew:
- Trim the meat off the bones, remove the skin. Cut into small pieces if you want the workpiece to be uniform.
- Season with salt and pepper and stir the meat thoroughly.
- Cover it with cling film and refrigerate. According to the goose stew recipe, the meat should be marinated for at least 1 hour.
- Wash the jars and lids, place bay leaves and peppercorns on the bottom of each container.
- Fill the containers with goose meat 2/3, spreading the pieces tightly, making sure that no large voids form between them.
- The jars are closed with lids made of foil folded in 2 layers and placed on a baking sheet.
- Stew is prepared in the oven step by step: first 2 hours at a temperature of 150 ° C, then 1 hour at 180 ° C, then it is infused for another half hour.
- After the specified time has elapsed, when the workpieces have cooled down, roll up the jars of homemade stew for the winter in the usual way, turn over and wait for them to cool completely.
Note! Before you start preparing the workpiece, do not forget to remove the skin from the meat and remove excess fat. Otherwise, a decent layer of melted fat will form in the jar, which will harden after it cools.
Beef stew
Beef stew is delicious when cooked in a slow cooker. To get a preparation without extraneous tastes and odors, refuse to add onions and garlic, and add spices in a minimal amount so as not to overdo it.
Ingredients:
- Beef - 2 kg
- Bay leaf - 2 pcs.
- Black peppercorns - 15 pcs.
- Allspice peas - 5 pcs.
- Salt to taste
Step by step cooking of beef stew:
- Wash the piece of meat, remove excess moisture using a paper towel. Cut off all films and veins, cut into small portions. So the stew will turn out to be homogeneous and melt in the mouth.
- Place the beef in a multicooker bowl, close the lid and cook for 5 hours on the "Stew" mode.
- After this time, salt and pepper the workpiece and add the bay leaf.
- Stir the stew in a slow cooker using a silicone spatula and continue cooking for another 30 minutes.
- Sterilize the jars with lids in the oven and fill the containers with stew, leaving 2 cm to the edge. Do not forget to fill them with meat juice.
- Roll up the cans using iron lids and turn upside down.
- Wait until the beef stew has cooled completely and put it in a cool place for permanent storage.
Elk stew
A stunning piece of exotic meat that has a piquant taste and delicate aroma. In addition, it is very useful, since such animals do not consume feed with hormones, and their meat is environmentally friendly.
Ingredients:
- Elk meat - 1 kg
- Pork - 0.33 kg
- Lard - 83 g
- Peppercorns - 2 g
- Salt - 0.3 tsp
- Water - 0.5 l
- Garlic - 30 g
- Bay leaf - 2 pcs.
Step-by-step preparation of elk stew:
- Pour elk meat with lightly salted water and leave for 1-1.5 hours to soak. Cut into large portions.
- Lard needs to be melted in a frying pan, cut into small cubes. However, do not fry too much, make sure that whole pieces remain.
- Wash the lids with the jars and pour 1 tablespoon at the bottom of each container. pork fat with pieces of bacon, put peppercorns.
- Fill the jars with elk and salt.
- Put a layer of pork on top and salt again.
- Place the moose meat layer again, 2 cm short of the edge of the can.
- Fill the meat with water, cover the jars loosely and place them on a baking sheet.
- Place in a cold oven.
- Stew is prepared from elk meat according to the recipe step by step: at a temperature of 180 ° C, until the contents of the cans boil, then at 150 ° C for 4, 5 hours. Don't forget to add water.
- After the specified time has elapsed, 2 cloves of garlic, a bay leaf are placed in each jar and cook for another half hour.
- Jars of stewed meat are rolled up hot, turned upside down and waited until they cool down. You can then transfer them to permanent storage.
Rabbit stew
Rabbit stew is not only tasty, but also very healthy. This type is dietary, also suitable for baby food. Do not forget to add water while cooking, as there is little fat in rabbit meat.
Ingredients:
- Rabbit - 2 kg
- Water - 120 ml
- Bay leaf - 2 pcs.
- Black peppercorns - to taste
- Salt to taste
Step by step cooking rabbit stew:
- Chop the rabbit carcass into pieces, cover them with water and leave for 4-5 hours to soak.
- After the specified time, separate the meat from the bones and place in the multicooker bowl.
- Before making homemade stew, fry the rabbit meat for half an hour until golden brown.
- Pour in boiled water to prevent the meat from burning during cooking.
- Add bay leaf, peppercorns to the rabbit meat, salt.
- Cook the stew on the "Stew" mode for 5 hours under a closed lid.
- At the end of cooking, taste the meat and add salt if necessary.
- Sterilize lids and jars, fill each container with hot stew, not reaching the edge of 2 cm.
- Pour in broth and roll up the lids.
- Wait for the jars to cool down and you can put them in their permanent place.
Note! Thoroughly cutting the rabbit meat will not work, since the bones are small. Use the leftovers to cook dinner in the multicooker.
Lamb stew
Lamb stew is a very tasty preparation with a rich taste and spicy aroma. Perfect for a hearty lunch and dinner, but also great for sandwiches.
Ingredients:
- Lamb pulp - 1 kg
- Vegetable oil - 130 ml
- Garlic - 50 g
- Bay leaf - 2 pcs.
- Sea salt - 1, 5 tablespoons
- Ground black pepper - 0.3 tsp
- Ground red pepper - 0.3 tsp
Step-by-step cooking of lamb stew:
- Wash the meat, convince the excess water with a paper towel and cut into medium-sized pieces.
- Put in a bowl, salt and pepper, add bay leaf, after breaking it into pieces, pour in vegetable oil and leave to marinate in the refrigerator for a day. As a last resort for the night.
- Add the garlic 1 hour before the end of marinating the lamb.
- Before making the stew, wash the jars and fill with the marinated meat, pour the marinade on top and close the lids made of foil.
- Place the containers in a mold with high sides, pour water into it so that it reaches the middle of the cans.
- Place the dish in the oven, turn it on and cook the meat at 120 ° C for 4 hours.
- When cooking stew at home, do not forget to add water when it boils down.
- Roll up the hot workpiece with lids and leave the jars to cool slightly.
- Turn them upside down and leave to cool completely, and then store them.
