Beef stew at home is a great way to preserve meat.
As a result, you will get a delicious, and most importantly, natural meat product.
Stew is used for cooking second and first courses in cases where there is not enough time or the ability to cook from fresh meat.
This is a finished product, so it is added at the very end.
Beef stew at home - the basic principles of preparation
For cooking stews at home, use fresh beef fillet. Frozen meat is absolutely not suitable for this. Beef does not contain enough fat, so add lard.
Beef stew is cooked in a double boiler, jars, pressure cooker, autoclave, oven, slow cooker, etc.
It is better to preserve the stew in a liter or half-liter glass container, which is rolled up with iron lids. Glass containers and lids are pre-sterilized in the oven or over steam. In order for the stew to be stored for a long time, all dishes should be sterile.
Beef is cut into large, identical pieces, salted and mixed. Peas and bay leaves are laid on the bottom of the cans. Jars are filled with meat and add internal fat or lard.
Filled cans are covered with tin lids and put on a baking sheet, sprinkled with coarse salt. The baking sheet is sent to an oven preheated to 200 C for two hours. Then the stew is taken out and rolled up with sterile lids.
Recipe 1. Beef and pork stew at home in a pressure cooker
Ingredients
600 g of beef;
1 bay leaf;
2 onions;
300 ml of broth;
7 peas of pepper on a jar;
1 clove of garlic per jar;
1 carrot;
5 g of salt per jar;
600 g of pork;
fat.
Cooking method
1. Sterilize jars and lids in the oven or over steam. Dry the sterile packaging well. Wash pork and beef under a tap, drain and cut into small pieces.
2. Cut fat into thin slices. Free the onion from the husk, and chop it with thin quarter rings. Peel the carrots, wash and cut into thin bars.
3. At the bottom of each jar, put a bay leaf, a little salt, peppercorns, a clove of garlic and a couple of slices of bacon. Pour in just a little broth. Place the pieces of meat tightly in the jars. Crossing over beef with pork. Close the glass containers with lids and place it in a pressure cooker. Pour water so that it reaches the shoulders of the cans.
4. Put the pressure cooker on fire. As soon as the water begins to boil, twist the fire to a minimum and leave to simmer for three hours. Do not open the steamer until it has cooled completely. If you do this right away, the cans will burst due to pressure drop.
Recipe 2. Beef stew at home in the oven
Ingredients
five kg of young beef;
black peppercorns;
a pound of lard;
coarse salt;
12 bay leaves.
Cooking method
1. Wash and dry the beef with paper towels. Cut the meat along the fibers quite large. Put everything in a bowl, pepper, salt and mix. Cut lard into small slices.
2. Wash liter cans thoroughly with soda and sterilize in the oven or over steam. Lids also need to be sterilized. Dry the glass containers well. At the bottom of each jar, lay a bay leaf, three slices of fat and 10 peas of black pepper. Then lay out the meat tightly, tamping it lightly. Banks do not have to be filled to the top.
3. Cover the cans with beef with tin lids and press them down with a load so that they do not rise during the boil. Place dishes with meat in a cold oven. Heat it until the contents in the jars begin to boil and reduce the temperature to a minimum. Stew meat for about six hours.
4. Transfer the stew to a clean, sterilized, half-liter glass container and roll it with iron lids. Turn over banks, wrap and cool completely. Store cans in the refrigerator for no more than six months.
Recipe 3. Beef stew at home in an autoclave
Ingredients
fat beef - two kg;
black and allspice peas;
turnip onions;
Bay leaf;
carrot;
15 g of coarse salt.
Cooking method
1. We wash the beef under a stream of water, we clean the meat from films and veins. Dry it with paper towels and cut into medium sized pieces.
2. We clean vegetables and wash. Take the amount of vegetables at your discretion. Cut the onion into rings. We chop the carrots in thin circles.
3. Liter cans are well washed and sterilized over steam or in the oven. Then dry the container well. At the bottom of each jar we put allspice and black peppercorns and bay leaves. We fill the jar with meat, lightly tamping it, while not filling them to the top. Pour a teaspoon of coarse salt on top.
4. Roll up the cans with tin lids, pre-sterilizing them. We place the container with meat in an autoclave and fill it with water so that it completely covers the meat.
5. We set the autoclave to an initial pressure of 1.5 atmospheres. We put it on fire and wait until the pressure reading reaches 4 atmospheres. Cook the stew for five hours. Then we give the banks to cool completely in the autoclave, remove and store them in a cool place.
Recipe 4. Beef stew at home in a slow cooker
Ingredients
one and a half kg of young beef;
two pinches of dried rosemary and black pepper;
6 g of salt;
bay leaf - 5 pcs.
Cooking method
1. Wash beef under running water, cut film and veins. Cut it into small pieces, two centimeters thick, and put them in a multicooker container.
2. Do not add water! A sufficient amount of juice will stand out from the meat. Turn on the "Extinguishing" program on the multicooker. Set the timer for seven hours. Adjust the time depending on the meat. If the meat is young, five to six hours is enough.
3. Leave the meat alone for three hours. You do not need to open the lid often, otherwise the liquid will begin to evaporate. After three hours, check the condition of the meat. If liquid evaporates, add some water. Close the lid and simmer the beef for another two hours.
4. Add all spices to the capacity of the multicooker, mix and continue cooking for another hour. Check the meat for salt, if necessary, salt.
5. Wash and sterilize half-liter glass containers well over steam or in the oven. Arrange the prepared stew in jars, slightly tamping. Top with melted fat. For long-term storage, place the cans, covered with lids, on a baking sheet. Sterilize at 200 degrees for half an hour. Then roll up with sterile tin lids.
Recipe 5. Beef stew at home in a cauldron
Ingredients
beef with fat - three kg;
coarse salt;
bay leaf - 15 pcs.;
ground white pepper;
onion - six heads;
black pepper peas - 20 pcs.
Cooking method
1. Wash a piece of beef under the tap, cut the films and veins and dry with a paper towel. We cut the meat large enough.
2. Peel the onions, rinse and cut them into quarters.
3. Lay in the cauldron in layers: pieces of beef, salt and pepper, half bay leaves and peppercorns, onions quarters. Repeat the layers in this order until all the meat is over.
4. Cauldron close tightly with a lid and set on fire. We try not to miss the moment when the juice that secreted the meat does not start to boil. Mix the contents of the cauldron and twist the fire to the weakest. Continue to simmer, lidding for another hour. Mix again and leave for another hour. We don’t mix meat anymore. Sometimes we check that the contents of the cauldron are slightly boiling.
5. Tomim stew for another half hour. This stew is not intended for long-term storage, so we transfer it to the container and send it to the refrigerator.
Recipe 6. Beef stew at home in a water bath
Ingredients
800 g of beef;
bay leaf - 3 pcs.;
200 g of lard;
salt - 5 g;
7 g ground black pepper.
Cooking method
1. Wash a piece of beef under running water, clean from veins and films. Dry the meat with paper towels and cut into pieces like a barbecue.
2. Cut the lard as finely as possible so that it is well melted and gives the stew tenderness.
3. Put the lard and beef in a deep bowl. The ratio of meat and fat should be approximately 4: 1, that is, for four parts of meat, take one part of lard.
4. Season the meat with salt and ground black pepper and mix well by hand.
5. Wash and sterilize the cans. Put the meat mixture in a jar, tamping. Put a bay leaf on top. Banks do not have to be filled to the top.
6. Place a can stand on the bottom of the wide pan. Put a jar of meat on it and fill it with cold water so that it reaches the shoulders of the jar. Cover the jar with a lid and screw it lightly. Put the pan on the fire, wait until the water boils, roll the fire to a minimum and cook the stew at a slow boil for about six hours. As the water boils, carefully add it. Take out the prepared stew, screw the lid to the end. Keep the stew in the refrigerator for no more than six months.
Recipe 7. Beef stew at home without fat
Ingredients
two kg of beef tenderloin;
ground black pepper;
beef fat;
eight bay leaves;
salt;
black pepper peas - 30 pcs.
Cooking method
1. Prepare glass containers for preservation. Wash and sterilize it. At the bottom of the cans lay a few peas of black pepper and one bay leaf.
2. Rinse the beef under the tap and cut it into pieces the size of a matchbox. Place the meat tightly in jars. Layers pepper salt. Fill the jar neck, leaving a couple of centimeters from the edge. Top with bay leaf and peppercorns.
3. Cut the beef fat into small pieces and put on top of the meat. Fold a sheet of foil twice and cover it with the neck of a jar. Put the container with meat on a baking sheet, pouring cold water into it. Place the pan in a cold oven. Turn on the temperature at 120 C. Cook the stew for eight hours.
4. After this time, almost all of the liquid should evaporate from the cans. Turn off the oven and, without removing it, cool the stew. Remove the foil and close the cans with the lids.
Beef stew at home - tips and tricks
If you cook the stew in the oven, pour water in the baking sheet on which the jars will stand, or fill it with salt. This is necessary so as not to burn fat, which can leak from the jar.
To prevent the stew from turning dry, be sure to add lard or internal fat.
Prepare the stew only in a sterile glass container.
To prevent the lid from oxidizing from the inside, grease it.
Store the meat product in a dark, cool place. If all cooking conditions are met, the stew can be stored for up to five years.
