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Beef stew at homeBeef stew. Source Lebongout.ru.

Make a beef stew at home will not be difficult if you figure it out in the intricacies of cooking. The main thing is to comply with the technological process. The brain of its own preparation contains only natural products, so it turns out tender and tasty.

Beef stew in a saucepan

Beef stew at home in a saucepan

Beef stew, cooked in a saucepan. Source geotoriya.ru.

The easiest way to prepare meat in a saucepan. The main thing is to use high-quality products. Beef should be fresh, without foreign odors. It is desirable that meat is not freezing.

Would need:

  • Beef fillet - 5 kg;
  • allspice;
  • Swine fat - 2 kg;
  • salt;
  • Lavra sheets - 7 sheets.

Step-by-step process:

  1. Salo and beef cut. Send to saucepan.
  2. Turn on the minimum burner mode. Add laurel and pepper peas. More than indicated in the recipe, do not use laurel sheets. Otherwise, the stew will acquire an unpleasant taste.
  3. Close the lid. Beef stew There should be 7 hours. Periodically need to mix.
  4. Distribute stew on sterilized banks. Cold.

Beef stew in the oven

Beef stew at home in the ovenBeef stew in the oven. Source: EDA-LAND.RU.

For cooking in the oven comes the meat of a young and adult animal. Even old, rigid beef in the process of tomturation becomes soft. Therefore, it does not make sense to overpay.

Would need:

  • Beef fillet - 900 g;
  • water - 50 ml;
  • Salo - 100 g;
  • Pepper - 6 peas;
  • Salt - 20 g;
  • Bay leaf - 1 pc.

Step-by-step process:

  1. Cut the meat with large slices of 7-8 cm. Salo finely bare. Stir.
  2. In a dry jar, pour pepper pepper. Add a bay leaf.
  3. Tightly fill beef, but do not even tamper. Leave 4 cm to the neck free.
  4. Add fat. Sung down, then fill with water.
  5. Blank with a metal cover, but do not twist.
  6. Billets Move on the tray, as juice can flow from the container during the boiling process.
  7. Send to a breathable oven breathed up to 200 ° C. When the stew boils, switch the temperature mode by 150 ° C.
  8. Tomit 3 hours.
  9. Remove and immediately roll up. Leave banks in an inverted form before cooled.

Beef stew in autoclave

Beef stew at home in autoclaveBeef stew in autoclave. Source Cosmogon.ru.

To beef optic, be sure to use fat. Do not add frozen meat, otherwise the stew will turn into porridge. From the freezer beef you must first utter.

Would need:

  • Beef Szzhir - 2 kg;
  • salt;
  • Lean beef - 1.5 kg;
  • Black pepper - 3 peas;
  • beef fat - 500 g;
  • Onions - 300 g;
  • carrot - 300 g;
  • Lavrushka - 3 sheets.

How to cook:

  1. Washed meat cut into smooth cubes.
  2. Largely babble in bulbs and carrots.
  3. Put vegetables on the bottom of the banks. Place the bay leaf and pepper from above.
  4. Fill the container of beef. Do not fit tightly. Space.
  5. Send the workpiece into the autoclave. Pour water.
  6. Start the extinguishing process.
  7. Finished dishes Store at temperatures from 0 to + 25 ° C for two years.

Beef stew in multicooker

Beef stew at home in a slow cooker

Multicooker stew. Source kooolinar.ru.

A stew cooked in a slow cooker will make a variety of in the diet. You can serve it as the main snacks, add in puree, cereals and pasta. The recipe in a slow cooker is suitable for lazy. It is enough to load the necessary products into the bowl, and the rest of the device will do it yourself.

Would need:

  • beef - 1.5 kg;
  • ground black pepper;
  • salt;
  • Lavra sheets - 5 pcs.;
  • rosemary.

Step-by-step process:

  1. Cut with beef cubes, 2x2 cm.
  2. Send a multicooker to the bowl.
  3. Turn on the "Fastening" program. Timer - 6 hours. If the meat is hard, then it is necessary to cook for 7 hours. Periodically check the state. If there is little juice, pour water.
  4. An hour before the end of the extinguishing, add spices. Space. Stir.
  5. Finished stew fill banks. Cold.
  6. Delicious stew In the bank should stand in an inverted form under the blanket to full cooling.

Beef stew in water bath

Beef stew at home in water bathStew from beef in a water bath. Source StepandStep.ru.

A stew at home is preparing in several ways. If you want to get a dish, which in nature will delight you with tenderness and taste, then try to cook in a water bath. From the specified number of ingredients, two half-liter banks are obtained.

Would need:

  • Salo - 400 g;
  • beef - 1.6 kg;
  • Lavra sheets - 6 pcs.;
  • Salt - 50 g (2 art. l without a slide);
  • Black pepper - 7 g (3 p. l without a slide).

How to cook fragrant stew:

  1. Cut meat on medium slicing. Salo finely barely.
  2. Sprinkle salt and spices. Mix thoroughly.
  3. Sterilize banks.
  4. Place the laurel sheets on the bottom. Fill the containers prepared by beef.
  5. Place a thick towel on the bottom of the volumetric pan. Fill with cold water.
  6. A jar with meat slightly tighten the lid. Put in the saucepan so that the liquid takes to the containers of the container.
  7. Turn on the minimum burner mode.
  8. We prepare stew 6 hours, periodically pouring water. You need to add a fine liquid with a thin jet, otherwise the bank can burst.
  9. Tightly tighten the covers. Delicious stew ready!

Beef stew at home Cronids from the manufacturerDelicious stew beef from the manufacturer

beef stew  https://kronidov.ru/ru/%D1%81%D0%B2%D0%B8%D0%BD%D0%B8%D0%BD%D0%B0-%D1%82%D1%83%D1% 88% D0% B5% D0% BD% D0% B0% D1% 8F-% D0% B2% D1% 8B% D1% 81% D1% 88% D0% B8% D0% B9% D1% 81% D0% BE% D1% 80% D1% 82-325-% D0% B3% D1% 80

Canned meat Beef is an indispensable dish for fishermen, dachens, mushrooms and hiking lovers. Home stew will appreciate everything who loves to eat delicious. Try add to beef garlic, cereal, tomato paste, various spices and vegetables. Do not be afraid to experiment and create new tastes of your favorite dish.

When there is no time, the possibility or desire to cook out of meat, always helps a pre-harvested jar of beef stews.

At the same time, such canned food can be done at home and get a natural, delicious product that will perfectly complement both the first and second dishes.

Features of cooking

To prepare a delicious delicacy, you need to consider the following features:

  1. The stew is prepared from fresh flesh, not used for canned frozen meat.
  2. Since the beef is a dietary product, then pork fat or fat are added to the workpiece.
  3. For the preparation of the dish, many ingredients are not required, you will need only: meat, fat and spices.
  4. You can make a stew in several ways: in a slow cooker, oven, pressure cooker or even a conventional saucepan.
  5. You need to preserve in glass jars, which must be flushed out in advance with soda and sterilize the ferry, in a brass closet or microwave. Thanks to this, the product will be stored long enough (up to 5 years) and maintain useful and taste.
Fresh meat

Fresh meat

Beef stew in a saucepan

A simple and fast cooking is distinguished by a beef stew, which can be made at home, using a conventional saucepan. This method is under the power of any hostess, the main thing is to properly prepare the ingredients and comply with the cooking technology below.

Components:

  • Flesh - 5 kg
  • Pork fat - 2 kg
  • Salt - 2 tbsp.
  • Laurel leaves - 3 pcs.
  • Black pepper peas - 5 pcs.

The algorithm of how to make stew at home, the following:

  1. Rinse meat, cut into pieces.
  2. Salo to slip, trim from the skins and grind.
  3. Pour the prepared components into a saucepan, set the container on a small fire. Add to blank spices. Prepare a dish under a closed lid 6-7 hours, stirring from time to time.
  4. After the specified time, remove the vessel from the fire, and the stew itself to pack over sterile jars and clog clean covers.

Beef stew in autoclave

The hostesses, who have in the house specially intended for the workpiece, the device - autoclave, can make a home stew from beef very simply by attaching the minimum effort. To do this, you will need to prepare the following ingredients:

  • Meat - 2 kg
  • Onions - 0.2 kg
  • Carrot - 0.3 kg
  • Black pepper - 0.5 ppm
  • Salt - 1 tsp.
Beefs Stew

Beefs Stew

  1. Rinse beef, cut into cubes.
  2. Carrots, peeling onion, rinse and cut into cubes.
  3. In sterile banks decompose spices, add meat and salt.
  4. Tar clog, move to autoclave, fill the device with water to the meat level in banks. Purify the device inward air, setting the pressure of 1.5 bars. Install the unit on fire and wait when the pressure becomes 4 bars. After that, reduce the flame and prepare a dish for 4 hours. Cool canned food without removing from the autoclave.

Beef stew from a multicooker

In the preparation of stews can help not only autoclave, but also a slow cooker. To taste, such a blank will be at all worse, while you can spend the minimum of strength, time and products.

Ingredients:

  • Meat - 1.5 kg
  • Laurel leaves - 6 pcs.
  • Dried rosemary, ground black pepper - 0.5 tsp.
  • Salt - 1 tsp.

The order of how to cook a stew in a slow cooker, the following:

  1. Rinse the flesh, cut into cubes, pour into a slow cooker.
  2. Install the cooking program "Feeding", choose time - 5 hours.
  3. An hour before the end of cooking, pour into the bowl of the spice, mix the workpiece.
  4. After the time of cooking, the meat is packaged from sterile jars, pour from the bottom with a multicooker. Purify the glass container, cool in an inverted form under the blanket and move to a cool place.
Homemade billets

Homemade billets

Beef stew in the oven

An incredibly tasty and useful can be stewed from beef, cooked at home in the oven for this recipe. Store such a product in the refrigerator to six months.

Ingredients:

  • Meat - 5 kg
  • Salo - 1.5 kg
  • Laurel leaves - 16 pcs.
  • Black peas pepper - 20 pcs.
  • Salt - 1 tbsp.

Preparation plan Next:

  1. The pulp and half of the salary cut, mix with spices.
  2. On the bottom of the sterile container putting laurel leaves, pepper peas and add part of pork fat. Take meat into banks, cover the blanks with lids without gum.
  3. To transfer semi-finished products on a baking sheet, powder with salt, and remove into the oven. Set the preparation temperature of 180 degrees. After boiling the contents in the banks, adjust the temperature to 160 degrees. Tomize the dish for 3 hours.

Attention! During the preparation of the oven door, it is better not to open - with a sharp difference in temperature, the cans can burst.

  1. After the specified time, without opening the oven, wait for the complete cooling of the blanks. After that, on the covers put on elastic bands, put the jars and send to a cool place.

Speakers of stews from pressure cooker

Using the ingredients similar to the previous recipe and observing the proportions can be made a delicious beef stew in the pressure cooker. The special spicy taste of the workpiece will give added to the larger formulation. This recipe is also convenient because it helps to reduce significantly time.

Components:

  • Flesh - 5 kg
  • Pork fat - 1.5 kg
  • Laurel leaves - 12-16 pcs.
  • Black pepper peas - 18-20 pcs.
  • Salt to taste.
Black pepper peppers

Black pepper peppers

  1. The pulp and fat slip, dry on paper towels, crushed, mix with salt and spices.
  2. Pouring meat slices and pieces of fat in the pressure cooker, pour water.
  3. Stew dish on medium heat for 1.5-2 hours.
  4. Distribute stew over banks, clog the container with covers, cool and move it into a cold place.

Beef stew in the microwave

Preparation of stew in a slow cooker is similar to the preparation of canned in the oven. Such a treat will complement any side dish, will become an excellent component of soup. At the same time, a jacket with meat delicacy can be taken with him in a hike, on the road, to the cottage or picnic.

Components:

  • Meat - 5 kg
  • Salo - 2 kg
  • Salt - 2 ppm
  • Lavra sheets - 10 pcs.
  • Pepper black ground - 0.5 ppm

Cooking procedure:

  1. The pulp to separate from the streaks and pieces of fat, crushed, cut into arbitrary slices. Stir ingredients with spices and salt.
  2. From the meat trimming booze broth.
  3. At this time pasteurize banks. In the pure container, the beef cubes and fat. Pour the contents of hot broth containers.
  4. Transfer semi-finished products to the microwave, install the average power of the device. Prepare a dish for 2 hours. Then put the banks with clean covers and postpone into a cold place after cooling.

Simple recipe beef stew

The process of the workpiece of such a stew is quite simple and can be even under the nearest hostess. Canned meat delicacy can be used only with the addition of spices or using vegetables, for example, onion, carrots, Bulgarian pepper.

Components:

  • Beef - 2 kg.
  • Meat broth - 1 l.
  • Spices, salt - to taste.

Preparation of the dish looks like this:

  1. Puffed in solid form to put out in a casserole with the addition of water to half-preparation.
  2. Transfer the ingredient to the baking sheet, and send it into the oven. Prepare meat within 60 minutes before the appearance of a ruddy crust.
  3. Cut the beef with pieces and put in pure jars. Pour slices with welded broth. Add Spice to Tar to taste.
  4. Transfer banks into a wide saucepan, pour water into the container with jackets. Sterilize the blanks on the water bath, cover with covers, for 1 hour of 45 minutes. Purchase jars, cool in an inverted form under the blanket and stored in a cool place.
Billets for the winter

Billets for the winter

Beef stew right in banks

The stew cooked according to this recipe is prepared immediately in banks and exposed to long sterilization. Thus, you do not need to spend time on pre-roasting or stepping meat.

Components:

  • Meat - 2 kg
  • Water - 1 l
  • Salt - 20 g

The process of cooking the dish is as follows:

  1. Meat is pre-flushed, dry and cut into cubes. Package beef slices in pure jars.
  2. Pour the contents of the container with salted water at the rate of 1 liter of liquid 20 grams of salt or cooled broth cooked in such a proportion of ingredients.
  3. Sterilize the blanks in the water bath for 7-8 hours.

Attention! During pasteurization, the liquid in the saucepan will evaporate, and if necessary, it is necessary to pour hot water.

  1. After the specified time, it neatly remove banks from the "sterilizer", clog and cool in an inverted form.

Good stew always there is an application. From it you can make soup or second dish. Some eat it just like that, only heated. In the store, such canned goods are always available, but or are very expensive, or have dubious quality. The maternity hostesses learned to preserve stewed meat themselves. Beef stew made at home, it turns out to be soft, gentle, does not contain excess fat, veins and other components that negatively affect the taste of dishes. You can make such a workpiece in several ways, each of them has its advantages.

Features of cooking

Preparation of beef stews is a long but not complex process. With the task, even a beginner cook will successfully cope if you know and take into account several important points.

  • To prepare the stew, it is not necessary to take the meat of a young animal, even though it will be more delicate to taste even in canned food. The duration of extinguishing allows you to make a soft even old beef, so it makes no sense to overpay.
  • In order for stewed beef, it is pleasant and convenient to eat, it is necessary to clean it from films and veins before extinguishing, cut into small pieces. The stronger you grind meat, the sort of it will be, but still it is not worth it in the mince.
  • If you can choose between fresh and frozen meat, preference is worth paying first. When defrosting, the product loses part of the moisture and becomes dry. Long-term cooking cannot correct the situation. But if you do not have a choice, and at your disposal there is only frozen beef, you can make a stew and from it. Only for this you need to defrostly defrostly, give it out in natural conditions. Do not try to speed up the process using microwave or hot water.
  • Beef is low-fat meat, for juiciness it is extinguished with the addition of fat. Most often used pork fat, but if you do not use pork, you can use Kurdunnyh. Sometimes instead of animal fat use foam butter.
  • Beef stew most often prepare immediately in banks, but some recipes provide for pre-extinguishing meat in a saucepan or a multicooker, followed by folding it to banks and sterilization of snacks in a water bath or other way.
  • Some mistresses are afraid to make canned meat houses due to the danger of infection with botulism. After all, spoiled stew does not always look so. The most reliable and safe methods of canning meat are those that provide for product processing at a temperature of at least 120 degrees or under pressure. The best option will be the use of an autoclave, a good result can be obtained when using the oven. If you are not sure about the security of the preservation method of your choice, close the banks with screw caps having a bulge in the central part, which is due to the cooling vacuum being created inside when the vacuum is cooled. If, when opening canned, you will see who the lid swept, and at the opening of the banks, do not hear the characteristic sound, then you will have to get rid of the stew.
  • Jars under the stew need to wash with soda and dry. It is not necessary to sterilize them, since they will still be sterilized together with a snack.
  • It is possible to close the stew only with metal covers that provide tightness, the plastic will not cope with this task.
  • If you sterilize already closed banks, especially when carrying out this procedure in an autoclave, do not fill the cutter with meat to the top, leave 1.5 cm to the edge free, otherwise the banks will explode.

The storage conditions of the stew depend on the method of its preparation. If canned food is prepared in an autoclave or oven, they can be stored at room temperature. Prepared by another workpiece must be kept at a temperature not higher than 16 degrees. It is best to find a place for them in the refrigerator or in a cold cellar.

The maximum shelf life of home beef stew - 3 years, but much safer to use it during the year.

Beef stew in a saucepan

Composition (3 l):

  • beef (flesh) - 2.5 kg;
  • pork fat - 1 kg;
  • Salt - 30 g;
  • Laurel leaves - 6 pcs.;
  • Black peas - 12 pcs.

Cooking method:

  • Wash beef, blot with kitchen towel. Remove the films and veins. Cut the meat with small pieces (about 2 cm).
  • Pork fat cut off the skin, cut into small pieces.
  • Put pork fat in a saucepan, put it on fire.
  • After 5 minutes, put a beef in a saucepan, salt and pepper.
  • Remove the fire under the saucepan to a minimum. Cushion meat for 5-6 hours, per hour until prepared by adding pepper peas and laurel leaves, pre-washed and protected.
  • Wash the banks, spread the beef according to them, leaving about 1-1.5 cm to the edges. Cover the cans with clean metal covers.
  • At the bottom of a clean large pan bed of the towel, put banks with meat on it.
  • Pour water in a pan so that its level reaches the level where meat ends in banks. Water must be warm, otherwise the cans can burst due to a sharp temperature drop.
  • On slow fire, bring water in a saucepan to a boil, sterilize the banks in it 40-60 minutes depending on their volume.
  • Carefully, not to burn, remove the jars from the pan, roll up.
  • Turn the container with stew, cover the blanket and leave in this form for several days. Copling under steam bath, canned food is undergoing additional sterilization, which increases their resistance to adverse storage conditions. Additionally, this manipulation allows us to find out how well the cans are closed. If they swelled or leak, the preservation failed.

After cooling the cans with canned foods, cooked in a saucepan can be transferred to the cold cellar or remove into the refrigerator. For more than a year, it is not recommended to store such a stew.

Beef stew in multicooker

Composition (1.5 liters):

  • beef - 1.5 kg;
  • Bulk oil - 0.2 kg;
  • Salt, black ground pepper, bay leaf - to taste.

Cooking method:

  • Wash meat, dry the napkin. Cut into small pieces, first cleaning from the films and removing the fatty areas.
  • Put the oil into the bowl of the Multivarka, then put meat into it, salt it and stick it, put on top of 2-3 liters of Laurel.
  • Turn on the multicooker by selecting the "extinguishing" mode. Prepare meat in this mode from 4 to 5 hours. The cooking time depends on the age of meat and the magnitude of pieces.
  • Spread the stew in pure banks. Fill with oil from the bottom of a slow cooker from above.
  • Blank banks with covers, put in the oven. Turn it on, wait when the temperature in it reaches 120-130 degrees. Sterilize jars with snacks for an hour.
  • Stop banks from the oven to a dry towel, block them, turn it over, cover the blanket and leave in this position before the cooling.

You can store the recipe prepared by this recipe in the unheated storage room or in another not too warm place.

Beef stew in the oven

Composition (3 l):

  • beef - 2.5 kg;
  • pork fat - 0.75 kg;
  • Salt - 15 g;
  • Black ground pepper - 5 g;
  • Laurel leaves - 6 pcs.

Cooking method:

  • Beef, washing and having to dry, get rid of films and veins, cut out the average for the magnitude of pieces.
  • Pork fat skip through the meat grinder, divide approximately in half.
  • Suck, stick beef, mix your hands.
  • At the bottom of each clean bank, put 1-2 laurel leaves, spread half of the pork fat to the banks.
  • Fill beef banks, necessarily good to her ramming.
  • Put the remaining pork fat on top.
  • Tearing jars cover the foil. Put banks on the tray and send to the cold oven.
  • Turn the oven for 180 degrees and wait for the contents of the cans boil.
  • Dog temperatures in the oven up to 130-150 degrees.
  • After 4 hours, turn off the oven, let it cool.
  • For 10 minutes, boil the covers that you will close the jars with stew.
  • Remove the banks from the oven, roll up.

The stew, cooked on this recipe, is not bad even at room temperature, but it is better to keep it in a cool place for reliability.

Beef stew in autoclave

Composition (3 l):

  • beef - 2.5 kg;
  • carrots - 0.25 kg;
  • Onions - 0.25 kg;
  • pork fat - 0.5 kg;
  • Salt, pepper - to taste.

Cooking method:

  • Onions and carrots, waving and cleaned, cut into small cubes.
  • Prepare beef, shining it with a knife, mixing with vegetables, salt and pepper.
  • With the help of a blender or meat grinder, grind pork fat.
  • Half fat distribute on prepared banks, then spread meat on them and cover the remaining fat.
  • Immediately roll the banks with clean covers.
  • In a special reservoir, pour water, put banks to the surface intended for this. Turn on the device by setting the pressure of 1.5 atmospheres.
  • After 4 hours, turn off the device. Wait a few hours until the pressure is gradually descended. Remove banks in the storage room.

A stew made in the autoclave does not require special storage conditions, it will not deteriorate even at room temperature.

Home stew from beef is much tastier and more useful to shop. You can make such canned food in several ways, using special techniques or just just in a saucepan.

Product matrix:

Beef

🥄

Stew

🥄

Date: 09/30/2019.

Updated: 05/15/2020

How to cook delicious beef stew at home? Simple and detailed recipes

how to make a beef stew in home

The meat stew is a saturated and tasty dish that can be served with any side dish: vegetables, buckwheat, rice, pasta or potatoes.

Opening the canned meat and heating it in a pan, in the oven or microwave, it will only be left to put a barrier and a delicious dinner or dinner will be ready. Preparation of stews from beef at home will take several hours, but this can be done when there is time.

In the stew, so that meat is stored longer, lay fat. Beef, unlike pork, not fatty meat, so in recipes use swine fat or ingredients similar to it.

Stew in pressure cooker

The recipe for stews for the pressure cooker will save time at the stage of preparation of canned food.

Number of portions: 2

Cooking time: 3 hours 30 minutes

Ingredients:

  • 600 g beef;
  • 1 PC. laurel sheet;
  • 2 bulbs;
  • 300 ml of beef broth;
  • 5 mines of black pepper into each tank for canning;
  • 1 garlic clove into each jar;
  • 1 carrot;
  • 5 g of salt to each bank;
  • 300 g of Sala.

Cooking method:

  1. Banks wash, sterilize, give dry. Beef wash, cut on medium pieces and dried with a paper napkin.
  2. Salo cut slices. Onions and carrots clean, wash, cut fine.
  3. At the bottom of the canning banks lay the bay leaf, salt, pepper, garlic, a few pieces of Sala. Pour a little beef broth into each jar. Then lay the layers tightly beef and onions with carrots. Banks are closed with covers and put in a pressure cooker. Water poured into its capacity by the rounded edge of the cans in front of the neck.
  4. The pressure cooker cover closes. On average fire give water to boil, then expose the minimum temperature and leave banks in the pressure cooker for three hours. After this time, the fire is turned off and leave banks in a pressure cooker under a closed lid until they are completely cool. If you open the lid before, the sharp change of temperature can lead to the fact that the walls of the dishes burst.

Cooking stew in a slow cooker and oven

You can prepare meat for canning in a slow cooker, which will significantly reduce the efforts that will have to spend on cooking. Putting all the ingredients, except fat, (meat, vegetables, spices) into a multicooker container, include the "quenching" mode on which products are prepared for three to four hours. Putting meat into the cans, it is poured with melted swine fat and roll. Cooling banks are sent to a dry warm place, covering them with a blanket or a towel.

To prepare a stew in the oven, there are several pieces of peas on the bottom of sterilized cans. Then laying the meat (not too tightly folding pieces). Each layer is salted and put a piece of laurel sheet between adjacent layers. The latter in the bank are slices of swine bass. A layer of table salt is poured into the baking sheet, so as not to burst the glass and not burnt the meat.

Before shipping, the banks are closed with foil or tin lids. The rubberized covers are not suitable, as they can melt. Putting a baking sheet with meat into the overall no oven, exhibit in it the temperature of 250 degrees.

An hour later, boiling broth forms in banks. At this point, the temperature is reduced to 100 degrees and leave banks for another three hours. The broth should be constantly boiled, but not much.

After the specified time, the banks rush with tin or rubberized boiled covers.

Useful advice

So that the dish is delicious, it is necessary to carefully choose products. High-quality beef should have a healthy red, without green, dark plots. The surface of suitable meat does not contain mucus. Starids from meat of young animals white. If the fat is yellowish, then this means that the animal was old. It is not worth using such meat to extinguish, as it will be too tough.

Sterilize banks over the ferry, in the microwave, oven, multicooker. Before sterilization, they must be clean, as before conservation (but they should not be washed after sterilization, so the temperature processing is carried out shortly before the ordering). Add products should be completely dry, clean banks.

When sterilizing over the ferry, the cans are installed down on a metal mesh or a sieve, laid on a saucepan with boiling water. For medium and small tanks, it is enough for 10 minutes over the ferry. For a three-liter, you will need about 15. In a slow cooker, this process is as follows: water is boiled in the tank, covered with a pair of pair. Banks are installed on the grille and sterilize with the "Cook-toile" or "Baking" mode.

To shoot sterilized banks should be careful not to burn. You should not forget about sterilizing covers for the order. It will be necessary to trace so that the products fall into the banks, they did not have time to get dirty again. Hold them after sterilizing the neck down to avoid dust.

Holding a portion of meat, it must be borne in mind that after extinguishing its mass will almost double. Filled with ready-made meat and fat bank should not be full to the edges. Leave the gap to the lid - 1.5 - 2 centimeters.

Canned stew is recommended in small banks, the whole product of which will be prepared at a time that the open container does not stand for a long time.

The tin lid for canning so that it does not rust over time, lubricate fat.

A clear way to work the stew is presented on video.

A qualitatively canned stew is able to simultaneously stand 2-3 years, without losing the taste and nutritional properties.

A source: https://vkusnaja-zhisn.ru/recept/zagotovki-na-zimu/recept-tushenki-iz-govyadiny-v-domashnix-usloviyax.html

How to cook beef stew at home

how to make a beef stew in home

When there is no time or ability to cook out of fresh meat, there will always help the beef stew, prepared at home. At the same time, it can be done at home and get a natural, clean product that is suitable for the first and second dishes.

How to make beef stews properly?

The hostesses who decided to master how the beef stew is done at home, should take into account certain points that are as follows:

  1. The stew makes fresh beef fillets, but in no case should not be used frozen.
  2. Because the meat itself does not contain fats, then pork fat is added to it.
  3. For the preparation of the product, many ingredients are not required - they will need spices and fat.
  4. The advantage that the preparation of stews from beef is believed to be what any dishes or technique are suitable: a multicooker, microwave or ordinary frying pan.
  5. Preserving and store the product follows glass jars that rush with tin lids. Tara must be sterilized by steam or in the oven. Thanks to this, the delicious beef stew will be kept longer and will not lose their taste.
  6. The shelf life of a proper prepared product is about 5 years.

Beef's home stew in a saucepan

Emergency preparation is distinguished by beef stew at home in a saucepan. This method is available for each mistress, the main thing is to prepare high-quality products and comply with the sequence of processes. As a result, it is possible to obtain reserves of an extremely delicious product.

  • Beef fillet - 5 kg;
  • Swine fat - 2 kg;
  • salt;
  • allspice;
  • Bay leaf.
  1. Meat and fat cut.
  2. Both components lay out in a saucepan and put on a weak fire.
  3. Add bay leaf and pepper. Continue cooking 6-7 hours, stirring. Candle cover with a lid.
  4. The saucepan is removed from the stove, and the beef stew at home is declined to banks and closes.

Beef stew in autoclave

Hostesses, who have the opportunity to use a specially intended device, you can use the recipe for beef stews at home, which is prepared in the autoclave. If the meat falls apart on the fibers, it means that it is precisely ready, the fat should become transparent and light.

  • beef - 2 kg;
  • black pepper;
  • Onions - 2 pcs.;
  • carrots - 3 pcs.;
  • salt.
  1. Cut beef.
  2. Carrots chopped with thin circles, and onion - rings.
  3. In every jar put peas, laurel. Then add meat, salt.
  4. Banks roll. Tara is placed in the autoclave filled with water. It must reach meat in banks.
  5. Pressure set 1.5. Put autoclave on fire and wait until it rises to 4 atmospheres. Prepare stew 4 hours, turn off the fire and leave cool in the autoclave.

Beef stew in multicooker

If at home there is no such device as an autoclave, then the beef stew at home is easily prepared in a slow cooker. To taste, it will not differ at all, while such a recipe will allow the minimum of effort, it is only necessary to prepare products and set the necessary program.

  • beef - 1.5 kg;
  • dried rosemary and ground black pepper - 2 chopping;
  • salt;
  • Bay leaf - 6 leaves.
  1. Beef cut and put on the bottom of the Multicooker bowl.
  2. Install the "quenching" program, time - 5 hours.
  3. An hour before graduation, add spices.
  4. Meat decompose on banks, rambling. Pour fat from above.

Beef stew in the oven in the bank

An unusually tasty is the stew from beef in the oven. To strengthen the taste quality of the product, a pork fat is added. After the cooking process is completed, the container turns over, wrap and leave to cool. The product prepared in this way can be stored in the refrigerator no more than six months.

  • beef - 5 kg;
  • black pepper;
  • Swine fat - 1.5 kg;
  • salt;
  • Bay sheet - 12 sheets.
  1. Meat and fat cut. Add pepper, salt and mix.
  2. At the bottom of each bank, lay out the bay leaf, three pieces of salla and 10 mines of black pepper.
  3. Share meat. Each bank to cover the lid and pushing the cargo, put the container in the oven at 180 degrees.
  4. Leave until the content starts to boil, reduce the temperature to 160. Stew another 3 hours.
  5. Beef stew at home is shifted to other banks that rolled out.

Beef stew in pressure cooker

With the same ingredients and the same proportions are preparing beef stew in the pressure cooker. Give a special savory taste and in this case the pork fat is intended. This recipe is very convenient, since this device helps to significantly reduce the amount of time spent on cooking.

  • beef - 5 kg;
  • black pepper;
  • Swine fat - 1.5 kg;
  • salt;
  • Bay sheet - 12 sheets.
  1. Cut meat, add salt and spices. Place it in a pressure cooker and pour water.
  2. Stew on medium heat about 1.5-2 hours. After that, pairs are gently whipped, and the pressure cooker opens.
  3. A stew from fresh beef at home is distributed to banks and closes for the winter.

Beef stew in microwave

The method of cooking, with the help of which the home stew made from beef in the microwave is similar to the recipe when the oven was used. The product will perfectly complement the buckwheat porridge, pasta, will become a good additive to the soup. A jar of stew can be taken on the road, because it is a satisfying and delicious food.

  • beef - 5 kg;
  • Swine fat - 2 kg;
  • salt;
  • pepper;
  • Bay leaf.
  1. Meat cut, mix with spices, lard and salt.
  2. From the trimming of cooking broth.
  3. Sterilize banks, tamper meat, pour broth.
  4. Fresh beef stew at home is placed in the microwave, it is stealing about 2 hours.

Beef stew for winter

The product prepared at home is good because it does not contain harmful additives. The recipe for home beef stew, which can be kept stored for the winter, implies several ways to cook. One of the easiest options will be the cooking in a saucepan, it can also be prepared in the oven or with the help of a device.

  • beef - 2 kg;
  • salt;
  • pepper;
  • Bay sheet - 2 pcs.;
  • Water - 2 tbsp. l.
  1. Cut meat, put in a saucepan, add water and bring to a boil.
  2. Reduce fire, stew 4 hours, add salt and spices. Stew another 2 hours.
  3. Let cool, shift to banks and roll.

A source: https://fotokuchnja.ru/kak-prigotovit-tushenku-iz-govyadiny-v-domashnix-usloviyax/

How to prepare beef stew at home: 7 recipes

how to make a beef stew in home

All canned meat products use in a wide demand due to the fact that they can make many other interesting dishes based on them. Therefore, today we will tell how to prepare the most delicious and plenty of beef stew. All actions can be repeated at home, let's start.

Beef stew with pork in pressure cooker

  • Beef - 0.8 kg.
  • Pork - 0.4 kg.
  • Salo pork - 0.1 kg.
  • Salt - 5 gr. On the bank
  • Onions - 2 pcs.
  • Bouillon meat - 200 ml.
  • Carrot - 1 pc.
  • Garlic slices - 1 pcs. On the bank
  • Pepper-peas - 7 pcs. On the bank
  • Bay leaf - 1 pcs. On the bank

Beef stew with pork adding is quite tasty in the pressure cooker, some attribute this recipe to the "classic of the genre".

1. Swipe the sterilization of the container and covers to it. To this end, you can use the microwave, oven or ordinary water bath. Leave dishes for further twist for drying, moisture should not be at all.

2. Now proceed to the preparation of meat. We rinse, dried with napkins, ruby ​​pieces of medium sized. Salo grind the plates, the onions clean and charge the half rings. Carrots lie semi-winds.

3. In each tank for the twist, send a laurel, pepper peas, garlic, salt, 3 pieces of sala. Add broth so that it covers the components slightly.

4. Alternately fold the pork and beef, overlapping one kind of meat to others. Close the container with covers, send the pressure cooker to work.

5. Pour the usual water temperature water, it must reach the cans of the cans. Send the pressure cooker on the stove, wait for the start of the water drilling. Then reduce the power minimum, check for 3 hours.

6. Now you know how to prepare a simple beef stew. This variation with pork is very tasty. In the process of cooking at home after turning off the pressure cooker, banks need to cool, only then can open the lid and get them. Otherwise, Tara will burst due to strong pressure fluctuations!

Beef stew in the oven

  • Beef (or veal) - 5 kg.
  • Salo Pork - 450 gr.
  • Laurel, pepper pea, salt cook - on fact

1. Preparation of stews from beef at home begins with the preparation of meat. Rinse it, dried by towels, charge large pieces. Plush salt with pepper. Salo cut into thin stripes.

2. Banks with a volume of 1 liters. Wash the soda solution very carefully, send sterilize into the microwave or oven. Covers boiled separately. After all, the container is carefully dryed.

3. Now you can proceed to the preparation of stew. On the bottom of each dish, send at 8-10 peasors of peppers, 5 gr. Salts, 3 Lavra, 3 Salah Slask. Now start to lay beef, do not trambet too much. Do not fill banks to the edge.

4. Put on top of the cover of the fastmets (feeding the gum), then press them with something hard. Such a move will not allow content to pour in the boiling process. Send a container with meat filling in a cold oven.

5. Begin to warm the oven to that time, while the composition in the dishes starts to throw. When this happens, reduce power up to a minimum mark. Candle 6 hours. After a specified time, turn off, leave for 20 minutes.

6. Since cooking beef stew more conveniently in liter banks, after cooking, the contents are moved to sterile floor-liter. At home, they also need to be sterilized along with the lids. After packaging, block the stew with the tin, leave the throat down to the cooling.

Beef stew in autoclave

  • Beef - 2 kg.
  • Onions - 1 pc.
  • Carrot - 1 pc.
  • Salt - 16-20 gr.
  • Laurel, pepper-peas - in fact

1. Manipulations begin with washing and drying beefs. Next, the purified carrot is cut by semi-windows, the bow is bruised by half rings.

2. Perform the sterilization of the container in any way, the covers will boil. Seeing banks, in each place the laurel and pepper peas.

3. Vial to the container with meat slices almost fair. Oblove the salt, roll the contents with a special key.

4. Prepare the autoclave to work. Install banks inside, pour so much water so that it covers the householders.

5. Stop 1.5 atmosphere on the device. Send on the stove and prepare until the pressure is reached in 4 atmosphere. In this mode, cook for 5 hours.

6. Next, do not remove the stew from the autoclave, leave it to the cooling. Transfer to coolness and darkness for long-term preservation.

Beef stew in Kazan

  • Beef with fat layers - 3 kg.
  • Laurel leaves - 15 pcs.
  • Onions - 6 pcs.
  • White ground pepper - your taste
  • Black peas pepper - 17-20 pcs.

If you already know how to cook beef stew on a classic recipe, we recommend familiarizing yourself with another option in Kazan. Start the procedure at home.

1. Rinse meat with running water. Remove all veins and films. Write with paper towels to get rid of extra moisture. We charge large pieces. Clean the bulbs and lie on the quarter.

2. Take advantage of the cauldron and lay in it in the stroke products. First place meat. Sprinkle with pepper and salt. Put half of the leaf of laurel and pepprint. After that, add onions. Next, repeat the layers until the beef end.

3. Place the cauldron on the stove and cover it with the lid. Look out the moment when the meat starts to highlight the juice. He should not boil. Mix the components of the containers and reduce power to a minimum. Cut with a closed lid for 1 hour.

4. After the reserved time, mix the products again and continue toming for another hour. After that, the meat is no longer needed. I regularly look at the dish, it must be lazily brown.

5. Cark for another 30 minutes. The stew must remove a little. Place it into the food container. After cooling, place it in the refrigerator. Consider, this option preparation does not imply long-term storage.

Beef stew in water bath

  • Lavr - 3 pcs.
  • Salo Pork - 180 gr.
  • Beef - 0.8 kg.

So how to cook a stew is quite simple, consider another recipe from beef at home.

1. Prepare meat, remove the extra moisture and pour into large pieces. Finely put fat, later it should melt. Place the prepared products in the deep container. Pass the ground pepper with salt. Stir.

2. So how to make a beef stew quite simply, act further. Prepare clean banks and sterilize. Place meat in them and confuse a little. Do not need to fill the container's tank. Send banks to the bottom of a wide house pan.

3. Under the glass container it is necessary to put a towel. Fill the water, it must come to the shoulders. Close the cans with covers. Send a saucepan on the stove. Wait for water boiling. After that, reduce the fire at a minimum.

4. In this form, the stew must tomize about 6 hours. Gently pour hot water when it will throw out. After a while you will get banks and tighten the lids until you stop. Such a blank is stored in the refrigerator up to 6 months.

Beef stewless stew in the oven

  • Laurel leaves - 8 pcs.
  • Cutting beef - 2 kg.
  • Peter pepper - 25-30 pcs.
  • Fat Beef - in fact

Before cooking stew without a sala, learn the recipe. The billet from beef to do is very simple at home.

1. Prepare glass containers for conservation in advance. It should be clean and sterilized. Place the bottom of several pieces of pepprint and laurel leaf. Parallel to beef and confuse in the banks tightly in the banks.

2. Sprinkle salt and ground pepper. Leave free edges in the bank (2 cm.). The final layer should be from pepper pepper and laurel sheet. Beef stew will acquire a pleasant fragrance at home. The recipe is simple.

3. Finely barely babble fat and place over meat and spices. Fold the foil twice and cover them the neck of banks. Place the container on the baking sheet and pour cold water on it. Preheat oven to 120-130 degrees. Tomit a stew for 7-8 hours.

4. For allotted period, almost all water should evaporate. Turn off the oven. Leave meat inside until complete cooling. After that, remove the banks, remove the foil and tighten the covers.

Practical recommendations

If you study all the presented recipes, it is easy to understand how to prepare beef stew. It is enough to arma everything necessary at home and start acting.

1. If you decide to prepare a stew in the oven, in a baking sheet it is necessary to pour water or fall asleep salt. Such a simple manipulation will allow fat that will flow from the glass container, not to burn.

2. Fat or fat is added so that the workpiece does not result in dry. It is strongly recommended to prepare stew exclusively in a glass sterile container.

3. So that the cover from the bank does not start in the future it is oxidized, before sunset, treat it with fat. After that, storing the workpiece follows in the cool cellar. If you cook a stew right, it will be able to be stored up to 5 years.

Beef stew is pretty simple. It is enough to familiarize yourself with simple recipes and explore the practical recommendations. Make the workpiece of the future and try to avoid shop products. Natural in such compositions is nothing.

A source: https://more-vsego.net/kak-prigotovit-tushenku-iz-govjadiny-v-domashnih-uslovijah-7-receptov.html

Recipes of beef stews at home

Natalia Danychyshak

Beef stew at home - a great way to put meat.

As a result, you will get a delicious, and most importantly, natural meat product.

The stew is used to prepare the second and first dishes in cases where there is not enough time or ability to prepare from fresh meat.

This is a ready-made product, so it is added at the very end.

Beef stew at home - Basic preparation principles

To prepare the stew at home, use fresh beef fillets. Frozen meat is absolutely not suitable for this. Beef does not contain enough fat, so the pork fat is added.

Beef stew are prepared in a double boiler, banks, pressure cooker, autoclave, oven, multicooker, etc.

Canned stew better in liter or floor-liter glass container, which is rolled with iron lids. Glass containers and covers are pre-sterilized in the oven or above the ferry. So that the stew is stored for a long time, all the dishes should be sterile.

Beef is cut by large, identical slices, solid and stirred. On the bottom of the cans lay pepper peas and bay leaf. Banks are filled with meat and add inner fat or fat.

Filled banks are covered with tin lids and exhibit on a baking sheet with a large salt. The baggage is sent to the oven preheated to 200 for two hours. Then the stew is taken out and rolled with sterile covers.

Recipe 1. Beef Tracedy and Pork at home in a pressure cooker

1 bay leaf;

7 pepper peas on the bank;

1 garlic lurch on the jar;

5 g salts per bank;

1. Banks and covers shoot in the oven or over the ferry. Sterile container sound well. Pork and beef wash under the crane, dry and cut into small bars.

2. Cut the fat with thin slices. Onions free from husk, and put it with thin quarters. Clean the carrot from the peel, wash and cut down thin bars.

3. At the bottom of each can, put a bay leaf, a little salt, pepper peas, garlic teeth and a couple of slices of Sala. Pour a very slightly broth. Put a piece of meat into the banks. Moving a beef pork. Close glass containers with covers and put it in a pressure cooker. Pour water so that she takes to the shoulders cans.

4. Put the pressure cooker on fire. As soon as the water boils, twist the fire to the minimum and leave to boil for three hours. Drop the steamer only after complete cooling. If you do it right away, the banks burst from the pressure drop.

Recipe 2. Beef stew at home in the oven

five kg of young beef;

pepper peas black;

Polkylogram of pork bale;

12 laurel leaves.

1. Wash and dry dry beef with paper towels. Cut meat along the fibers is large enough. Lay out everything in a bowl, pepper, salt and mix. Pork fat cut into small slices.

2. Lithuanian banks thoroughly wash with soda and sterilize or over the ferry. The covers are also sterilized. Glass container dry well. At the bottom of each bank, put a bay leaf, three squeezing and 10 mines of black pepper. Then lay out tightly meat, slightly tamping it. Banks should not be filled with home.

3. Cover the cans with beef tin lids and give them to the cargo so that they do not rise during the boiling process. Put the dishes with meat into the cold oven. Preheat it until the contents in the banks begin to boil and reduce the temperature to a minimum. Carry meat about six hours.

4. Purchase stew in a clean, sterilized, floor-liter glass container and sunk iron covers. Banks turn over, wrap and completely cool. Keep banks in the refrigerator no more than six months.

Recipe 3. Stew from beef at home in autoclave

fat beef - two kg;

black and fragrant peas;

15 g of salts are large.

1. We rinse beef under the jet of water, we clean the meat from films and streak. We are dry by paper towels and cut into pieces of medium size.

2. Clean vegetables and mine. The number of vegetables take at their discretion. Onions cut rings. Carrot bumps with thin circles.

3. Lithing banks are well mine and sterilize over the ferry or in the oven. Then the container is well dry. At the bottom of each can put fragrant and black pepper peas and laurel leaves. Fill the bank with meat, slightly, the rambling, while not filming them to the top. Top pour a teaspoon of a large salt.

4. We ride the cans with tin lids, pre-sterilizing them. We put the container with meat in the autoclave and fill it with water so that it completely covered meat.

5. Install the initial pressure of 1.5 atmosphere on the autoclave. We put it on fire and wait when the pressure reading reaches 4 atmosphere. Preparing stew for five hours. Then we give banks to completely cool in the autoclave, take out and remove to store in a cool place.

Recipe 4. Stew from beef at home in a slow cooker

one and a half kg of young beef;

two chips of dried rosemary and black hammer pepper;

Bay leaf - 5 pcs.

1. Beef washed under the jet of water, crop films and veins. Cut it with small pieces, two centimeters thick and put them in a multicooker container.

2. Water not to add! A sufficient amount of juice is separated from meat. Include on a multi-cooker "Captivity" program. Timer install for seven hours. Time adjust depending on meat. If the meat is a young, five to six hours.

3. To leave meat at rest for three hours. No need to open the cover, otherwise the fluid will begin to evaporate. Three hours check the condition of meat. If the fluid evaporates, add some water. Close the lid and stew beef for another two hours.

4. Add all spices to the multicooker container, mix and continue cooking another hour. Check the meat on the salt, if there is a need to spill.

5. The floor-liter glass container is well washed and sterilized over the ferry or in the oven. Finished stew decompose on banks, slightly tamping. Top pour all melted fat. For long-term storage, put banks, cover with covers, on a baking sheet. Sterilized at 200 degrees half an hour. After that, roll with sterile tin lids.

Recipe 5. Stew from beef at home in Kazan

Beef with a fatty - three kg;

Bay leaf - 15 pcs.;

Ground white pepper;

Onions - six heads;

Black peas - 20 pcs.

1. My a piece of beef under the crane, cut the film and veins and dry with a paper napkin. Meat cut enough large.

2. The bulbs purify from husks, rinse and cut them with quotes.

3. We lay out in Kazan layers: pieces of beef, salt and pepper, half of the laurel leaves and pepper pepper, fourths of the bow. We repeat the layers in this order until all the meat is over.

4. The cauldron is closed tightly with a lid and put on fire. We try not to miss a moment when the juice that allocated meat will not boil. Mix the contents of the cauldron and twist the fire to the weakest. We continue to stew, covering the lid another hour. Mix again and leave for another hour. Do not mix meat more. Sometimes we check that the contents of the cauldron are weakly boiling.

5. Tom Stewchka is still half an hour. This stew is not intended for long-term storage, so we shift it into the container and send it to the refrigerator.

Recipe 6. Beef stew at home on water bath

Bay sheet - 3 pcs.;

200 g of pork sala;

7 g of ground black pepper.

1. Pack of beef wash under the jet of water, work out from strey and films. Consider meat with paper towels and cut into pieces like on a kebab.

2. Pork fat cut out as much as possible so that it is well embroodored and gave stews of tenderness.

3. Place the fat and beef into the deep dishes. The ratio of meat and sludge should be approximately 4: 1, that is, to four pieces of meat take one piece of pork bass.

4. Season the meat of salt and ground black pepper and mix well with your hands.

5. Wash banks and sterilize. Lay out, slightly tamping, in the banks meat mixture. Put the bay leaf on top. Banks should not be filled with home.

6. On the bottom of the wide pan. Put the stand for the can. Place the jar with meat and fill it with cold water so that it reaches the shoulders cans. Cover the jar with a lid and screw it slightly.

Put a saucepan on fire, wait until the water breaks down, twist the fire to a minimum and boil the stew with slow boiling for about six hours. As the water will repurchase, take it gently.

Remove the finished stew, tighten the cover to the end. Store stew in the refrigerator no more than six months.

Recipe 7. Stew from beef at home without a sala

two kg beef tenderloin;

Ground pepper black;

eight laurel leaves;

Black peas - 30 pcs.

1. Prepare glass containers for conservation. Wash it and sterilize it. At the bottom of the cans to post a few peas of black pepper and one laurel leaf.

2. Rinse beef under the crane and cut it with pieces, size with matchboxes. Put meat tight in banks. Layers saline to pierce. Fill the jar on the neck, leaving a couple of centimeters from the edge. Top lay out the bay leaf and pepper pepper.

3. Beef fat cut into small pieces and lay out over meat. Foil leaf folded twice and cover them the jars. Put a container with meat on a baking sheet, pouring cold water into it. Put a baking sheet in a cold oven. Include a temperature of 120 C. Prepare stew for eight hours.

4. After this time, almost all fluid should evaporate from cans. Turn off the oven and without removing, cool stew. Remove foil and close the cans with covers.

Beef stew at home - Tips and tricks

If you are preparing a stew in the oven, in a baking sheet on which banks will stand, pour water or pour it off with salt. It is necessary in order not to burn fat, which can flow from the bank.

So that the stew does not get dry, be sure to add fat or inner fat.

Ceremonial stew only in sterile glass containers.

So that the cover is not oxidized from the inside, lubricate it with fat.

Keep the meat product in a dark, cool place. If all the conditions of cooking are observed, stew can be kept up to five years.

A source: https://postrecept.ru/myaso/govyadina/recept-tushyonki-iz-govyadiny-v-domashnix.html

Home stew do it yourself quickly easily and very tasty

Home stew is not just tasty, it is very tasty. She helps us not only in the winter season when frost on the street, and the store does not really want to go frost. But in the summer, in the campaign, in the country, fishing, it is convenient to take a jar of stew on a long trip and snack ready-to-wear and satisfying dishes on the road. You can add it to the macaronam or soup cook. You can also prepare a delicious meat cake based on stew. In general, the stew is a universal product.

But today on the shelves it is very rare to meet a really high-quality stew. Therefore, more and more hostesses are resorted to the home production of stews. And as it turned out to cook a home stew not so difficult.

The algorithm of action is not difficult at all, and the meat can be used almost any. In addition, the seasonings for cooking also need a little onions, lavelice and peas pepper. That's all.

But of course there are recipes where the seasoning is much larger and we will look at all the options for cooking home stew.

Chicken stew home recipe

And the very first recipe will not be asked from chicken meat. Chicken This is the most affordable meat today and is not expensive. Such a view of the stew is very popular among the summer houses as it is possible to grow chickens in the country at the cottage and make stew from them, thereby saving meat for the winter.

To make the stew take banks and first sterilize them in any way available to you. Then in empty sterilized banks lay down on the laurels leaves, three four pepper peas and garlic. Garlic is not necessarily someone how like it. And a little loaf. Onions labeled between meat layers.

Chicken slices decompose into the banks to cover with covers, and send to the oven for 4 hours. 145 degrees are considered the most optimal preparation temperature. But even if it is 150 this is not critical. Immediately I warn you that in the process of cooking, the meat can give a shrinkage therefore it is worth putting a spare jar with meat in order to shift meat into those jars in which the meat will give a special shrinkage.

After four hours of extinguishing banks, we close and send them to cool at room temperature. The chicken stew is very tasty and nutritious. Chicken meat contains a very large amount of amino acids so necessary to human body. So do not forget to include chicken meat in your diet.

Pork stew

If you could not separate from meat in the recipe for the preparation of stews from the chicken bone. That with a pork, such a number will not pass here and the bones will thicker and their structure is different.

So we separate meat from the seed and then it is still good to wash meat in water.

Meat pulp 1 kg.

Black pepper 1 teaspoon

Salt. Meat before putting into the banks just graze salt.

Bay leaf.

Bow.

Garlic.

If the meat is not fat worth adding a little pure bass. By 1 kg of meat, 200 grams of Sala are enough. Salo is better to cut into pieces at times less meat. So it is faster to dissolve and saturate meat with fat and your stew will succeed.

And so the first thing is sterilizing banks. Dry and clean jars put 3-4 minutes in the microwave or in the oven. After carefully, we take out and decompress the seasonings for banks in an equal number. Of course, despite the fact that the banks are all the same. It is advisable to take not big jars about the floor liter this most optimal vehicle container.

On the bottom of the jars put a laurel, pepper, onions. Then we lay out meat and fat. But not too tightly leave the place for the liquid that will be allocated and in which meat will be stewed.

After the meat is decomposed on banks and covered with iron lids, we send banks into the oven and keep them there for 4 hours at a temperature of 140-150 degrees. After tightening the cans and keep them with covers at the bottom to the complete cooling. Preferably all banks cover with a warm blanket.

Recipe for cooking domestic stew in Kazan

There is a second variant of the preparation of stew. In this version, all the meat can be extinguished in the cauldron or in a cheat.

We fold meat into a cauldron or a crazy and throw the necessary seasonings. We pour a small amount of water and leave to stew on small heating after water boiling. Mashed meat for 5 hours. In the process, look so that liquid remains in Kazan.

After five hours, the meat is expanding into sterilized banks.

Cover the can with covers or foil put them in the oven and keep there for 15 minutes at a temperature of 110-120 degrees, then we get and tighten the covers. That's the whole recipe for making stews from pork in Kazan or in a cheat.

We advise you to read:

How to salute to the scumbers at home

Beef's home stew

As mentioned earlier stews to prepare almost from any meat. That came the time to learn how to cook beef stew.

In order for beef stews, it is lush and tasty to it worth adding a swine fat that will supply meat with a special taste and adds dry beef juits. On 1 kg of meat will be enough 200 grams of salla. But before that, with a sala, it is worth removing a hard skirt.

And so the meat mode into pieces such as they were sworn in the neck of banks. Before laying, the meat is worth rinse well.

In the floor liter banks lay down laurels, pepper, onions, and fragrant pepper.

Unlock meat and leave a place for a sala.

The top layer lay out the fat and cover the cans of the foil.

Banks finitely take only sterilized.

Before placing banks on the baking sheet, a small trick.

Between it is better to store foil because during cooking from cans can pour out fat that will definitely nourish. And the foil will save your baking sheet.

And so put into the oven can and warm them there at a temperature of 180-200 degrees for 2-3 hours.

Then we remove the heating completely and wait until the oven cools naturally. After about an hour, the cans can be covered with covers and send them to cool in natural room temperature.

How to quickly cook stew at home

For this recipe it is worth pre-cooking brine. At 5-6 liters of water 800 grams of salt lavelice, pepper onion.

All mix and send on fire.

While the brine boils the meat mode and throw in a boiling brine. Boiling 20-30 minutes. As soon as the meat is ready to lay it on banks and poured brine. You will succeed at all is a stew, but the recipe is very suitable essentially meat is ready and can be used. With one reservation, remember that it is very salty. And if you cook soup and use this meat, be careful with salt.

Home stew from ducklings in a slow cooker

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

Carcass separated and cut into small pieces such that would easily be placed in the neck of banks.

In the bowl of multicookers we put meat and refuel it with spices, and this is all the same lavelice a couple of leaves, a salt teaspoon, 3-4 peas of fragrant pepper, one bulb and can still add some black pepper for a spicy taste.

In the bowl of Millovakka, still pour a bit of water so that the meat is not burned immediately after turning on the device. We put a multicooker for 3 hours in meat extinguishing mode.

Water rolls out, and meat continues to stew in its own juice. After 3 hours, the stew lay out on banks and tighten with the lids.

A source: https://viramaina.ru/domashnyaya-tushenka-svoimi-rukami-bystro-ball-i-ochen-vkusno.html

Recipe home beef stew

Surely, many meatseeds noticed that recently the quality of bought canned food fell significantly. That is why it is better to independently do stew from beef at home.

It may seem to you that this option of blanks will require a lot of compensation. This is not quite so! At the same time, you will get a hearty and tasty dish at the exit, which is not necessary to doubt.

Moreover, using some of the proposed recipes, you can cook stew meat as close as possible to GOST.

Cooking beef stew on a water bath

There are several ways to prepare canned meat. Each of them has certain features. But incredibly gentle and tasty it turns out beef stew in a water bath.

Cooking time - 6 hours.

Number of portions - 1.

On a note! In one portion, in this case it is meant to obtain 1 banks with a capacity of 0.5 liters.

Ingredients

For the preparation of appetizing meat blanks for lovers of hiking, students, summer houses and everyone who loves to eat quickly and simply is needed:

  • beef - 800 g;
  • Salt - 1 tbsp. l.;
  • Salo - 200 g;
  • Bay sheet - 3 pcs.;
  • Ground pepper - 1.5 h.

For one portion

  • Calories: 307.87 kcal
  • Proteins: 15.49 g
  • Fat: 27.23 g
  • Carbohydrates: 0.78 g

Cooking method

Preparation of homemade stew from fresh beef in the water bath involves the addition of a sala. Due to this, the finished product is very soft and gentle.

  1. Rinse beef thoroughly. A little to dry. Cut pieces of medium sized.
  2. Salo cut into small pieces.

    On a note! In some recipes, the beef is combined not with lard, but with pure pork. Also it turns out delicious and juicy.

  3. In a big bowl, fold pork and fat. Sprinkle with salt. Add spices. Mix the ingredients thoroughly so that the meat is as challenged and poisoned by seasoning.
  4. Sterilize banks. Send into them the meat mixture. At the bottom of each container, lay out on laurel leaves.

    Note! Lavra sheets can be finely uncoupled and send them together with other spices to the meat blank at the ambassador.

  5. Send a jar that is slightly tied with a lid, in a large saucepan. A special device is placed on the bottom or a thick towel is laid out. Pour cool water. The liquid should get to the containers of the tank. Set slow heating. The can with a capacity of 0.5 liters sterilize 5-6 hours, poured as water booming. The main thing is to do it very carefully so that the glass is not cracked.

Ready! The covers are tightened to the base. Finished canned food is recommended to be stored in the refrigerator, but not more than six months.

How to cook homemade stew in a slow cooker?

There are many excellent ways of cooking beef stew. But one of the simplest recipes allows you to get delicious homemade canned meat in a slow cooker.

Cooking time - 6.5 hours.

Number of portions - 1.

We are doing just - the recipe of stews for autoclave

It is possible to prepare an appetizing and incredibly satisfying beef-based stew not only in a water bath or in a slow cooker. If there is an autoclave in your home everyday, use it.

Cooking time - 3 hours.

Number of portions - 1.

Recipe stews for oven

The proposed recipe for cooking on the basis of beef can be safely considered folk, as there is practically an oven in every home. The composition of this dish is simple and simple, so you will not be difficult to provide your seven canned food.

Cooking time - 3 hours + time for marination.

Number of portions - 1.

Recipes

Cooking the beef stew in the case on step-by-step recipes is simpler simply, but it will not be superfluous to acquaint beginners culinary and with video instructions:

A source: https://recepty.allwomens.ru/Recipes/52159-12763-Recept-domashney-tushenki-iz-govyadiny

How to make a beef stew at home

When there is no time, the possibility or desire to cook out of meat, always helps a pre-harvested jar of beef stews.

At the same time, such canned food can be done at home and get a natural, delicious product that will perfectly complement both the first and second dishes.

Features of cooking

To prepare a delicious delicacy, you need to consider the following features:

  1. The stew is prepared from fresh flesh, not used for canned frozen meat.
  2. Since the beef is a dietary product, then pork fat or fat are added to the workpiece.
  3. For the preparation of the dish, many ingredients are not required, you will need only: meat, fat and spices.
  4. You can make a stew in several ways: in a slow cooker, oven, pressure cooker or even a conventional saucepan.
  5. You need to preserve in glass jars, which must be flushed out in advance with soda and sterilize the ferry, in a brass closet or microwave. Thanks to this, the product will be stored long enough (up to 5 years) and maintain useful and taste.

Fresh meat

Beef stew in a saucepan

A simple and fast cooking is distinguished by a beef stew, which can be made at home, using a conventional saucepan. This method is under the power of any hostess, the main thing is to properly prepare the ingredients and comply with the cooking technology below.

Components:

  • Flesh - 5 kg
  • Pork fat - 2 kg
  • Salt - 2 tbsp.
  • Laurel leaves - 3 pcs.
  • Black pepper peas - 5 pcs.

The algorithm of how to make stew at home, the following:

  1. Rinse meat, cut into pieces.
  2. Salo to slip, trim from the skins and grind.
  3. Pour the prepared components into a saucepan, set the container on a small fire. Add to blank spices. Prepare a dish under a closed lid 6-7 hours, stirring from time to time.
  4. After the specified time, remove the vessel from the fire, and the stew itself to pack over sterile jars and clog clean covers.

Beef stew from a multicooker

In the preparation of stews can help not only autoclave, but also a slow cooker. To taste, such a blank will be at all worse, while you can spend the minimum of strength, time and products.

Ingredients:

  • Meat - 1.5 kg
  • Laurel leaves - 6 pcs.
  • Dried rosemary, ground black pepper - 0.5 tsp.
  • Salt - 1 tsp.

The order of how to cook a stew in a slow cooker, the following:

  1. Rinse the flesh, cut into cubes, pour into a slow cooker.
  2. Install the cooking program "Feeding", choose time - 5 hours.
  3. An hour before the end of cooking, pour into the bowl of the spice, mix the workpiece.
  4. After the time of cooking, the meat is packaged from sterile jars, pour from the bottom with a multicooker. Purify the glass container, cool in an inverted form under the blanket and move to a cool place.

Homemade billets

Beef stew in the oven

An incredibly tasty and useful can be stewed from beef, cooked at home in the oven for this recipe. Store such a product in the refrigerator to six months.

Ingredients:

  • Meat - 5 kg
  • Salo - 1.5 kg
  • Laurel leaves - 16 pcs.
  • Black peas pepper - 20 pcs.
  • Salt - 1 tbsp.

Preparation plan Next:

  1. The pulp and half of the salary cut, mix with spices.
  2. On the bottom of the sterile container putting laurel leaves, pepper peas and add part of pork fat. Take meat into banks, cover the blanks with lids without gum.
  3. To transfer semi-finished products on a baking sheet, powder with salt, and remove into the oven. Set the preparation temperature of 180 degrees. After boiling the contents in the banks, adjust the temperature to 160 degrees. Tomize the dish for 3 hours.

Attention! During the preparation of the oven door, it is better not to open - with a sharp difference in temperature, the cans can burst.

  1. After the specified time, without opening the oven, wait for the complete cooling of the blanks. After that, on the covers put on elastic bands, put the jars and send to a cool place.

Speakers of stews from pressure cooker

Using the ingredients similar to the previous recipe and observing the proportions can be made a delicious beef stew in the pressure cooker. The special spicy taste of the workpiece will give added to the larger formulation. This recipe is also convenient because it helps to reduce significantly time.

Components:

  • Flesh - 5 kg
  • Pork fat - 1.5 kg
  • Laurel leaves - 12-16 pcs.
  • Black pepper peas - 18-20 pcs.
  • Salt to taste.

Black pepper peppers

  1. The pulp and fat slip, dry on paper towels, crushed, mix with salt and spices.
  2. Pouring meat slices and pieces of fat in the pressure cooker, pour water.
  3. Stew dish on medium heat for 1.5-2 hours.
  4. Distribute stew over banks, clog the container with covers, cool and move it into a cold place.

Beef stew in the microwave

Preparation of stew in a slow cooker is similar to the preparation of canned in the oven. Such a treat will complement any side dish, will become an excellent component of soup. At the same time, a jacket with meat delicacy can be taken with him in a hike, on the road, to the cottage or picnic.

Components:

  • Meat - 5 kg
  • Salo - 2 kg
  • Salt - 2 ppm
  • Lavra sheets - 10 pcs.
  • Pepper black ground - 0.5 ppm

Cooking procedure:

  1. The pulp to separate from the streaks and pieces of fat, crushed, cut into arbitrary slices. Stir ingredients with spices and salt.
  2. From the meat trimming booze broth.
  3. At this time pasteurize banks. In the pure container, the beef cubes and fat. Pour the contents of hot broth containers.
  4. Transfer semi-finished products to the microwave, install the average power of the device. Prepare a dish for 2 hours. Then put the banks with clean covers and postpone into a cold place after cooling.

Simple recipe beef stew

The process of the workpiece of such a stew is quite simple and can be even under the nearest hostess. Canned meat delicacy can be used only with the addition of spices or using vegetables, for example, onion, carrots, Bulgarian pepper.

Components:

  • Beef - 2 kg.
  • Meat broth - 1 l.
  • Spices, salt - to taste.

Preparation of the dish looks like this:

  1. Puffed in solid form to put out in a casserole with the addition of water to half-preparation.
  2. Transfer the ingredient to the baking sheet, and send it into the oven. Prepare meat within 60 minutes before the appearance of a ruddy crust.
  3. Cut the beef with pieces and put in pure jars. Pour slices with welded broth. Add Spice to Tar to taste.
  4. Transfer banks into a wide saucepan, pour water into the container with jackets. Sterilize the blanks on the water bath, cover with covers, for 1 hour of 45 minutes. Purchase jars, cool in an inverted form under the blanket and stored in a cool place.

Billets for the winter

Beef stew right in banks

The stew cooked according to this recipe is prepared immediately in banks and exposed to long sterilization. Thus, you do not need to spend time on pre-roasting or stepping meat.

Components:

  • Meat - 2 kg
  • Water - 1 l
  • Salt - 20 g

The process of cooking the dish is as follows:

  1. Meat is pre-flushed, dry and cut into cubes. Package beef slices in pure jars.
  2. Pour the contents of the container with salted water at the rate of 1 liter of liquid 20 grams of salt or cooled broth cooked in such a proportion of ingredients.
  3. Sterilize the blanks in the water bath for 7-8 hours.

Attention! During pasteurization, the liquid in the saucepan will evaporate, and if necessary, it is necessary to pour hot water.

  1. After the specified time, it neatly remove banks from the "sterilizer", clog and cool in an inverted form.

A source: https://zagotovki.guru/konservy/kak-sdelat-tushyonku-iz-govyadiny-v-domashnih-usloviyah.html

Beef stew at home

Delicious beef stew at home prepared in various ways: in the oven - how our grandmothers were preparing, in a slow cooker - a modern variation of meat stew, in a pressure cooker - to quickly prepare various types of meat.

Before cooking beef stew at home, the site "Billets" recommends familiar with 15 secrets of cooking canned meat at home.

Preparing fast delicious beef stew in the pressure cooker

Ingredients:

  • beef - 1.5 kg,
  • Salt - 2.5 teaspoons,
  • Black peas pepper - 5 pieces,
  • Bay leaf - 3 pieces,
  • pepper fragrant - 6 pieces,
  • Water - 300 ml.

Cooking

  1. Meat need to be washed and cut into medium cubes.
  2. In the bowl, mix beef and all the above spices.
  3. The whole mass is shifted into the pressure cooker and poured with water.
  4. The pressure cooker needs to be sealed and put on fire until booming - it will be heard in the whistle from the hole on the pressure cooker.
  5. The fire is reduced, it is done almost minimal and flows 1.5-2 hours.
  6. During that time, you can seek half-liter banks.
  7. After the time expires, the pairs are accurately wateed and the pressure cooker opens.
  8. The meat is shifted by already sterile banks and covered with covers.

Banks with meat must be sterilized in a water bath for at least 40 minutes, after the water boils. After the bank roll and depart in a dark place.

Cooking Tips:

  • Meat should not be frozen - stew will be dry and not have a good taste;
  • Home stew is better to store no more than 2 years, the home conditions of its preparation do not provide a sufficient level of liquidation of bacteria, unlike factory stews;
  • The meat in the cooking process is boosted by almost 40 percent, it must be taken into account when calculating the finished stew.

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A source: https://zagotovochkj.ru/tushenka-iz-govyadiny-v-domashnix-usloviyax.html

Beef stew at home - 7 cooking recipes

Hello, my name is Natalia, and I'm just a boy's mother and wife. Housewife is not an easy work, especially if there are some men in the house. They want to eat all the time.

Therefore, for the preparation of the second-third dinner, lunch or breakfast, I always have a home stew. Today we will cook it in the oven, and in the autoclave, and in a slow cooker, and just in a saucepan.

Beef's home stew

Beef stew at home: Methods of cooking

The most traditional way to make a domestic stew - in the oven. But there are other variations. For example, you can try to make a guest-ox stew from childhood in a slow cooker. She is also preparing in an autoclave and even just in a saucepan.

Beef is worth choosing the most fresh and notion, but it is better not to calm. It is most suitable for the fillet part of it, where there are no streaks and bones. You can not take the beef weathered, or having an extraneous amrer.

Also leave a beef on the shelf the beef frozen: when drying it, it can be stupid and elderly, and the taste with benefits will lose.

Before preparation, do not forget well beef rinse, then remove all the existing bones with streaks.

Home stew - Cooking recipe

Perhaps the most common method of making stew at home is the use of ordinary cans in which we can serve blanks for the winter.

It is very convenient if there is no autoclave or multicookers in the home arsenal, with which the stew is prepared much easier and faster. Though

Before cooking, we take:

  • 1000 g of beef fresh and young;
  • 0.2 kg of bass;
  • Leaves laurels;
  • Spices any;
  • Sol- 15-20 g;
  • Pepper in the peas (only black).

The order of cooking is:

1. Beef cut the squares of medium sizes, salt and retain for a while aside;

2. Now proceed with the sterilization of cans. Most of all, we are suitable for 0.5 liters;

3. On the ramps of Tara put the leaf of the laurel and pea pepper;

4. Top lay out beef so that between pieces there was a bit of free space;

5. Salo cut smaller slices than beef;

6. lay it out on the pieces of beef, sprinkle with residues of spices and laurel leaves;

7. Top cover the container with foil, after the covers, but do not roll up;

8. We put in the oven when it is still cold, turn on;

9. Heat the wardrobe to the overall 200 degrees above zero;

10. When the beef warms up and starts to boil, we remove the temperature to 160 degrees;

11. During extinguishing the oven it is impossible;

12. Time for three hours, after which the oven turn off and wait until it and banks are cooling;

13. We take out the cooled container and ride.

You can immediately send the workpiece into the refrigerator or in the cellar.

There are alternative options for making stew in the oven:

  • So, the fat can not be put immediately.
  • In this case, I put meat without it, and in the meantime, we cut finely or completely scroll at the meat grinder.
  • We put on the pan (the bottom of it should be thick) and drowning fat about half an hour on the very slow fire.
  • When the meat is pretended, we fill it with the resulting foam and only after that we ride banks and turn over.

Recipe for beef stews in autoclave:

Home autoclave is an excellent device for canning a variety of products. It allows you to save time and effort: nothing needs to boil for a long time, sterilize too.

https://www.youtube.com/watch?v=yrnfbeugz8a.

Preservation occurs at a temperature of 120 degrees - this is enough to kill all bacteria, and to preserve all useful substances with vitamins. Products here are heated under pressure, which is higher than atmospheric.

For the preparation of stewed beef classical (guest) in the autoclave, we will need:

  • Meat itself (preferably fat) - 2000 g;
  • Bulb onions;
  • Carrot;
  • Salt;
  • Lavar leaf;
  • Black pepper.

Vegetable and spices take as much as you like. There are no special restrictions.

The order of cooking is the following:

1. Cut the meat with pieces of the same sizes;

2. Vegetables cut by rather large pieces;

3. We rinse well banks, put pepper peppers in each pair and Pot three laurel leaves;

4. They lay meat and vegetables, but not trambam, add salt from above;

5. We roll banks;

6. In the tank of the autoclave, we pour water and put the banks. Water should be above the covers;

7. Autoclave Close, heating is starting;

8. The pressure in it should reach 4 bar;

9. After that we are waiting for one hour and turn off the heating.

Also in the autoclave you can make a stew for another recipe.

Beef stew with lard, cooked in autoclave

For her you need:

  • Young beef kilogram;
  • 0.2 kg of bass;
  • Pepper pepper;
  • Lavar leaf;
  • Garlic;
  • Paprika, nut nut, coriander.

Stew is preparing so:

1. Beef is cut into medium sized cubes;

2. Salo - small cubes;

3. Beef collapsed in spices;

4. In perfectly clean banks, laurel leaves are placed, meat and fat itself, but not tight;

5. from above - pepper peas, leaves and spices;

6. Banks are twisted, put in autoclave;

7. Cooking 60 minutes, the temperature is 115 degrees above zero.

You can also try to prepare in this unit stew with broth.

The recipe for stews in an autoclave with broth:

Stew with broth in autoclave

We need for her:

  • 0.6 kg of beef;
  • 0.5 kg of pork;
  • 300 ml of finished broth;
  • One sheet of laurel;
  • 1 carrot;
  • Pair of bulbs;
  • 100 g sala;
  • 5 g salts;
  • Clove (big) garlic;
  • Pepper - 7 peas.

Cooking:

These products are enough for one liter jar of stew.

1. Pork with beef is washed and dried, they are given the same in size for cubes, fat subtle films.

2. Salo put on the bottom of the cans on two pieces, the spices are put with it.

3. The broth is poured, the meat is placed in layers: pork-beef.

4. Banks rolled out, the hour is sterilized, the temperature is 115 degrees above zero.

Beef stew cooked in a slow cooker

Having modern technique in the kitchen, cooking becomes much more pleasant, easier and faster. One of these wonders of our time is a slow cooker.

We now consider the recipe for stew, which is preparing with this assistant.

For cooking you will need:

  • 4 kilograms of beef;
  • 5 g rosemary;
  • 3 laurel sheets;
  • 20 pepper peppers black;
  • Salt.

The order of cooking is:

1. My beef, we deliver from the veins and films, wearing, we cut the same pieces;

2. We put in the bowl covering the lid and turn on the extinguishing mode for 6 hours;

3. When one hour remains before readiness, we open the lid and fall asleep the spices with salt, all mix, close again;

4. During this time, you will have time to sterilize banks;

5. When it gets, we simply lay out on the banks and ride.

  • Beef stew can be prepared in a slow cooker with mushrooms and even directly in banks. But before the room in the bowl, they must be sterilized and roll.
  • Meat put in the banks is not very tight, in the bowl of water: it should cover the cans themselves, and the lids.

How to cook a home stew in a saucepan?

Look at the video recipe taken from the YouTube portal, in which the author offers an interesting variant of the preparation of stews in a regular saucepan.

It will take:

  • 5 kg of young beef with a minimum of bones and streaks;
  • 2000 g salla;
  • Pepper fragrant, salt, laurel sheet.
  • Salo with meat cut the squares of about the same sizes. We lay out in a large saucepan together, the fire we make the weakest.
  • I fall asleep peppers, put the laurel.
  • Cooking about 7 hours under a closed lid, constantly interfere.
  • Sterilize the cans, remove the saucepan, the meat lay out, roll up. As you can see anything complicated.

Recipe for stews from beef head at home

Ingredients:

  • Head of beef (weight of at least 5-6 kg, better without cheeks and tongue);
  • Onion - pair of heads;
  • Garlic - 4 teeth;
  • Salt - 3 tbsp.;
  • Black ground pepper - teaspoon;
  • Pepper - a dozen peas;
  • Water is clean.

Cooking:

1. Beef head rubs on 4 parts. If you can't, let the seller do it better;

2. My and fill with warm water. Soaked, after 30 minutes we wash the skin with water again;

3. Cut from the head of the eye;

4. Cut out arbitrary pieces so that the beef is easily placed in a pan;

5. Here it is climbing a water in such a quantity so that all the meat is covered;

6. On average fire, I will bring everything to a boil;

7. We drain 10 minutes after everything boils;

8. We clean the bulbs, rinse diligently, add to beef;

9. Pan again filled with a water. Now boil 4 hours. When one hour remains, we get welded bulbs, salt, put all the spices;

10. In parallel sterilize our banks;

11. We take your head out of the pan, let me cool, remove the bones, leave one meat;

12. We put it in a bowl, add garlic (finely addressed) and pea pea. In parallel, fix the remaining broth;

13. Mix meat and put on ready-made cans, we leave the broth on top, we ride everything.

The domestic stew turns out better than shopping. The secret is that we have the opportunity to choose a beef for her own. You can also choose how to cook and opportunities.

A source: https://camcebekulinar.ru/tushenka-iz-govyadiny-v-domashnix-usloviyax.html

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