Homemade beef stew is a tasty and popular preparation in every family, since on its basis you can quickly prepare first and second courses for the family table or sandwiches for a snack. For the stew, choose young and not frozen beef, add a little lard or fat and spices to taste. There are different cooking methods: oven, slow cooker, pressure cooker and even a regular saucepan.
Homemade beef stew in glass jars for the winter
Store-bought stew, purchased even at a high price, often does not have good taste and often leaves much to be desired, but this product is a desirable one in the kitchen for the modern housewife. Cook beef stew in glass jars in the oven and in a water bath. For this preparation, mature, fresh boneless beef (shoulder or thigh flesh) is selected and a little lard is added for fat content.
- Beef 1 (kilograms)
- Pork lard 100 (grams)
- Bay leaf 2 (things)
- Black peppercorns 10 (things)
- Bulb onions 1 (things)
- Salt taste
- Whiskey 2 (tablespoons)
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Beef stew can be easily prepared at home.Rinse the beef under running water, pat dry with a towel and cut into cubes, as for regular goulash, or a little smaller. -
If you have lard with a layer of meat, then carefully cut it off, because stewing requires fat. -
Cut the lard into small (0.5–1 cm) cubes or chop using a kitchen gadget. Finely chop the peeled onion. Place the chopped beef, lard and onion in a separate bowl. Sprinkle everything with salt to your taste and mix. -
Rinse the jars thoroughly with the addition of soda. There is no need to sterilize them. Place 5 black peppercorns and a bay leaf in each jar. Then fill the jars compactly with the prepared beef and pour a tablespoon of whiskey on top, but this is optional. Water is not added to meat in jars. -
Turn the oven to 110°C. Close the jars tightly with lids. Line a baking dish with high sides with a napkin and pour boiling water to a height of 5 cm. Place the cans of beef in the mold. -
Cook the stew in a preheated oven for 3 hours. During this time, add a little boiling water to the mold 1-2 times. Leave the prepared stew in the oven overnight until completely cooled. -
Then wipe the cans of stewed meat dry and store in the refrigerator. Delicious and successful preparations!
How to cook beef stew in an autoclave?
The appearance of the autoclave seems complicated, but cooking beef stew in it is a simple matter. This is the safest and most reliable way to preserve meat at home. The stew is cooked in it under high pressure and a temperature of 120 degrees, which allows the beneficial substances of the meat to be preserved and all microbes to be killed.In this recipe we prepare stewed meat in accordance with GOST 1984, because this technology is distinguished by the impeccable quality of the finished product.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 0.5 l.
Ingredients:
- Beef with fat layer – 435 gr.
- Bay leaf – 2 pcs.
- Black peppercorns – 3 pcs.
- Sweet peas – 1 pc.
- Onion – 1 pc.
- Salt – 6 gr.
Cooking process:
Step 1. Beef for stew must have a layer of fat, which is important for long-term storage, it is washed well under running water, dried with a napkin and cut into pieces, as for kebab.
Step 2. The jars are carefully checked for integrity in advance, washed and dried. All the spices specified in the recipe are placed at the bottom of the jars. The chopped beef is compactly placed in the prepared jars.
Step 3. The peeled onion is chopped into small cubes and placed on top of the beef. Then coarse salt is poured into each jar on top, then it will be evenly distributed in the finished stew. Then the jars are tightly closed with lids soaked in boiling water for a couple of minutes.
Step 4. Closed cans of beef are placed in special autoclave cassettes and placed inside the device. Water is poured into the autoclave, which should completely cover the cassettes with jars. The lid closes. The device turns on and the pressure and temperature are set according to the instructions supplied with it. For beef stew in half-liter jars, the cooking time is 40 minutes and 120°C.
Step 5. After this time, the stove turns off and the autoclave opens when it cools to room temperature. Beef stew is ready. It can be transferred to a storage location. Good luck and delicious preparations!
Delicious beef stew in the oven
When there is no time to prepare a meat dish, the housewife comes to the rescue with a jar of beef or other meat stew, which can be added to the soup or main course. A good option would be to prepare high-quality and safe stew in a conventional oven, because few people have an autoclave in the kitchen. The stew is easy to prepare, but requires 4–5 hours of preparation. Your canned food will be naturally tasty and will complement your home menu.
Cooking time: 5 hours.
Cooking time: 20 minutes.
Servings: 2 liters (4 half-liter jars).
Ingredients:
- Beef pulp – 1.8 kg.
- Lard/beef fat – 200 gr.
- Bay leaf – 4 pcs.
- Black peppercorns – 12 pcs.
- Salt – 4 tsp.
- Water – 4 tbsp.
Cooking process:
Step 1. Beef for stew is thoroughly washed under running water and wiped dry with a kitchen towel. Then the meat is cut into medium pieces up to 5–6 cm long.
Step 2. The sliced meat is transferred to a separate bowl, sprinkled with salt and mixed well. You can add any spices to taste, but in the classic version they are not needed.
Step 3. Cans for stew are thoroughly washed with soda and dried in advance. Bay leaves and black peppercorns are placed in prepared jars. Then chopped and salted beef is tightly packed into them.
Step 4. Place lard or beef fat cut into small pieces on top of the beef and leave 2-3 cm of empty space. A spoonful of clean water is poured into each jar.
Step 5. Then the cans of beef are covered with sterilized lids without a rubber band or pieces of foil and placed on a baking sheet in a cold oven.The baking sheet can be covered with foil, as the meat juice may leak a little. Heat the oven to 180 degrees. After some time, the stew in the jars will boil and small bubbles will appear. After this, the oven heat is reduced to 160 degrees, and the stew is cooked for 4–5 hours.
Step 6. The cans of stew are carefully removed from the oven. The rubber bands are returned to the lids and the jars are hermetically sealed. Then the jars are placed on the lids, covered with a blanket and left to cool completely. Beef stew is ready. It can be stored well both at home and in a cool place for a long time. Good luck and delicious preparations!
Homemade beef stew in a pan
A simple option for preparing beef stew can be a recipe for stewing it in a saucepan, but it only takes 7 hours to cook. This preparation is distinguished by good taste and delicate texture of the meat, because it is prepared from high-quality and natural products. The stew is stored only in a cool place. Pork lard and spices are added to the beef - bay leaf and allspice.
Cooking time: 8 hours.
Cooking time: 30 minutes.
Servings: 6 l.
Ingredients:
- Beef pulp – 5 kg.
- Lard – 2 kg.
- Bay leaf - to taste.
- Ground allspice - to taste.
- Salt – 2 tsp. per 1 kg of meat.
Cooking process:
Step 1. To prepare the stew, the beef is washed with cold water, dried with a towel and cut into medium pieces, like for a shish kebab. The skin is removed from the lard and it is cut into small cubes.
Step 2. The sliced meat is transferred to a separate bowl, sprinkled with salt and ground allspice, mixed and left for 15 minutes.
Step 3.Place a saucepan with thick walls and a bottom or a cauldron over high heat. Chopped lard is transferred into it and fried until the fat is rendered.
Step 4. Then the pieces of beef are transferred to the pan and a bay leaf is added to them. The meat is stir-fried only until the color changes to light.
Step 5. Cover the pan with a lid and simmer the beef over low heat for 7 hours. Stir the stew periodically with a wooden spoon.
Step 6. Cans for stew are thoroughly washed and sterilized in any way acceptable to you. Boil the lids for 4 minutes. The prepared stew is carefully placed in prepared jars and the juice from the stew is poured to the very top. The jars are hermetically sealed and cooled under a warm blanket. This stew is stored only in the basement or refrigerator. Good luck and delicious preparations!
How to cook beef stew in a slow cooker?
The ideal gadget for all types of stewing, as well as for preparing beef stew, is a multicooker. The taste of such stew and reliability of storage are not inferior to those prepared in an autoclave. It is prepared from beef pulp with the addition of onions and spices. The cooking process is simple, but lengthy. In this recipe we prepare stew using the “Cooking” and “Stewing” programs.
Cooking time: 7 hours.
Cooking time: 20 minutes.
Servings: 1 l.
Ingredients:
- Beef pulp – 1.5 kg.
- Bay leaf – 3 pcs.
- Onion – 1 pc.
- Sweet peas – 4 pcs.
- Ground black pepper – 1/3 tsp.
- Salt – 1.5 tsp.
- Water – 1 l.
- Seasonings - to taste.
Cooking process:
Step 1. First of all, prepare all the ingredients for the stew in the quantities specified in the recipe.
Step 2.Beef stew is prepared for long-term storage, so it is important to properly prepare the container. The jars are washed well with soda and sterilized in any way convenient for you. This can also be done in a multicooker on the “Baking” or “Cooking” programs for 15 minutes. Sterile jars are placed upside down on a clean towel. The lids are also boiled for 15 minutes.
Step 3. Beef for stew is washed under running water, dried with a napkin and cut into medium pieces.
Step 4. The sliced meat is transferred to the multi-bowl.
Step 5. The peeled onion is chopped into large quarter rings.
Step 6. Then the onion is transferred to the bowl with the beef.
Step 7. Sprinkle the meat with salt and add black and allspice.
Step 8. Place a bay leaf in a multi-bowl and pour in a liter of clean water. Mix with a spatula. The multicooker lid is closed and the “Cooking” program is turned on for 3 hours.
Step 9. When this program is completed, the lid is opened and the presence of liquid in the bowl is checked. If the water has boiled away, add a little boiling water. Then the “Extinguishing” program is turned on for 2–2.5 hours. At the end of this program, the stew is checked for meat readiness.
Step 10. The hot meat is placed in prepared jars, filled with the remaining broth and hermetically sealed with lids. Good luck and delicious preparations!
Homemade beef stew with lard
People often associate stewed meat with low-quality food, but this is not true when it comes to homemade stew. We prepare it with our own hands, from good and fresh beef with the addition of lard and a small amount of spices. Beef is meat that contains almost no fat, so lard is often added to the stew, and it also helps to better preserve the product.Lard is added in a ratio of 1:5. Prepare the stew in glass jars and in the oven.
Cooking time: 3.5 hours.
Cooking time: 20 minutes.
Servings: 1 l.
Ingredients:
- Beef pulp – 1 kg.
- Lard – 200 gr.
- Bay leaf - to taste.
- Black peppercorns - to taste.
- Salt – 20 gr.
Cooking process:
Step 1. The beef, washed and dried with a napkin, is cut into medium cubes, sprinkled with salt, mixed and left for 10–15 minutes.
Step 2. Jars, preferably half-liter jars, are washed with water and soda, rinsed well and sterilized in the microwave.
Step 3. Pork lard is cut into pieces smaller than beef.
Step 4. Place bay leaves and black peppercorns in sterile jars. Then the chopped beef and lard are placed very tightly into the jars in any order. Lard can be placed underneath, on top or mixed with meat.
Step 5. Then the jars are covered with boiled lids without rubber bands or other lids, only loosely. Cans of meat are placed in a cold oven. Then the oven is turned on at 200°C. After boiling the stew in the jars, because the beef will give up its juice, the oven heat is reduced to 160°C and the meat is stewed for 3 hours.
Step 6. The prepared stew is left in the turned off oven until it cools. Then the jars are removed from the oven and hermetically sealed with lids, placing rubber bands in them. Cans of stewed meat are transferred to the basement for storage or sent to the refrigerator. Good luck and delicious preparations!
