How long to cook stewed pork in a saucepan. Homemade beef stew. Lamb stew

Ingredients

To prepare homemade stew you will need:

pork (shoulder is better) - 500 g;

white lard - 300 g;

bay leaf - 1 pc.;

salt, pepper - to taste.

(!) It is better to make stew in glass jars that can be hermetically sealed.

Cooking steps

Cut the meat into small pieces. It is better to cut off excess fat.

Prepare glass jars correctly. To do this, wash them and then sterilize them. You can sterilize canning jars in different ways, for example, place clean, dry jars in the microwave for 3 minutes. Place a bay leaf in the bottom of a sterilized jar, then place the sliced pork.

Then cover the jar with a sterilized lid and place in a cold oven.

Turn on the oven at 250 degrees. As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the can of stew in the oven for another 3 hours. Don't let the sloppy appearance of the jars scare you; these are the remnants of the juice flowing out of the jar. At the end of cooking, the remaining juice is removed, the jar is wiped with a napkin and becomes clean.

While the meat is stewing in the oven in a jar, you need to render the fat from the hard white lard. To do this, cut the lard into small pieces, put it in a frying pan and render the fat at a low temperature. Drain the melted fat into a clean container.

After 3 hours, remove the jar of homemade stew from the oven, pour the rendered pork fat into the contents, close and seal the lid hermetically. Leave the jar to cool at room temperature.

Place jars of prepared pork stew in a cool place. But we must keep in mind that this homemade stew is perfectly stored at room temperature.

When eating stew prepared at home, remove unnecessary fat, remove the pork and use as intended.

Bon appetit!

Today I will tell you how to cook pork stew at home. Be sure to make this preparation for yourself in future. The stew is very tasty, absolutely natural and can be stored for a long time. You can eat it cold, take it with you to the dacha or fishing. Or quickly heat up a jar of meat and serve, say, with pasta - you get a complete lunch.

My stew recipe is designed for cooking in the oven. You will need pork, a piece of lard, rock salt, black peppercorns and a bay leaf - that’s all. All you have to do is put everything into jars and wait patiently until the meat is ready. Then roll up the lids and store. It is best to place the jars in a dry, dark and cool cellar. If there are no such conditions, you will have to make room on the refrigerator shelf, where homemade pork stew will safely last the whole year. Although, as practice shows, it doesn’t last more than six months, it’s too delicious!

In the recipe, I provided a calculation of the amount of ingredients per 0.5-liter jar. If you don’t like it too fatty, you can use half as much lard, limiting it to just the layer at the bottom of the jar (that is, don’t put it on top).

Ingredients

for a 0.5 liter jar

black peppercorns 6 pcs.
bay leaf 1/3 pcs.
pork pulp 300 g
lard with skin 20 g
lard without skin 30 g

How to make homemade pork stew

First of all, I prepare the containers and lids - I sterilize everything over steam. Then at the bottom of each jar I put 6 black peppercorns and a small piece of bay leaf (if you put a whole one, the aroma will be too cloying).
I put lard and skin on top of the spices - it will turn out very tasty in the stew, believe me! For one jar, 5-6 pieces of lard with skin, cut into 1x1 cm cubes, are enough. I place it skin side down so that when baking there is a slightly “sticky”, frozen crust at the bottom.
Then I cut the pork flesh into pieces of any shape - not too large, about 3 cm. And I alternate between fatty and lean pieces, placing everything tightly in a jar.
I pour lard under the neck and compact it tightly with my hand, skinless lard, cut into small cubes - when heated in the oven, it will cover the entire contents of the oven with fat and create a fat “plug” near the neck, which will extend the shelf life of the stew. I repeat: if you don’t like very fatty foods, you can fill the jar to the top with meat, preferably fattier.
I pour salt on top in the center - 1 level teaspoon for each jar. I add salt at the end, under the lid. My grandmother did this too, so this is how I traditionally prepare stew. If you want, you can sprinkle the meat with salt gradually, placing it in a jar, this is not important.
Now I take a baking sheet with a low side and pour rock salt into it - about half a pack, a layer 1 centimeter thick. Such a salt cushion will prevent the jars from bursting, and when the fat leaks out, it will not burn as much as on a dry sheet. I distribute the salt with my hands so that there are no gaps at the bottom of the pan. I place the jars on top so that they do not touch each other. I had 11 jars fit on a standard oven tray.
The top of the container must be covered with metal lids, but without rubber bands! This is very important, be sure to remove all the rubber bands, otherwise they will burn!
All that remains is to cook the stew in the oven. I'll put the baking tray on the bottom rack. Be sure to put it in a cold (!) oven. Then I gradually warm it up: first I turn it on to warm up to 200 degrees, then after 10 minutes I turn it off and put it on warm up again. I repeat the procedure 3 times - due to such slow heating, the jars are guaranteed not to burst due to temperature changes. As soon as the fat begins to melt and meat juice appears, I reduce the temperature to 150 degrees and cook the meat in jars for 3 hours (if the lids rise too much, they can be pressed down with an iron grill). After 3 hours, I take out the jars, put rubber bands on the lids and seal them with a key.
I vigorously shake the rolled up jars a couple of times in the air to distribute the salt. Then I turn the jars upside down, wrap them in a blanket and leave them like that until they cool completely. Then I send the cold seamer for storage in the cellar, where the fat and meat juice finally harden.

Every thrifty housewife must have stewed meat in her stock, and it is advisable that this stew be homemade and not store-bought, since store-bought stew of good quality is rarely seen these days. At home, we will prepare a product that suits our taste: moderately salty, moderately spicy, moderately peppery, from meat that we ourselves have chosen. We will prepare pork stew in a water bath. There are other cooking methods - in a saucepan, in a pressure cooker, in the oven. This one seems to me the most convenient.

Ingredients

What do you need:

pork,
salt - to taste,
for a half-liter jar - 1 laurel leaf,
4 peas of allspice,
5 peppercorns,
0.5 tsp ground pepper (or to taste).

Cooking stew at home

1. Today I chose pork knuckle for stew. In addition to pork, we will need salt, bay leaf, onion (you can use onions) and pepper - ground, allspice and peas. If desired, you can add other spices.

2. Remove the skins from the meat and cut into pieces.

3. Add chopped onion to the meat.

4. Salt, add all types of pepper and bay leaf.

5. Sterilize the cans for stew.

6. Mix the meat and put it in jars, not reaching the top 2-3 centimeters.

7. Fill the jars to the top with water and close the lids.

8. Pour water into a pan of suitable volume, cover the bottom with a piece of cloth, and place the jars on the cloth. Place the pan with the jars on the fire, bring the water to a boil, and reduce the heat to low. Then cover the pan with a lid and cook the stew for four to five hours. During the process, the water will boil away and will need to be added, but this will need to be done carefully so that cold water does not get on the jars, otherwise the jars may crack. In the middle of the process, you can open the jars slightly and taste the stew for salt.

The stew, without a doubt, has lost its former strategic importance, which it had a couple of decades ago. However, for some categories of humanity it remains as important as ever. These primarily include hunters, tourists, fishermen, that is, those who spend a long time in nature, in “wild” conditions. And if a traveler does not want to eat only porridge for several days, he will have to take stewed meat with him.

Without a doubt, you can get by with a store-bought one. But usually all sorts of trimmings, tripe and low-grade meat are allowed into it. And the degree of its freshness is often questionable. So if a person does not want to suffer with his stomach, he will have to learn how to cook stew at home in order to be completely confident in the products that he takes to places far from civilization.

What kind of meat is good?

Basically, any: beef, chicken, pork, rabbit or lamb. You can also mix several types. The main condition is that it must be fresh. Chilled will also work, but under no circumstances frozen. You buy fillet in large pieces or already chopped (for example, for goulash). You can roll a bird straight with the bones, but for a rabbit, only pieces cut from the legs are suitable for stewing. Please note that most types of meat (except pork) are quite lean, and stew necessarily requires fat, so you will have to buy additional lard. From pork, from which the fattest pieces are taken, before preparing the stew at home, the fat is cut off even before cooking.

Selection and preparation of dishes

The weakest “point” of stewed meat is its storage. Therefore, it is important to properly sterilize the containers in which it will be rolled. This can be done in any way - boiling followed by drying or calcination in the oven. It is necessary to sterilize not only the jars, but also the lids, so it is better to take the latter metal ones (or those that are rolled by a machine, or with a twist). To prevent them from rusting during storage, they are coated with fat on the outside. Heat-resistant plastic ones, those that close hermetically, are also suitable - they are also boiled or calcined.

Sometimes milk cartons, which are lined with foil on the inside, are used to package the stew. But this method presupposes fairly rapid use, since it is impossible to achieve special sterility from them, and you cannot seal them hermetically. In some cases, the stew is placed in small aluminum cans, but the complaints against them are the same. For long-term storage, still choose glass jars, since preparing stew at home, wasting food, time, and then losing the result of your labor is very disappointing.

The easiest way

The most common and simple recipe for stew at home is as follows. Take fresh meat, salt, lard (in the ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and peppercorns. If you have pork, lard is excluded. The meat is coarsely chopped, salted, and spices are added (if desired). Bay leaves and pepper are placed in sterile jars at the bottom, and meat on top, but you need to make sure that fatty slices are interspersed with lean ones. Lard (or pork fat) is melted and containers are filled with it. The baking sheet is generously sprinkled with coarse salt, the filled dish is placed on it, and the sheet is placed in an unheated oven. After which it is heated to 200 degrees, and the jars stand in it for about three hours, and then they are rolled up with sterile lids.

If you have beef stew, remember that such meat decreases in volume during cooking, so as it sags, you will have to add it from a jar specially designated for this.

The basis is stewing

The main ingredients and their quantities are the same. However, the chopped meat is not placed in jars, but placed salted in a dry pan. Water is not added! The vessel is placed on the lowest heat for four hours (if there is a lot of meat, then for all six). Juice will be released from the meat, in which it is stewed. To prevent it from sticking to the bottom, you must periodically stir the contents of the container. After two or three hours, add finely chopped half of the lard (it is required for beef, lamb, poultry or rabbit stew), which will slowly melt. At the very end, spices are added - at least laurel and peppercorns. Not a single homemade stew recipe includes onions and garlic - they quickly make the meat unusable. When hot, the product is placed in sterilized jars, the second half of the lard is melted, which is poured into the cooled stew. The containers are closed and stored in the cellar.

Chops in a can

A very unique way to cook stew at home. For a kilo of meat, take 50 g of lard, 6 bay leaves, 2 small spoons of salt and 1 black pepper, this time ground. The meat is beaten into large pieces on both sides, two-thirds of the laurel is placed at the bottom of the container where the workpiece will be stored, and salted and peppered “chops” are placed on it (as densely as possible). The vessel must be chosen high. The lard is finely chopped and laid out on top, with the rest of the bay leaf on top. The jars are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. The necks of the vessels should be tightly wrapped in foil. After three hours, the containers are taken out, the foil is removed and replaced with tight lids. This recipe produces the most delicious beef stew.

Cooking with pork

Note that most housewives prefer this meat. This is easy to explain: homemade pork stew cooks faster, is softer and does not require additional lard. However, not everyone likes the greasy taste. We offer a way to disguise it and make the meat more piquant. For 800 g of meat, take 100 g of sour prunes, a large onion, bay leaf, pepper and a little lard. Fry the chopped pork and chopped onion in lard - not too much, just until lightly browned. Then add a couple of tablespoons of water and add prunes. Everything is stewed together for about ten minutes, after which it is put into jars and covered with spices.

Since the stew is packaged hot, a spoon must be placed in glass containers in advance, otherwise they may burst. The resulting meat juice is distributed evenly, and the jars are placed open in the oven on a sheet covered with salt. First, the cabinet is heated to 110 degrees, and the stew is kept in it for 40 minutes. Then the temperature rises to 180, and simmering lasts about 4 hours. The finished meat is hermetically sealed, and the jar is turned upside down until it cools. This preparation of stew is a little longer than the previously described process, but the taste of the final product is subtle and delicate.

Stew with broth

For it, meat with bones is taken - or bones are purchased separately. The meat is chopped, sprinkled with salt and left for half an hour to an hour to release the juice. Broth with spices is boiled from the bones, filtered and set aside to cool. The meat is placed in sterile jars as tightly as possible and filled with meat juice and broth. Then everything is as usual: the containers are placed on a baking sheet in a cold oven, the temperature rises to 110 - and we wait. If your stew is made from chicken, it will simmer for an hour, from beef, pork or lamb - all two. A sign of readiness can be the boiling of the liquid in the jars. The vessels are removed, closed, turned over on the lid for about five minutes, and then back to the bottom. You can eat it as soon as it cools down, but only store it in the cold. But the broth becomes like jelly or jellied meat, so their lovers get double pleasure.

Chicken stew with onions

Most often, chicken is rolled up in the same way as other types of meat. However, there is a more interesting way to prepare stewed poultry at home. For example, peel it, cut it into portions, grind the onion into a puree (if you don’t have a blender, pass it through a meat grinder twice or grate it), grind the bay leaf with peppercorns in a coffee grinder. Chicken slices are mixed well with onion puree and spice powder and pushed into half-liter clean jars (not to the very top). Stewing in the oven takes place at standard temperature, not under the lid. After about an hour, you need to seal the jars with sterile lids. This chicken stew turns out juicy and fragrant.

To the happy owners of a multicooker

Those who managed to have such a useful unit at home often have no idea how to cook stew at home using it. And there is nothing complicated about it. The first rule is that the pieces should be approximately equal in size. Secondly, they need to be dried before putting them into the multicooker. Third, no water, oil or fat is added. The device is turned on for 5 hours in extinguishing mode. At the end of this period, salt, pepper and lava leaf are introduced. The contents of the bowl are mixed and placed in sterilized jars. By the way, you can also prepare them using a multicooker - take a bowl for steam cooking, put jars in it, turn on the “steamer” mode - and after ten minutes the containers are sterile. Further actions are standard: roll up, turn over, put the cooled dishes in a cool place.

The most correct way is in an autoclave

Its use guarantees very long (up to 10 years) storage. Those who often use stewed meat should definitely either buy or assemble their own machine. A product sterilized in it can completely retain its taste and freshness even when not stored in the cold, and even without hermetically sealed. Note that the stew in an autoclave is initially prepared using the usual method you like. For example, using an oven or multicooker. The differences begin after rolling. First of all, the sealed jars are not cooled in natural conditions, but are wrapped or placed in heat for a day. Then they are placed in the autoclave on top of each other. The container is filled with water so that even the lids do not protrude from under it. The autoclave is then closed and air is pumped to a pressure of one and a half bars, after which it is placed on the fire until the pressure rises to four. When the desired number is reached, the fire is reduced and the contents of the autoclave are sterilized for four hours.

After this treatment, rest assured that your stew will remain “as cooked yesterday” for many years.

Homemade stew for the winter, prepared on your own, can never compare with the one they sell us in stores: a step-by-step recipe with detailed photos.

And who, in our time, would come up with the crazy idea of buying stewed meat in a store? Perhaps only for those who have never bought it before. And for those who have already tried this and are convinced of the stupidity of their action, I offer a recipe for a wonderful homemade stew. Without tendons, cartilage, ears and tails.

Homemade stew

The stew you bought in the store today will only cause you disappointment. You will not feel any specific delicate taste or appetizing aroma. And that's the best case scenario. Because you could easily end up in a hospital bed with severe poisoning. So is it worth the risk?

Homemade stew, prepared for the winter yourself according to a simple recipe, will allow you to get real pleasure! At the same time, you will have the opportunity to quickly, whip up, create a variety of dishes. Without burdening yourself with the eternal question - what to cook?

Just one, with homemade stew, will allow you, in a matter of minutes, to feed the whole family heartily and tasty without any “problems”.

How will such a priceless jar come in handy, say, at the dacha, on a business trip, fishing or on vacation in the forest? Needless to say, the product is simply unique, incredibly tasty and very in demand.

Homemade stew: recipe

I think it won’t be too difficult to purchase half-liter glass jars with lids. All that remains is to buy beef or pork (by the way, a very tasty stew is made from chicken meat). And, after 7 - 8 hours, you have a wonderful dish in your refrigerator. Well? Shall we get started?

Ingredients

Beef or pork meat
Bay leaf
Black peppercorns
Ground black pepper
Salt

7 o'clock 0 min. Seal

Well washed and peeled meat, cut into large pieces.

Rinse the prepared meat again and transfer it to the pan.

Now the meat must be salted and seasoned with ground pepper. You can use spices if you like. Mix everything and put it in the refrigerator for 30-40 minutes to soak and infuse.

And at this time we carefully and thoroughly wash the jars. In my opinion, it is better to take jars with screw-on lids. But this is only in my opinion. You, choose the lids that you are used to working with.
Have you washed the jars? Now pour a little water into each jar and place them in the microwave. Turn it on at full power and sterilize the jars for 10 minutes.

Pour out the remaining water from the jars. Place one bay leaf and 6 - 7 allspice peas on the bottom of each jar. Boil the lids for the jars in a separate small saucepan for 1 - 2 minutes. This way we will sterilize them.

We take the cooled pieces of meat out of the refrigerator and begin to put them in jars. Don't tamp too hard - just a little pressure is enough. Place the meat up to the neck of the jar. Do you see how it is in the picture?

Cover the bottom of a deep pan with a cloth. We put the lids on the jars and screw them on, just not all the way and not tightly - you need air to pass through. Place the cans of meat on the bottom of the pan, on a towel.

Now fill the pan with cold water, under the neck of the jars, be sure to close the pan with a lid and place on high heat. As soon as the water begins to boil, reduce the heat to low. Leave the meat to stew for 6 hours. I do this at night. True, you have to get up twice and check the water level, but this is not “fatal”. But it’s more convenient - you get up early in the morning and everything is ready. If, upon checking, it turns out that the water level has dropped significantly, you need to add water to the pan to the initial level.

After 6 hours of stewing, we finally tighten the jars (roll them up), turn them over, cover them with a blanket and leave them to cool.

That's all. As you can see, there is nothing complicated. Everything is simple and clear. I can’t say how long this stew can be stored. Winter is not over yet, but I no longer have it. And every time I regretted that I did not do enough. And it is not at all necessary to store stew made in this way in the refrigerator. Store it wherever is most convenient for you.

Goodbye, my dear friends. If you found this article useful, share it on social networks with your friends. Let them know about it too and be grateful to you. And, in order not to miss other interesting news, just subscribe to updates. I wish everyone a bon appetit. Bye.