Homemade pork stew. Stew in the oven in a jar. Homemade pork stew: recipe in a slow cooker.

Recipes 20.09.2018
Recipes

Dear readers!

Many, after reading the name of the recipe “Pork Stew » , they will think why cook it, when there are a huge number of different stews in the store, choose to taste. But there were times when it was not possible to buy not only stews, but even ordinary meat. It was then that my mother, having obtained meat, cooked stew, and cooked various dishes from it, added cabbage, etc. to the first dishes.

This is the perfect time to stew - beef stew, say, with deli potatoes and potatoes. A great stew can be made with any combination of meat and vegetables and endless flavors. Follow these 5 easy steps to learn how to make stew without a recipe.

Slice the ingredients

I like equal parts potatoes and meat in my stew. Waxy potatoes, such as Yukon gold or red potatoes, hold their shape better. Peel them if you like, or just peel them and then cut them into pieces that match the size of your cuts of meat.

INGREDIENTS:

  • 1 kg meat
  • 0.5 kg fat
  • Bay leaf
  • allspice (peas)
  • ground black pepper

Pork stew at home

COOKING:

I usually cook stew in glass half-liter jars.

We wash the meat, cut into medium pieces. Salt, pepper to taste and mix well.

You want at least one more vegetable in the stew to complete your meal. Carrots are classic and will never go out of style. In addition to or instead of carrots, try turnips, parsnips, or squash, for example, delicacies. Cut them into size pieces. Last but not least, you'll need onions to build the base of your stew. About half a bow per person should do the trick: chop it up and you're good to go. A clove of garlic minced with this onion is also a great idea.

But if you're not into garlic, you can completely skip it. Once you have all of your ingredients diced and diced, it's time to start cooking. If you are going to use a slow cooker, set it to low. If you are using an oven, take a heavy dutch oven, you are planning on making a stew. If you are using a slow cooker, use a large heavy skillet. Heat a pot or skillet over high heat with a swirl of neutral oil in it and season your meat generously with salt and pepper.


Banks are ready. We wash them well. It is not necessary to sterilize them, heat treatment during cooking is enough. Iron lids with which we will roll up jars also do not need to be sterilized.

At the bottom of the jars we put 1-2 bay leaves, allspice, then we put the meat. Do not pack the meat tightly, let the released juice circulate between the pieces of meat. Don't put full jars on top, don't put them about 2-3 centimeters from the edge of the jar, otherwise their contents will start to flow out. To insure the bottom of the oven, place a baking sheet and pour some water.

Working in batches, if needed, trim the pieces of meat, spacing them at least an inch apart and turning every three or five minutes until they are deep fried on all sides. Set aside on a plate or place them directly on the slow cooker. How to make a stew in the oven or slow cooker. Regardless of how you do it, aromatics are essential.

Forming and heat treatment of the product

Once all the meat has been coated, turn the heat to medium and add your cubed onion and saute until the onion begins to soften and become translucent, about five minutes or so. Copy all the toasted pieces to the bottom of the pan, as you do - known to French like "foundations", these brown bits are the secret flavoring block of any stew. Now add a nice big syringe of tomato paste and stir it until it cuts the onion.


We cover the jars with iron lids and place them in a cold oven.

We heat the oven to 250 degrees. We follow the meat, the meat boiled, lower the temperature to 150 degrees and simmer it for 3 hours. The meat should not be cooked, but should languish, so adjust the temperature and it may need to be lowered in your oven.

Tomato paste is another secret to creating good taste - it adds a healthy hit of sweetness and umami. Use red wine, white wine, beer, or chicken or beef to hit the onions with an extra-generous sip of liquid, then start stirring and scraping until everything starts bubbling.

To get even more flavor into your stew, you need to add some flavors. For a classic scent, add a couple of bay leaves and a few sprigs of fresh thyme and rosemary. Or, if you're working with pork and beer, some orange zest, a cinnamon stick, and dried ancho chili are great ideas. This is where you can play with personalizing the taste of your stew, because we all know what the most fun part about over-the-counter cooking is.

While the meat is stewing, melt the fat. We cut the lard into small pieces, put it in a frying pan or in a roasting pan and melt the fat over low heat.

The meat is ready, pour it on top with melted fat.

Who loves fatty stew, lard can be immediately put in a jar along with meat.

Pork stew is ready. Take the jars out of the oven and roll them up. We turn the jars over, check for leaks, then turn them back over. After cooling, the juice should be at the bottom, and a beautiful cap of fat at the top.

Now that you've cooked up your packaged liquid, either pour it over the meat in the slow cooker or add your meat back into the Dutch oven. Check the liquid level: If you are working in a Dutch oven, you want the meat to be almost completely covered in liquid. If it doesn't, add more wine, beer, stock or even water until it appears, then cover it with a lid and slip into the oven and let it simmer. Check it every hour or so and add more liquid if needed and let it stir.


The stew keeps very well even at room temperature. I keep it in the closet on the floor. It is possible to store in a cool place, very good, store there. As the saying goes, "be careful, God saves." The stew is stored for no more than a year, it is simply eaten much earlier.

Continue cooking until the meat is just tender, 3 hours or so. At this point add potatoes, vegetables and enough liquid to keep all three-quarters of the way covered. Continue cooking for another 45 minutes to an hour, until the potatoes and vegetables also become shadows.

If you're working with a slow cooker, add your potatoes and veggies right along with the meat, and make sure the entire batch is covered a little over three-quarters of the way through. Seal with a lid, then let it cook for at least seven hours and up to eight until the meat and potatoes are tender.

Is it possible to compare store-bought stew and stew cooked at home. Delicious, fragrant homemade stew is prepared very simply, it is very cool to take it on the road, to the country house, to a picnic. And no one will refuse such yummy at home. She often helps us out if there is no fresh meat on hand. I opened the jar and cook any dish or just put it on delicious bread and the sandwich is ready.

Finish with a shot of acid, and season to taste

After all that slow, gentle cooking, you need a bit of acid to brighten and balance the flavor of the stew. So give the stew a taste, add some salt if needed, then drizzle some vinegar or citrus juice, stir, and try again. Keep adding salt and acid until it's just right, but be careful not to add too much. You can also use sour cream or yogurt in place of the traditional acids, which will help thicken the liquid of the stew.

Cook and enjoy. Enjoy your meal!

Interesting recipes for you.

Stew is meat that is cooked by stewing and then preserved. This is an absolutely finished product, which is stored for a very long time and is used as an additive in various dishes. For example, in porridge, vermicelli, potatoes.

Enjoy today and tomorrow for lunch. In a large, sealed plastic bag, combine wine, rosemary, sage, red onion, celery, carrots, bay leaves, peppercorns, juniper berries, and cloves. Add the pork and seal the bag, pushing out the air. Refrigerate for at least 6 hours or overnight.

Rinse the pork and discard the marinade. In medium enamelled cast iron pan cover the pork cubes with 2 cm of water and bring to a boil. Boil for 10 minutes, then strain. Wipe out the pot, add olive oil and heat to shimmer. Add the pork cubes, celery, carrots, red onion and garlic and cook over moderate heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes. Add sage and rosemary, season with salt and a pinch of crushed red pepper and cook for 1 minute.

You can also cook soup with stew or just make a sandwich. Either way, it will be delicious. In stores, you can see many types of such products on the shelves. But we suggest you learn how to cook stew at home.

Stew can be cooked from different types meat - pork and beef, lamb and rabbit, as well as poultry meat. Consider the recipe for cooking pork stew.

Pork head stew at home

Add wine and simmer until almost evaporated, about 10 minutes. Add chicken broth and spice pack and bring to a boil. Partially cover the pot and cook the stew at very low heat until the meat is very tender and the liquid is reduced by half, about 1 hour and 45 minutes.

Meanwhile, bring 8 cups of water to a boil in a large saucepan. Beat in polenta in a thin stream. Cook the polenta over low heat, whisking constantly, until it begins to thicken, about 5 minutes. Continue to cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 30 minutes. Stir in oil and season polenta with salt.

Stew at home - pork recipe

  • 5 kg pork (fresh fillet),
  • 2 kg fat,
  • salt,
  • allspice,
  • Bay leaf.
  1. Wash the meat and cut into pieces 3-5 cm in size.
  2. Cut the salo into cubes 1-1.5 cm in size.
  3. We spread the meat and lard in a wide saucepan and put it on low heat. You need to let the fat melt out of the fat.
  4. Stirring, stew the meat (make sure that it does not burn).
  5. We put allspice and bay leaf. Salt the stew later to taste.
  6. The stew should be boiled like jelly - 6-7 hours on low heat. The pot must be covered with a lid. Meat should be stirred occasionally.
  7. The meat is considered ready when it can be easily divided into fibers. The fat should be light and transparent.
  8. The final stage of preparation is laying the stew in sterile jars and rolling them up with lids.

Stew at home - chicken recipe

Skim the fat from the stew and discard the packet of spices. Stir in parsley and season with salt. Place the polenta in 6 shallow bowls, massage the pork stew over the top and serve hot pipes. Directions for: Drinking plate with autumn vegetables.

In a large frying pan high temperature brown pork in 2 tbsp. Soften the onion in a pressure cooker over medium heat bell pepper and garlic in the remaining oil. Add pork, rutabaga, carrots, potatoes, tomatoes and broth. Close the stove and bring it under excess heat. Reduce heat to medium and continue cooking for 20 minutes.

To prepare this recipe you will need:

  • 1 chicken breast,
  • 3 legs,
  • Bay leaf,
  • black peppercorns,
  • salt and spices (optional).

How to cook stew at home?

  1. My meat for stew, cut off the skin from it and excess fat. Remove large bones and cut into medium-sized pieces. Salt, season with spices and put them in a saucepan.
  2. Mix everything so that the spices and salt are evenly distributed. Then put the pot with the stew in the refrigerator for 30-40 minutes.
  3. We take sterilized jars (in this recipe, two of 700 g each), put 10 peppercorns and 2 bay leaves in each.
  4. We take out the stew from the refrigerator and put it in jars. Then we cover the jars with lids and scroll them slightly to fix them.
  5. We take a pan and put a towel on the bottom. We put banks on it.
  6. Pour water into the pan (the level is on the shoulders of the cans), cover it with a lid and put it on a strong fire.
  7. As soon as the water boils, we reduce the fire to a minimum and cook the stew for 4.5 hours. After that, we take out the cans of stew and roll them up well.

How to cook stew? What is stew? This is meat that is cooked by stewing. Or it is also called canned stew.

Remove the pressure cooker from the heat and let it release the pressure. You can speed up the process by running the stove under cold water. Sometimes it's just as easy to do a little. Here's how to stew and turn one pork shoulder into two different seasoned dishes. You can take the time to save time and avoid the dreaded "same old" blues by splitting the pieces in two!

Output: 2 meals a day, 4-6 servings per meal. For the braised pork shoulder. Splash of vegetable oil. 4 pound bone pork shoulder. 4 glasses of water. 2 carrots, chopped 2 onions, chopped 1 head of garlic cloves, whole 2 bay leaves. 1 teaspoon of salt.

Still, how to cook stew? There is nothing difficult in its preparation at home. Let's try to cook. First, let's start preparing the products.

Stew at home - a recipe with lard

To prepare this recipe you will need:

  1. fresh meat - as mentioned above, you can use any meat;
  2. fat - the amount of fat should be less than meat about five times;
  3. salt - at the rate of 1 teaspoon per kilogram of meat;
  4. bay leaf, peppercorns;

How to cook stew at home?

Place a heavy Dutch oven or large stewing pot over medium heat and drizzle enough oil to roll up and coat the bottom in a thin film. Continue turning as needed until the meat is browned evenly on all sides. This is the only option you should add to a rich brown meat meal before the new liquids come in and lower the temperature. When the roast is evenly browned, add water, carrots, onions, garlic, bay leaves and salt.

  1. Sliced, for convenience, into small pieces of meat must be put in a dry pan (this is a prerequisite, since fresh meat contains a sufficient amount of moisture necessary for its preparation), salt and put on a very small fire.
  2. If you use a large amount of meat to cook stew, then you can not put everything in the pan at once, but add it as the volume decreases. Just do not delay with the addition of meat longer than 1 - 1.5 hours. It takes 4 to 6 hours to cook the stew. Of course, you will have to be patient, because during this time you will have to remember to stir it.
  3. After - after 2-3 hours, finely chopped lard is added to the meat for stew (it is necessary to use half of the total prepared lard). And only at the end of cooking, a bay leaf is placed in the stew.
  4. hallmark cooking stew at home, it is considered that when cooking an onion tab, and garlic cannot be done. This is due to the short shelf life of the stew.
  5. The readiness of the stew is determined by taste.
  6. While the stew is hot, it must be decomposed into a dry container, you can use glass jars.
  7. Now it's time to use the remaining lard for the stew. It must be melted and poured into the container, pouring them over the cooled meat. This also allows you to increase the shelf life of the stew.

Tips for making stew at home

Homemade pork stew: a quick recipe

Continue heating until the nutmeg broth is fully cooked. Cover and transfer to the oven to slowly simmer, soften and flavor, 5 full hours. Reverently remove from the oven, carefully remove the top and behold your accomplishment! Using a pair of forceps, remove the bones and cartilage. Grind the remaining meat and mix the stew. It is enough to divide into two different meals. Remove and reserve half the proceeds for one more course, then make dinner for dinner with the leftover stew in the pot.

  • To use the stew in cooking, it must be added shortly, about five minutes before the end of cooking the main dish. This is due to the fact that stew is a finished product. The use of stew will reduce the cooking time and, importantly, will simplify the cooking itself. Also important quality of stew is that it has a long shelf life, moreover, while maintaining all nutritional value. To cook the stew, you can use various meats - this is fresh pork, beef, lamb, rabbit, or even poultry.
  • To prepare beef stew, it is preferable to take fresh, not frozen beef in large boneless pieces (fillets). Already chopped meat is also suitable - azu or goulash.
  • Since beef does not contain the required amount of fat, in order to cook stew from it, it is necessary to use another fat, for example, lard. When cooking pork stew, you can use cut fat from meat, that is, at the end of cooking, you need to melt the lard and pour the stew over it.
  • During the cooking of stew, beef tends to boil down by about 40%. That is, to cook stew, you need to purchase more fresh meat than you want to get stew. Here is an approximate calculation: the consumption rate is 70-100 g of stew per person-day. That is, if 10 people go hiking for 10 days, it is necessary to purchase 10-14 kg of fresh boneless meat and 2-3 kg of fat.
  • Now let's talk about packing stew at home. In addition to glass jars, many people use foil milk bags or aluminum cans. The choice of container is not fundamentally important. The most important thing is that the container for the stew is clean and sterile. To do this, pour the container with boiling water and dry.

Today you will learn how to cook beef stew. Stew, in other words, stew is considered one of the best meat products. They happen in a situation where cooking dishes from fresh meat is impossible due to lack of time, or you just want to cook a meat appetizer on hastily or for some other reason. A valuable quality of stew is that it can be stored for more than one year, while maintaining its nutritional value. Moreover, self-cooked stew does not shock when you start using it in cooking. You can’t say the same about stew sold in stores. You can never say with certainty whether fresh meat was used in cooking, and is it meat at all ?!

Homemade pork stew: oven recipe

For Mediterranean flavors: Return the stew to the stove and stir until the works are simmering over medium heat once again. Pile in tomatoes, chickpeas, olives and oregano. Blend the works together and continue to cook long enough to heat everything up and perhaps a few minutes longer as the flavors intensify. Meanwhile, cook your favorite pasta, drain and toss with the pending sauce and all baby spinach until they turn green leaves.

Recipe for homemade pork stew in an autoclave

For Southwestern flavors: Return the stew to the stove and stir until the works are simmering over medium heat once again. Sprinkle evenly with cornmeal, stir well so that it dissolves easily, deftly thickening the broth with genuine flourish. Stir in beans, tomatoes, peppers, corn, chili powder and cumin. Keep cooking and intensifying the flavors until the works start to get fun, 5 minutes or so. Garnish each serving with cilantro.

beef stew recipe

In order to cook beef stew, take the following products:

Fresh beef meat;

Salo - 5 times less in quantity than the meat itself;

Salt - no more than 1 teaspoon per kilogram;

Bay leaf, peppercorns;

Containers for packaging.

How to cook beef stew?

  1. To cook beef stew, meat cut into small pieces must be put in a dry pan, do not forget to salt and put on a very small fire. Since fresh meat contains the necessary amount of moisture, which will be displaced from it during stewing. With a large amount of beef, it can be laid out in parts, that is, added to the pan, as the volume decreases. The entire process of laying out the meat should stretch for a maximum of 1-1.5 hours.
  2. Within 4-6 hours we will have to follow the process of cooking beef stew. After about 2-3 hours, you need to cut ½ of the prepared fat into small pieces and add to the meat. Let the beef stew continue to simmer.
  3. After 6 hours, that is, at the end of cooking, add peppercorns and bay leaf to the beef stew.
  4. It is not recommended to invest in beef stew, nor onions - due to not long storage.
  5. The readiness of the beef stew is determined by taste. Until the stew has cooled down, it is necessary to decompose it into containers (you can use glass jars). And the last step in preparing the stew is to melt the remaining ½ of the fat and pour it over the cooled stew, laid out in jars. This also allows you to keep the stew for a long time.

Useful tips on how to cook beef stew

  • It is best to take fresh beef in large pieces (fillets). But already chopped meat - azu or goulash - can also come up. Frozen meat is not recommended.
  • Since beef is considered not fatty meat, that is, it does not have required amount fat for cooking stew, therefore, when preparing beef stew, it is advisable to use lard. If you are making pork stew, then the fat is cut off from the pork first, and at the end of cooking it is melted and poured into jars on the stew.
  • The rate of boiling beef meat for stew is approximately 40%. This means that more fresh meat must be purchased than we expect to receive stews. Based on the consumption rate, we make a calculation: 70-100 g of stew per person-day, that is, 7-10 kg for 10 days for a family of 10 people. That is, it is necessary to purchase 10-14 kg of fresh beef meat and do not forget 2-3 kg of fat.
  • As containers for beef stew, you can use not only glass jars, but also foil bags or aluminum cans. The only condition that must be met is that the container must be sterile. To do this, it must be washed in advance, poured over with boiling water and dried.

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