Homemade stew: how to cook? Video
When there is no fresh meat at hand or there is simply no time for a long preparation of a dish, you can use stew. It goes well with any side dish, has a delicate taste and nutritional value. It is useful to prepare such a dish for future use, so that on occasion you will always have ready-made food at hand.
The most dietary stew is obtained from this type of meat. It is not difficult to cook it, the only condition is to stew the meat until it becomes very soft.
Ingredients: – 2 kg of beef; – 3 heads of onions; – 2 large carrots; – Bay leaf; – allspice peas; – 200 g of lard; – salt to taste.
Wash the meat and cut into pieces. Chop the lard and melt in a saucepan. Remove the greaves and place the beef in a saucepan. Fill with water so that it completely covers the meat. Bring to a boil, remove the foam, simmer and simmer for 1,5 hours under a closed lid, stirring occasionally.
After this time, add salt to the meat, add allspice, peeled onions and carrots, cut into 4 pieces, to the saucepan. Simmer for at least 45 minutes. Remove the onions and carrots, add some bay leaf and cook for another 10 minutes. After that, be sure to take out the bay leaf, otherwise the stew will have a bitter taste. Spread the still boiling stew in sterilized jars and roll them up. When the meat has cooled, put the jars in a cool, dark place.
To sterilize the jars, put them in an oven preheated to 150 ° C and hold for 5 minutes. Then turn off the oven and leave the jars for another 7 minutes. And for sterilization, it is enough to lower the lids for 5-7 minutes in boiling water
Ingredients: – chicken carcass; – carrots; – 4 chicken legs; – 2 tbsp. tablespoons of vegetable oil; – allspice; – bay leaf; – salt and black pepper to taste.
Wash the chicken, dry it and cut it into small pieces, separating the large bones. Heat vegetable oil in a skillet and fry the meat in it for 30 minutes, until it becomes golden brown. Season with salt and pepper to taste. Cook the broth from the bones, legs and carrots. At the very end, salt it, put allspice and add a couple of bay leaves for a few minutes. Arrange the fried chicken in pre-sterilized jars in the oven, add boiled carrots cut into slices and pour over the cooked broth. Roll up the stew, turn the cans on a thick towel and wrap them up with another towel. Let stand for XNUMX hours and then store in a cool, dark place.
Ingredients: – 1 kg of pork; – 100 g of pork fat; – water; – bay leaf; – 2 tbsp. tablespoons of vegetable oil; – peppercorns; – ground pepper and salt to taste.
The most delicious stew is made from fresh entrecote
Wash the pork and cut into 3 by 3 cm pieces. Season with salt, sprinkle with black pepper, add peppercorns. Leave in the refrigerator for 5 hours to soak the meat in the spices. After the allotted time in a saucepan with a thick bottom, heat a couple of tablespoons of vegetable oil, put the meat there and simmer until it begins to brown. Then pour water, it should cover the meat by 2-3 cm, and simmer for about 1,5 hours. Finally, place a couple of bay leaves in a saucepan for 10 minutes. When the meat is done, melt the lard in a skillet. Spread the stew in sterilized jars, cover with melted bacon and roll up.