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Stew: how to cook it from beef? Video
Canned food has a rich history. After all, the first attempts to preserve food for their longer storage were used already in the time of Tutankhamun: archaeologists found an analogue of modern canned food during excavations. Naturally, the development of canning has significantly expanded the possibilities of people. So, for example, it became possible to go on long hikes without the threat of ruining health from malnutrition. In most cases, ready-made stew is bought. However, such a product (and it will be an order of magnitude tastier and healthier) can be prepared on your own.
Cooking homemade beef stew
Homemade stew is a guarantee that natural meat was used in the preparation of canned food. This means that such a dish will be both healthy and nutritious. At the same time, its big plus is that you don’t need a lot of products to cook beef stew on your own.
Homemade beef stew recipe
Before you start cooking stew, you need to choose the right meat. After all, not every part of a cow carcass can be fully preserved. It is best to choose the sirloin. Alternatively, you can dwell on already cut blanks, such as azu or goulash. But it is not recommended to take veal: despite the fact that it is considered more dietary and tender, it is noticeably inferior in taste to beef.
Naturally, there is no talk at all about using frozen meat for cooking stew. First, such meat can be old and dry. Secondly, frozen beef no longer tastes good.
Remember that during the cooking process, the meat is boiled down by 40%. Therefore, take more of it than you need ready-made stew. It is also necessary to prepare the lard in advance, with which you will pour the finished stew, so that it is better stored.
To prepare homemade stew you will need:
- beef – 1 kg
- pork fat – 200 g
- bay leaf – 10 pcs.
- spice
- peppercorns to taste
Wash the meat, dry well and cut into large pieces. Cut the bacon into small cubes. Salt and pepper the meat and sprinkle with spices. Next, take a jar (it is best to use half-liter and liter). Put a few laurel leaves on the bottom, then put the meat. Top the structure with lard and peppercorns, as well as the remaining bay leaves.
Remember that the jar must be sterile. Therefore, before starting to insert products into it, be sure to sterilize the container. In addition, it is advisable to additionally grease the lid so that it does not oxidize.
Cover with foil so that in case of excess juice from the meat, it does not splash in all directions over the oven and does not smoke. Then put the jar in a cold oven and turn it on to heat up to a temperature of 180 degrees. When you realize that the oven has warmed up well, reduce the temperature to 160 degrees and leave to simmer for 3 hours. Try not to open the door at this time, so that the bank does not burst from the temperature drop. After the time has elapsed, turn off the oven, but do not open the door and do not take out the stew until it cools down. When removed from the oven, roll up the lid and store in a cool place, such as a cellar.
You can cook beef stew in another way. To do this, it is enough to cook the meat. And this is not as difficult as it seems.
To prepare such a stew you will need:
- beef – 2 kg
- salt and pepper to taste
- bay leaf – 2 pcs.
- water – 2 tbsp.
Cut the beef into chunks and place in a saucepan. Then add water and put the meat on fire, let it boil. Then reduce heat to low and leave to simmer. After 3-4 hours, add salt and spices. Leave to simmer for a couple of hours. Try to open the saucepan less often. Turn off the stove and leave the stew to cool. Then transfer to prepared jars and roll up.
What to consider when preparing homemade stew
One of the folk wisdom and the experience of more than one generation of housewives says that it is not worth preserving ladies who have critical days.
Store the finished product in a cool and dark place. If all conditions are met, homemade stew can be stored for about 5 years.