How to cook pork stew at home. Stewed pork cooked in a saucepan

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, and the stew is poured over it. 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 fully 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.

Like everything prepared with your own hands, it cannot be compared with its store-bought counterparts. And, although fresh meat is available all year round, other thrifty housewives stock up on stewed pork for the winter. It easily turns any soup or porridge into a hearty and tasty dish. And in camping conditions, stewed meat is simply irreplaceable!

Homemade pork stew recipe

Ingredients:

• pork – 5 kg;
• lard – 2 kg;
• bay leaf – 6 pcs.;
• allspice peas – 20 pcs.;
• salt - to taste.

Preparation

Now we’ll tell you how to cook pork stew. In a saucepan with a thick bottom, cut into pieces the size of a walnut, meat and lard 3 times smaller, into cubes. Simmer over low heat, stirring all the time, so that the fat has time to render out and the pork does not burn. Add bay leaf and peppercorns. After an hour, add salt to taste, cover with a lid and simmer for about 6 hours, until the meat begins to break down into fibers. Place the stew into sterile jars and seal with metal lids.

How to make pork stew in the oven?

Ingredients:

• pork pulp (shoulder) – 500 g;
• lard – 300 g;
• bay leaf – 1 pc.;
• salt, ground black pepper - to taste.

Preparation

First, let's sterilize the jars. This can be done, for example, by placing it in the microwave for 3 minutes. Place a bay leaf on the bottom of each. Trim off excess fat from the meat and cut into small pieces. Salt, pepper and place in jars, but not too tightly so that there is room for the juice to escape. Cover the jars with lids and place in a cold oven. We start heating it to 250 degrees, but as soon as the stew boils, reduce the heat to 150 degrees and let it stand for 3 hours. A little juice may escape, but that's okay.

Meanwhile, prepare the fat. Cut the lard into small pieces and melt it in a frying pan with a thick bottom over low heat. Fill the prepared stew with hot fat and roll up the jars. Turn them upside down and leave them for an hour or two at room temperature. This will allow you to detect loosely closed jars in time and better mix their contents. Then we turn the jars over to their normal position, then the fat will rise to the top and all the juice will collect at the bottom.

How to cook stewed pork in a slow cooker?

Ingredients:

• pork pulp – 3 kg;
• onion – 1 pc.;
• bay leaf – 5 pcs.;
• peppercorns – 12 pcs.;
• juniper berries – 10 pcs.;
• salt - to taste.

Preparation

We wash the meat, pat it dry and cut it into cubes across the grain. Place the pork in the multicooker bowl. Add the peeled onion, cut into 4 parts. Close the lid and turn on the “Extinguishing” mode for 5 hours. Then add salt, add spices and seasonings, and cook in the same mode for another hour. Afterwards, put the stew into sterilized jars and roll up. In the future, it can be used for cooking rice, potatoes, etc.

Recipe for homemade pork stew in an autoclave

Ingredients:

Preparation

The quantity of products indicated in the recipe is calculated for one liter jar. We prepare as many of them as will fit in the autoclave. We wash and sterilize the jars. In each we put spices, lard in cubes, then meat in pieces, not very tightly. Sprinkle salt on top and roll up with metal lids. We place the jars in the autoclave, on top of each other. Fill them completely with water, close the unit and raise the pressure to 1.5 bar.

We put the autoclave on the stove, and when the pressure rises to 4 bar, turn down the heat and keep it on this mode for 4 hours. Afterwards, turn off the stove, but under no circumstances open the autoclave until the water in it has completely cooled down! This will take about a day. Quite a long time, but the result is worth it. Homemade stew cooked in an autoclave turns out very tasty - whole pieces of meat frozen in a transparent, delicious jelly.

Homemade pork stew

Get ready: there will be a lot of photos, a lot of text, since stewed pork at home requires a thorough approach, and cooking will also take quite a lot of time. I made pork stew in the oven in half-liter jars. From my own experience, I will say that this is the most reliable cooking method if there is no autoclave. The meat turns out to be the most tender, with the aroma of spices, bay leaves - and what a long story to tell, homemade pork stew cannot be compared with an industrially produced product. To prevent the meat from becoming dry from prolonged stewing, at the end of cooking I poured a little concentrated broth into each jar. How to do it will also be written in detail. The broth soaks the meat, and when it cools, it turns into a very tasty meat jelly. And another question - what tastes better in stew: meat or jelly.

To prepare homemade stew, it is advisable to take pork with fat or add pieces of lard. I took the front leg and shoulder blade; the neck and back of the carcass would also work. In principle, stew made from any meat will be tasty, even from trimmings.

Ingredients

To prepare pork stew in the oven you will need:

• pork (pulp) – 2 kg;
• fresh lard – 150 g;
• salt - 1 tsp. with a slide of 1 kg. meat (put 20 g);
• peppercorns – 3-5 pcs. for a 0.5 liter jar;
• bay leaf - 1-2 leaves per jar;

• water – 0.5 liters (cover the meat by 3-5 cm);
• skin, bones;
• salt – 0.5 tsp;
• pepper, cloves, bay leaves - to taste;

How to cook pork stew at home. Recipe

In the photo are the products that I needed to prepare pork stew: a front leg weighing 1.8 kg and 800 grams of shoulder. After cutting, all this yielded two kilos of pulp, just enough for four half-liter jars.

Before cutting the meat, the leg should be thoroughly washed. First I scraped it with a knife, removing all dirt. You need to clean thoroughly, without leaving brown marks, especially in the folds of the skin. Although, if you will not use the skin, such care is not needed, and if you are preparing it for broth, then you need to clean it properly.

The leg, cleaned of dirt and carbon deposits, will become light in color, without the pungent smell of burnt bristles. Be sure to wash it in several waters and dry it with a towel.

Now you can start cutting. The bone and skin will be used to prepare a rich broth or “yushka” (future jelly), which I will use to fill the stew. I cut the skin and flesh down to the bone, unfold the piece like a book, and cut out the bone. Then I trim the pulp and separate it from the skin. I won’t show you the cutting process, it’s not difficult - you can do it without my tips.

After cutting it turned out to be a little more than 1 kg. pulp (I also cut off the fat, the skin remained almost clean).

I wash all the cut meat and the shoulder blade and blot it with a paper towel; there is no need for excess moisture. I cut it into large pieces, the size of a box of matches or a little larger. For homemade stew, the meat is cut coarsely. When stewed for a long time, small pieces will separate into fibers, and instead of stew you will get a meat pate.

I transfer the pieces of meat into a deep bowl. I also cut lard with a layer there, making the pieces not very large. You can take more or less lard, my meat was quite fatty, 150 grams was enough. For lean meat, take more, about 250-300 grams for a couple of kilos, otherwise it will be a little dry.

I add salt. We were preparing pork stew for the winter, so I used coarse salt. For a kilo of meat, a heaped teaspoon. For two kilos it took me 20 grams, to be more precise. If desired, you can add a little ground pepper to the pork stew recipe.

I mix with my hands, as if rubbing salt into pieces of meat. I leave it for a few minutes.

For homemade stew, it is more convenient to use jars with a capacity of 0.5 liters - just enough to cook the first and second. I don’t sterilize the containers - I don’t see the point, since the products that are loaded into them have not undergone heat treatment. I wash it with soda, scald it with boiling water, and do the same with the lids. I turn it upside down and leave it to dry. To prevent the glass from bursting from contact with metal, I add a layer of table salt to the bottom of the pan. I put peppercorns and a broken bay leaf in each jar.

I place pieces of meat with lard at the bottom of the jars, and place the bay leaves on the side with the most fat. If bay leaf comes into contact with meat, then this piece develops a sharp aftertaste, and the fat does not absorb it.

I fill the cans with pork almost to the top, just above where it starts to narrow. I lightly compact the meat pieces so that there are no voids between them. In any case, the fat will melt when heated and the meat will settle, so pack it tightly, otherwise the jars will be half empty. I remove the rubber bands from the lids (the high temperature will dry them out) and cover the stew with the lids. I rearrange the cans of pork on a bed of salt and place them in a cold oven. I turn the heat on higher than medium and leave it for 30-40 minutes, until the juice and melted fat inside begin to boil. Then I turn down the heat to 130-140 degrees. I leave it at this temperature for 3-3.5 hours. You need to focus on the intensity of boiling of the liquid inside the cans - the bubbles should slowly rise up, and the liquid itself should not boil too much. If it boils too much, all the meat juice will boil away and the fat will overflow.

To fill, I cook a steep, rich broth. I saved half of the bones and skins for jellied meat (recipe coming soon), and put half into the pressure cooker. If you do not use the skin, cook the broth only from the bones, but the skin contains a lot of gelling substances, the broth freezes well.

I poured water a few cm above the bones. Added a little salt, about half a teaspoon.

Boiled over high heat. I collected the foam with a slotted spoon. I threw in a few peppercorns, a couple of cloves and one bay leaf. I closed the pressure cooker and left it to cook on low heat for an hour and a half. If cooking in a regular saucepan, cook longer, about three hours.

Look how clear and rich the broth is. It is so concentrated that even when hot it is thick, as if viscous. It will make excellent jelly, and the meat will be juicy!

I strain the broth through a fine sieve so that no pieces of bones or skins get into the stew.

3.5 hours passed. Even with the lids closed, the meat had settled and was slightly browned on top. Naturally, during this time some of the meat juice has evaporated, and so that the meat is not dry, I pour broth into each jar, filling it almost to the top. I insert the removed rubber bands into the same lids and close the stew. I don’t roll it up, I just put it on top. I return it back to the oven and from the moment the broth begins to boil, I simmer the meat for another 30-40 minutes.

I take out the jars one at a time. I screw the lids on using a machine. I believe that for this type of workpiece it is better to use lids for a seaming machine - they are more reliable and fit more tightly to the rim of the jar. After twisting, I turn it upside down to warm the lid, and leave it like that for half an hour. Then be sure to turn it over to its normal position so that the meat sinks to the bottom and the fat rises to the top. A dense layer of fat will be an additional preservative and will extend the shelf life of the products.

The homemade pork stew cooled down for almost a day; the next day, by evening, the jars were barely warm. To be on the safe side and considering that the recipe for stewed pork at home is not cheap and labor-intensive, it is better to store canned food in the refrigerator. Or take it to a cool basement or cellar.

This is what I got: four half-liter jars of delicious homemade stew. Very tender, juicy meat with concentrated meat jelly and a subtle aroma of spices. The congealed fat on top can be removed and used for roasting, adding to stewed potatoes, buckwheat and meat. Well, home-cooked pork stew is both a global snack and an addition to potatoes, borscht soups - in general, for all occasions. If you have any questions, ask in the comments, I will definitely answer everyone. Your Plyushkin.

Detailed pork stew recipe in video format

The presented meat product is rightfully considered a convenient and universal preparation. Therefore, today we will tell you in detail how to make pork stew so that it turns out truly juicy and moderately fatty. As always, all manipulations are carried out at home without complex devices and equipment.

Stewed pork in the oven: “a classic of the genre”

• pork shoulder - 0.5 kg.
• pork lard - 0.3 kg.

The recipe for stewed pork is quite simple, so it should not be difficult to prepare at home.

1. Pre-sterilize the jars in the microwave for 3 minutes each. Boil the lids.

2. Cooking stew begins with washing the meat, it’s good if it was grown at home (farm). It is better to use a shoulder blade from pork.

3. After washing and drying, chop the pork into equal sized pieces. Sprinkle with a mixture of salt and ground pepper, stir. Take the jars and add a laurel leaf.

4. Pack the meat tightly, cover with a lid (remove the rubber bands), but do not roll it up. Place the container with the contents in a cold oven, set the temperature to 240 degrees.

5. When bubbling begins, reduce the power setting to 150 degrees. Time it for 3 hours. Don't be afraid that the jars will get dirty. This juice flows out of their cavity.

6. While the mixture is stewing, you will need to render the fat from the solid lard. For this purpose, chop it into pieces, place it in a cauldron and simmer at low power. When the composition melts, pour it into a bowl.

7. We tell you how to make stewed pork and what to do next. After 3 hours of simmering at home, you need to turn off the oven, pour melted fat into the jars, and roll up the container well. When it cools down, you can taste it.

8. Homemade pulled pork can be stored at room temperature or in a cool pantry. Remove excess fat before use. This is such a simple oven recipe!

Pork stew in a pan

• water - 1.8 l.
• pork - 2 kg.
• salt - 50 gr.

Homemade pork stew doesn't have to be cooked in the oven. Review the recipe in the crock pot.

1. Wash the meat (preferably a shoulder blade), dry it, chop into pieces about 3 cm in size. Place in a saucepan, add water and place on the stove. Simmer at maximum until boiling begins.

3. Sterilize the container in which the twist will be packed. Together with the broth, pack the stew into jars and cover with lids. Sterilize for a quarter of an hour and tighten.

Stewed pork in a slow cooker

• onion - 1 pc.
• pork - 3 kg.
• peppercorns - 13 pcs.
• bay leaves - 5 pcs.

1. Before making pork stew, the meat must be washed and chopped into pieces. Remove all excess if necessary at home.

2. Place the meat in the multibowl. Chop the onion into 4 equal parts and add to the pork. Close the lid on the multicooker and simmer for 5 hours in the “Stew” mode.

3. After this, add salt to taste and all the necessary spices. Stir and simmer for another 1 hour. Stewed pork in a slow cooker turns out very tender. Such recipes allow you to quickly make preparations for future use. Place the meat in sterile jars and seal.

Stewed pork in an autoclave

• pork - 1 kg.
• onion - 2 pcs.
• salt - 60 gr.
• peppercorns - 10 pcs.
• bay leaves - 2 pcs.

1. Stewed pork in an autoclave is easy to prepare. Wash and chop the meat at home. To diversify the taste, you can add a little beef.

2. Proceed according to the standard scheme. Place spices and salt at the bottom of the jar. You can use your favorite spices to suit your taste. Place the meat in the container. Leave 2 cm to the edges of the jar.

3. Place the containers in the autoclave. Set the temperature to about 120 degrees. Wait 1.5 hours. Roll up the jars and wait for them to cool. Store the workpiece in a cool place. Shelf life - up to 3 years.

Now you know how to make pork stew in an autoclave. The cooking procedure at home is extremely simple. Experiment!

Stewed pork for the winter

• salt - 30 gr.
• pork - 1 kg.

Stewed pork for the winter has a variety of recipes. Let's consider one of them.

1. Chop the meat into small pieces. Season the pork with salt and ground pepper to taste. Pack the meat into sterile 0.5 liter jars.

2. Place a towel on the bottom of a wide-bottomed pan. Place the jars and cover them with lids. Pour water into the pan. The liquid should reach the shoulders of the containers.

3. Cover the pan with a loose lid. After boiling, time it for 2 hours. Add hot water if necessary. After the specified time, the workpiece will be ready.

4. Roll up the jars, wrap them in a warm cloth and wait for them to cool completely. Must be stored in a cool place.

After learning the recipes, you now know how to make pork stew. The procedure is quite simple to carry out at home. Follow the step-by-step instructions and you will succeed.

Homemade stew is not just tasty, it is very tasty. It helps us out not only in the winter when it’s freezing outside and you don’t really want to go to the store in the cold. But even in the summer, when camping, at the dacha, or fishing, it is convenient to take a jar of stew on a long trip and have a ready-made tasty and satisfying meal on the road. You can add it to pasta or cook soup. You can also make a delicious meat pie based on stew. In general, stew is a universal product.

But today it is very rare to find really high-quality stew on the shelves. Therefore, more and more housewives are resorting to home-made stew. And as it turned out, preparing homemade stew is not so difficult. The algorithm of actions is not at all complicated, and almost any meat can be used. In addition, the seasonings for cooking also need a little onion, bay leaf and peppercorns, that’s all. But of course there are recipes with a lot more seasonings, and we will consider all the options for preparing homemade stew.

And the very first recipe will not just be made from chicken meat. Chicken is the most affordable meat today and also not expensive. This type of stew is very popular among summer residents because during the season you can raise chickens at the dacha and prepare stew from them, thereby preserving the meat for the winter.

To prepare stew, take jars and first sterilize them in any way available to you. Then place a bay leaf, three or four peppercorns and garlic into empty sterilized jars. Garlic is not necessary so as you like. And a little onion. Place the onion between the layers of meat.

Place the chicken pieces in jars, cover with lids, and place in the oven for 4 hours. The most optimal temperature for cooking is 145 degrees. But even if it is 150 it is not critical. I immediately warn you that during the cooking process the meat may shrink, so it is worth putting a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink especially.

After four hours of stewing, close the jars and send them to cool at room temperature. Chicken stew turns out very tasty and nutritious. Chicken meat contains a very large amount of amino acids so necessary for the human body. So don't forget to include chicken in your diet.

Homemade pork stew

If in the recipe for making chicken stew, the bones could not be separated from the meat. But with pork this trick won’t work here and the bones will be thicker and their structure will be different.

So we separate the meat from the bones and then rinse the meat well in water.

Meat pulp 1 kg.

Black pepper 1 teaspoon

Salt. Before putting the meat in jars, simply rub it with salt.

Bay leaf.

Onion.

Garlic.

If the meat is not fatty, you should add a little pure lard. For 1 kg of meat, 200 grams of lard is enough. It is better to cut the lard into pieces several times smaller than the meat. This way it will dissolve faster and saturate the meat with fat and your stew will turn out juicy.

And so, first of all, we sterilize the jars. Place dry and clean jars in the microwave or oven for 3-4 minutes. Afterwards, carefully take out and place the seasonings in equal quantities into the jars. Of course, despite the fact that the banks are all the same. It is advisable to take small jars, about half a liter, this is the best option for containers for stew.

Place bay leaf, pepper, and onion at the bottom of the jar. Then we lay out the meat and lard. But we don’t leave too much space for the liquid that will be released and in which the meat will be stewed.

After the meat is placed in jars and covered with iron lids, we put the jars in the oven and keep them there for 4 hours at a temperature of 140-150 degrees. Then screw the jars on and keep them with their lids down until they cool completely. It is advisable to cover all jars with a warm blanket.

Recipe for homemade stew in a cauldron

There is a second option for preparing stew. In this option, all the meat can be stewed in a cauldron or in a duck pot.

Place the meat in a cauldron or duck pot and add the necessary seasonings. Pour a small amount of water and leave to simmer on low heat after the water boils. Simmer the meat for 5 hours. During the process, make sure that there is liquid remaining in the cauldron.

After five hours, place the meat in sterilized jars.

Cover the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take them out and screw on the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck pot.

Homemade beef stew

As mentioned earlier, stew can be prepared from almost any meat. Now the time has come to learn how to cook beef stew.

In order for the beef stew to turn out juicy and tasty, you should add lard to it, which will provide the meat with a special taste and add juiciness to the dry beef. For 1 kg of meat, 200 grams of lard will be enough. But before that, you should remove the hard skin from the lard.

And so the meat is cut into pieces such that they fit into the neck of the jar. Before laying out the meat should be washed thoroughly.

Place bay leaves, peppers, onions, and allspice into half-liter jars.

Lay out the meat and leave room for lard.

Spread the top layer of lard and cover the jars with foil.

Of course, we only take sterilized jars.

Before placing the jars on the baking sheet, a little trick.

It is better to cover the baking sheet with foil, since during cooking fat may spill out of the jars and will certainly burn. And the foil will protect your baking sheet.

And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.

Then turn off the heat completely and wait until the oven cools down naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.

How to quickly cook stew at home

For this recipe, you should first prepare the brine. For 5-6 liters of water, 800 grams of bay leaf salt, onion pepper.

Mix everything and send it to the fire.

While the brine is boiling, place the meat into the boiling brine. Boil for 20-30 minutes. As soon as the meat is ready, put it in jars and fill it with brine. You won’t get exactly a stew, but the recipe is very suitable; in fact, the meat is ready and can be consumed. With one caveat, remember that it is very salty. And if you prepare soup using this meat, be careful with salt.

Homemade duck stew in a slow cooker

Yes, you can also cook stew in a slow cooker. And for this you can also use almost any meat, but for today’s recipe we’ll take duck meat.

Trim the carcass and cut it into small pieces so that they can easily fit into the neck of the jar.

We put the meat in the multicooker bowl and season it with spices, and this is the same bay leaves, a couple of leaves, a teaspoon of salt, 3-4 peas of allspice, one onion and you can also add a little black pepper for a spicy taste.

Pour a little more water into the multicooker bowl so that the meat does not burn immediately after turning on the device. Set the multicooker to stewing mode for 3 hours.

The water boils away, and the meat continues to stew in its own juices. After 3 hours, put the stew into jars and screw on the lids.