Best stew: recipes, reviews. Homemade stew. Chicken stew in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The best stew is homemade stew. When you harvest meat yourself, you know exactly the composition of the product, do not use harmful dyes and preservatives. Therefore, we want to tell you how to make your own stew from pork, beef and chicken.

Homemade stew

This versatile product is suitable for a variety of dishes. Meat goes well with potatoes, pasta, cereals and vegetables. How to make stew at home? You can read the recipe below:

• Take 500 grams of pork (a spatula is perfect for this purpose) and cut the meat into large pieces. It is better to cut off all excess fat in advance.
• Sprinkle meat with s alt and pepper, then toss.
• Wash the glass jar thoroughly, dry it and heat it in the microwave for a few minutes.
• Put a bay leaf on the bottom of the prepared dish, and place the pork pieces tightly on it.
• Cover the jar with a sterilized lid, and then place it in a coldoven.
• Turn on the oven and set the temperature to 250 degrees.
• Once the meat begins to boil, reduce the heat to 150 degrees and leave the jar in the oven for another three hours.
• While the stew is cooking, cut into small pieces 300 grams of white fat. After that, transfer it to a suitable dish and melt it.
• When the specified time has passed, remove the stew from the oven and wipe the surface of the dishes with a napkin.
• Pour the pork fat into the meat and roll up the lid.

Stew in glass jars should be stored in a dark and cool place. When you need the finished product, remove the lid, remove the fat and use the meat for its intended purpose.

Chicken stew in the oven

If you want to please your loved ones with a delicious homemade dish, but there is sorely not enough time for cooking, then this wonderful product will come to your aid. How is the most delicious chicken fillet stew prepared? Read the recipe here:

• Wash and sterilize four half liter glass jars.
• Process two kilograms of chicken fillet and then cut the meat into small pieces.
• S alt the chicken, season with ground pepper and marjoram. Stir.
• Put one bay leaf and two pimento peas in the bottom of each jar.
• After that, fill the dishes with fillet pieces and cover the holes with cling film. Using a knife, make small holes in the "lids".
• Place the jars in the oven on a baking sheet, and then turn on the heat. Bring the temperature in the oven to200 degrees and simmer the meat for three hours.
• Melt the chicken fat in a pan and pour it into the jars of stew after the meat is completely cooked.

Cover the jars with pre-boiled metal lids, and then cool them to room temperature. Store the stew in the space provided for it.

Slow cooker stew

We want to share with you an original way of making homemade canned meat. Homemade beef stew is prepared as follows:

• Prepare two kilograms of meat - wash it, dry it and cut into small pieces.
• After that, put the beef in the multicooker bowl, s alt it, sprinkle with spices.
• Set the "Extinguishing" mode - at least six hours.
• Rinse half-liter jars with soda, scald them with boiling water and dry.
• Turn the multicooker into the "Steam" mode and bring the contents of the bowl to a boil.
• Spread the meat into jars and fill it with the juice released during cooking. Close the cans with lids.

If you want the stew to be stored longer, then the jars and lids should be sterilized in boiling water for at least half an hour.

Pork Stew

What should a good housewife do with a lot of meat (bought, for example, at a decent discount)? We offer you to use a wonderful recipe. Pork stew is prepared simply, but it turns out very tasty.

• Kilogrammeat cut into cubes two centimeters in size.
• Sprinkle it with s alt, ground pepper and mix with finely chopped onion.
• Add two tablespoons of table or balsamic vinegar to the pork, as well as a couple of whole bay leaves.
• Stir the meat and cover the bowl it's in with cling film.
• Put the pork in the fridge to marinate for six hours.
• When the right time has passed, transfer the meat to a baking dish, level it, pour vegetable oil (about a cup and a half) and place it on a baking sheet.
• Cut off a small piece of baking paper, crush it and cover the pork. After that, cover the form with a lid or food foil.
• Preheat the oven to 130 degrees and put the meat in it.
• After 45 minutes, remove the paper and place a few halved garlic cloves in the dish. Next, the form must be closed again and put in the oven for another two and a half hours.
• Divide the finished meat into fibers, remove the bay leaf and garlic from it.

The dish can be served with any side dish. If you want to prepare the stew for the future, then it should be laid out in jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pot of boiling water. Pork stew is laid out in jars and immediately closed with clean lids.

Belarusian stew

This recipe can be cooked pork, beef and even poultry. The meat turns out very tasty and juicy, and therefore it can beuse for cooking first and second courses. And the Belarusian stew is prepared as follows:

• Cut the onion into half rings and s alt it to release the juice.
• 500 grams of pork and 500 grams of beef cut into pieces.
• Sprinkle the meat with s alt and pepper, combine them with chopped mushrooms and onions.
• In the bottom of clean half-liter jars, put a few bay leaves and a few peas of allspice.
• Fill a bowl three-quarters full with meat, then pour 200 ml of water into it. Next add the rest of the meat.
• Cover the jars with foil, put them on a baking sheet and put them in a preheated oven for two hours.
• When the specified time has passed, add boiled water and put the stew back in the oven.
• Boil the nylon lids.

After ten minutes, close the jars and turn them upside down - excess liquid should drain out of them. Belarusian stew is completely ready to eat, and you can immediately serve it to the table.

Best pressure cooker chicken stew

This recipe will help you quickly prepare chicken for future use. The finished product can be used as an independent dish or cooked from it into soups, cereals and pasta in a naval way.

• Chicken breasts (one and a half kilograms) cut into pieces, s alt, pepper and mix with bay leaf.
• Put the meat into the pressure cooker and add water to it.
• Tightly cover the pot with a lid and put it on fire.
• When you hearcharacteristic whistle, turn down the heat and cook the meat for two hours.
• After the specified time is up, you need to carefully release the steam and open the lid.
• Spread meat with broth in sterilized jars and cover with pre-boiled lids.
• Put a towel in the bottom of a large pot, then pour water into it and put it on the stove.
• Place the jars of stew in the pot and sterilize them for 40 minutes.

Roll up the jars and wait for them to cool. After that, put them in the place where you usually store canned food.

Rillette

This French dish is a stew that can be used as a pâté or main dish. The best French stew is very easy to prepare:

• 400 grams of pork ribs cut into pieces, put them in a saucepan and add spices (five cloves and ten peppercorns). To make it easier for yourself, put the spices in a linen bag and tie them with a thread. This way you can easily remove them at the end of cooking.
• Kilogram of pulp cut into small pieces and put on top of the ribs.
• Add six teaspoons of s alt to the pot.
• Cut out a parchment circle large enough to cover all the meat. Crumple the paper, put it on a saucepan and close the entire structure with a lid.
• Turn on a small fire and simmer the meat for four hours. It is not necessary to stir the contents of the pot, but make sure that there is enough liquid in it at all times.
• When the time is up, remove the spices from the pot, remove the ribs, cut off the meat from them and put it back.
• Stir the pâté, bring it to a boil again, then divide into sterilized jars and close with lids.

When the stew cools, a film of fat forms on its surface. It will help to keep the product for a long time. If your meat is not fat enough, then use goose lard to seal. Place the pâté in the refrigerator and wait a couple of weeks for it to ripen.

Soviet stew

This recipe is probably well known and loved by the generation of our grandmothers:

• Beef, pork or chicken cut into pieces, mix with s alt and spices.
• Sterilize the jars and then fill them with meat.
• Make broth out of the bones and pour them over the future stew.
• Pour water into a deep pan, put jars on it and light the fire.

Cook the meat for two to three hours (the time should be counted from the moment of boiling), and then cover it with lids and cool. Stew can be consumed immediately or stored.

Reviews

Experienced housewives know that the best stew comes from proven homemade recipes. Therefore, they prefer to prepare canned meats on their own, rather than buying them in the store. Delicious stew helps out in a situation where you need to quickly cook dinner or set the table for unexpected guests. Therefore, many women recommend storing meat for future use and storing it specifically forsuch cases.

Conclusion

We will be glad if our recipes are useful to you and help you solve the problem of preparing chicken, beef or pork.