Best stew: recipes, reviews. Home stew. Stewed chicken in the oven

The best stew is a stew prepared at home. When you independently prepare meat, you know the composition of the product, do not use harmful dyes and preservatives. Therefore, we want to tell you how to make stew yourself from pork, beef and chicken.

Stewed vegetables

This universal product is suitable for preparing a variety of dishes. Meat is perfectly combined with potatoes, pasta, porridges and vegetables. How to make stew in the home? The recipe of the workpiece can be read below:

• Take 500 grams of pork (for this purpose the blade is perfect) and cut the meat into large chunks. All the excess fat is better cut beforehand.
• Sprinkle meat with salt and pepper, and then mix.
• Wash the glass jar carefully, dry it and warm it in the microwave for a few minutes.
• At the bottom of the prepared dishes put a bay leaf, and on it densely lay pieces of pork.
• Cover the jar with a sterilized lid, and then place it in a cold oven.
• Turn on the oven and set the temperature to 250 degrees.
• As soon as the meat starts to boil, reduce the heat to 150 degrees and leave the can in the oven for another three hours.
• While the stew is cooking, cut into small pieces 300 grams of white fat. After that, put it in a suitable dish and melt.
• When the specified time has passed, remove the stew from the oven and wipe the surface of the dishes with a tissue.
• Pour into the meat of pork fat and roll up the lid.

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

Stewed chicken in the oven

If you want to please your family with a delicious home-made meal, but the time for cooking is sorely lacking, then this wonderful product will come to your aid. How to prepare the most delicious stew of chicken fillet? The recipe for the dish is here:

• Wash and sterilize four half-liter glass jars.
• Process two kilograms of chicken fillet, and then cut the meat into small pieces.
• Chicken the salt, season with ground pepper and marjoram. Stir.
• Put on the bottom of each jar one bay leaf and two peas of sweet pepper.
• After this, fill the dishes with fillet pieces and close the holes with food film. Using a knife, make small holes in the "lids".
• Place the jars in the oven on the baking tray, and then turn on the heat. Bring the temperature in the oven to 200 degrees and simmer the meat for three hours.
• Melt the chicken fat in a frying pan and pour it into cans with stew after the meat is completely ready.

Close the cans with pre-boiled metal covers, and then cool them to room temperature. Put the stew in storage in the space reserved for it.

Stew in the multivark

We want to share with you the original way of cooking canned meat from home. Home beef stew is prepared as follows:

• Prepare two kilograms of meat - wash it, dry it and cut into small pieces.
• After that, add the beef to the bowl of the multivark, salt it, sprinkle with spices.
• Set the "Quenching" mode to at least six hours.
• Half-liter jars should be washed with soda, scalded with boiling water and dried.
• Turn the multivarker to steam cooking mode and bring the contents of the bowl to a boil.
• Spread the meat on the cans and pour it on the juice that was released during cooking. Close the canned food with lids.

If you want to keep the stew 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, with a decent discount)? We suggest you use a wonderful recipe. Pork stew is prepared simply, but it turns out very tasty.

• Kilogram of meat cut into cubes the size of two centimeters.
• Sprinkle it with salt, ground pepper and mix with finely chopped onions.
• Add to the pork two tablespoons of table or balsamic vinegar, as well as a couple of whole bay leaves.
• Stir the meat and cover the dishes in which it is located, food film.
• Put the pork marinated in the refrigerator for six hours.
• When the time is right, place the meat in the dishes for baking, smooth, pour with vegetable oil (about one and a half cup) and place it on a baking tray.
• Cut a small piece of baking paper, question it and cover the pork. Then cover the form with a lid or food foil.
• Preheat the oven to 130 degrees and put meat into it.
• After 45 minutes, remove the paper and put several cloves of garlic, cut in half, into the mold. 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 from it the bay leaf and garlic.

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

Stewed in Belarusian style

According to this recipe you can cook pork, beef and even poultry. Meat is very tasty and juicy, and therefore it can be used for cooking first and second courses. A prepared stewed Belarusian as follows:

• Cut the onions into half rings and season with salt to make the juice stand out.
• 500 grams of pork and 500 grams of beef cut into slices.
• Sprinkle the meat with salt and pepper, combine them with chopped mushrooms and onions.
• At the bottom of clean half-liter cans, put a few leaves of laurel and a few peas of sweet-scented pepper.
• Fill the dishes with meat for three quarters, and then pour 200 ml of water into it. Then put the rest of the meat.
• Cover the jars with foil, put them on a baking tray and put them in a preheated oven for two hours.
• When this time has passed, top up the boiled water and put the stew in the oven again.
• Boil the nylon cap.

After ten minutes, close the jars and turn them upside down - they should drain excess liquid. Stewed Belarusian is completely ready for use, and you can immediately serve it to the table.

The best chicken stew in the pressure cooker

This recipe will help you quickly prepare chicken fillets for future use. The finished product can be consumed as an independent dish or cook soups, porridges and pasta in a Fleet manner from it.

• Chicken breast (one and a half kilograms) cut into slices, salt, pepper and mix with a laurel leaf.
• Transfer the meat to the pressure cooker and add water to it.
• Tightly cover the dishes with a lid and put it on the fire.
• When you hear a characteristic whistle, turn down the heat and cook the meat for two hours.
• After the specified time has elapsed, carefully remove the steam and open the lid.
• Spread the meat with broth on sterilized jars and cover with pre-boiled lids.
• Put a towel on the bottom of a large pot, and then pour water into it and put it on the stove.
• Place the cans with stew in a saucepan and sterilize them for 40 minutes.

Roll the jars and wait until they cool. Then place them in a place where you usually store canned food.

Riyet

This French dish is a stew that can be used as a pate or main course. The best stew in French is prepared very easily:

• 400 grams of pork ribs cut into slices, put them in a saucepan and add the spices (five nails and ten peas). To ease the task, lower the spice linen bag and tie it with a thread. So you can easily remove them at the end of the cooking.
• Kilogram of pulp cut into small pieces and put on top of the ribs.
• Add six teaspoons of salt to the pan.
• Cut out a circle of this size from the parchment to cover all the meat. Crumple the paper, put it on the saucepan and cover the entire structure with a lid.
• Turn on a small fire and cook the meat for four hours. You do not need to disturb the contents of the pan, but make sure that there is enough liquid in it all the time.
• When the time comes out, remove the spices from the pan, remove the ribs, cut the meat off of them and put it back.
• Stir the pate, bring it again to a boil, and then spread it over the sterilized jars and close the lids.

When the stew is cooled, a film of fat forms on its surface. It will help keep the product for a long time. If your meat is not fat enough, then use for blocking the goose bacon. Put the pate in the refrigerator and wait a couple of weeks until it ripens.

Stewed in Soviet style

This prescription certainly knows and loves the generation of our grandmothers:

• Beef, pork or chicken cut into pieces, mix with salt and spices.
• Banks sterilize, and then fill them with meat.
• Make a broth from the bones and fill them with the future stew.
• In a deep pan, pour water, put jars on it and light the fire.

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

Reviews

Experienced housewives know that the best stew comes from proven home recipes. Therefore, they prefer to cook canned meat themselves, rather than buying them in the store. Delicious stew comes in the situation when you need to quickly prepare a dinner or set a table for unexpected guests. Therefore, many women recommend to store meat for future use and store it for such cases.

Conclusion

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