Stew at home: recipes from pork, beef, rabbit, poultry and fish

Stew considered to be prefabricated for tourists and soldiers. And yet, this blank is associated with the countryside, where there are no problems with high-quality natural meat. If you happen to stay in the village, you probably remember the rich taste of the juicy meat that melts in your mouth. Canned, prepared with his own hands, do not go to any comparison with store-bought. And most importantly, they can be made in a normal kitchen with normal appliances. How to prepare a stew at home?

5 hours
6 servings
It is difficult to prepare

Olga Pavlenok

18 Mar 2018

A time when food quality is strictly controlled at the state level, has sunk into Oblivion. The modern buyer is forced to determine a good product by trial and error. Even mark GOST does not warrant that the product will be tasty and safe. Especially a lot of doubt cause canned meat. In this regard, it is important to note the following advantages of homemade stew.

  • The quality of the meat. Instead of first-class raw material manufacturers often put in a stew cropping. Besides it is impossible to trace the origin of meat. With self-preparation you strive to use the most fresh and juicy raw.
  • Proportions of ingredients. Sometimes store-bought stew is more like a fat in which are hidden small pieces of meat. Homemade canned this confusion won’t happen, but for himself and his family you are not going to skimp on the main ingredient.
  • Flavors. Manufacturers are sometimes guilty of the use of synthetic flavorings and flavor enhancers. In a homemade stew spices are natural.
  • Preservatives. To extend the life of the semi-finished product, manufacturers can add in a jar of all sorts of “chemistry”. Homemade stew will not be stored for years, but it definitely will not be preservatives.

Stew pork

Stew of pork at home is a popular canned. Tender juicy meat contains a lot of protein, vitamins and minerals necessary for proper functioning of the body. When buying pork, pay attention to the following points.

  • Color. The meat of young pigs has a light pink color. The dark color indicates that the animal was old.
  • Slice. The surface of the meat should be opaque and firm. If you press there the liquid, then the product is frozen.
  • Fat. Must be white and tight. Wetness and the looseness of body fat is a sign of low quality.

The basic version

Features. Quality meat and a minimum set of spices — here’s what you need to prepare the traditional stew in a glass jar in the oven. Years of proven technology is optimal for the manufacture of canned meat in an urban apartment.

You will need:

  • 1 kg of meat;
  • 500 g of fat;
  • one or two Bay leaves on each half-liter jar;
  • five peas of fragrant pepper on each half-liter jar;
  • black pepper and salt to your discretion.


  • Put in jars pepper and Bay leaf.
  • Cut the meat into pieces of medium size, salt and pepper as you like.
  • Lay the product in the jar, but not too tight. Don’t fill the jar, leave 2-3 cm of free space.
  • Install the jar in the pan or a baking pan and pour some water.
  • Put the billet in the oven and heat it to 250°C.
  • When the workpiece comes to a boil, reduce the temperature to 150°C and cook for three hours.
  • Finely chop the bacon and melt in the pan.
  • The stew is ready pour the melted fat, roll up and check for leaks by turning the workpiece upside down.
  • Return banks to normal position and let cool at room temperature.
  • Store it away safely in a cool place.
  • Chopped bacon can be directly put into the jar with the meat. This option is ideal for those who like a meatier stew.
    In a slow cooker

    Features. Extremely easy to prepare meat mix in the slow cooker. Enough to download the required ingredients in the bowl and press a couple of buttons. The rest will do the device itself. Stew prepared in this way may be stored in the refrigerator for a week.

    You will need:

    • 1.5 kg of meat;
    • three leaves of Laurel;
    • spices at your discretion (preferably, or a mixture of peppers, Khmeli-suneli);
    • salt at your discretion (but not less than teaspoon).


  • Wash, dry and slice the meat into medium-sized pieces.
  • Download the meat in a bowl multivarki and cook for two hours in the mode “Stewing”.
  • Stir meat and cook for a further two hours in the same mode.
  • Add salt and spices, mix well and cook in the “Quenching” for another two hours.
  • Lay the blank on a small sterile banks with screw-on lids.
  • After cooling, send the stew in the refrigerator.
  • No pork chop too finely, because while fighting it uvarivaetsja. Pieces of meat should be well felt in the finished dish.
    With buckwheat

    Features. When there is no time to cook a meat dish, stew helps. Enough to cook the buckwheat, add a bit of canned food, and nutritious lunch ready. And for those occasions when there’s no time even for a simple side dish, is to prepare buckwheat-meat stew. A complete dish that needs only to be reheated in the microwave. Out of this number of products is five half-liter cans.

    You will need:

    • 600 g of pork;
    • five cloves of garlic;
    • five Laurel leaves;
    • 500 g buckwheat;
    • 0.5 liters of water;
    • five teaspoons of lard;
    • salt (½teaspoon per jar);
    • spices at your discretion.


  • Slice the meat and one-third fill each jar.
  • Add salt and a teaspoon of lard in each jar.
  • Pour in the tank water so that it almost completely covered the meat.
  • Set the jars on a baking sheet and pour in a little water.
  • Cover the jars and place in oven.
  • Cook the stew until boiling at 200°C. It takes about 40 minutes.
  • Reduce oven temperature to 150°C and cook for three hours.
  • Remove the workpiece from the oven. In each jar place a sheet of Laurel and cloves of garlic (it is better to cut in half).
  • Pour into each jar, 100 g of raw buckwheat and pour half a Cup of water.
  • Re-install capacity on a baking sheet, cover with a lid and place in oven.
  • Cook at 200°C until boiling, and then another 50 minutes at 150°C.
  • After turning off the oven let the banks to stand for another half hour, then roll up.
  • A similar scheme is being prepared stew with rice. Each half-liter jar need for 75 grams of cereals and 150 ml of water. And if you add to rice harvesting onions and carrots, you get something like a pilaf.
    With barley

    Features. Barley is one of the most useful grains. It has a lot of protein and vitamins of group B. It is hearty and goes well with greasy pork. If you preserve the meat with barley porridge, would make a real army meal or something like “Breakfast of the tourist”.

    You will need:

    • 120 grams of meat;
    • 70 g of barley;
    • 50 g of lard;
    • bulb;
    • four peas of fragrant pepper;
    • five peas of black pepper;
    • a leaf of Laurel;
    • salt and pepper at your discretion.


  • Slice the meat and season with salt ground pepper.
  • Finely chop the onion and add it to the meat.
  • One-third fill a glass container with the meat, put the Bay leaf.
  • Add three tablespoons of barley and pour water. Liquid should be enough to 2 cm did not reach the edge of the banks.
  • On the bottom of the pan put a cloth napkin and put the jar, covered with a lid.
  • Pour water into the pan in order to reach the shoulder of the jar.
  • From the moment of boiling water sterilize a billet three hours.
  • Open the lid and add in a jar of lard. At this point, you can stew needs more salt, if needed.
  • Sterilization continue for another three hours.
  • Left to roll up the Bank.
  • A similar scheme is preparing a hearty stew with beans. If you suffer from problems with heart and vessels, choose red beans. For strengthening of bones and muscles prefer white beans.

    Canned beef

    Beef high in protein, iron and collagen. This set of substances is vital for people involved in intense physical or mental labor. To stew beef at home get quality, related to the selection of meat responsibly. Please note the following points.

    • Color. Only bright red meat without greenish specks and dark spots can be considered of high quality. If the flesh is brown, it means that the animal was old.
    • Fat. Must be white and tight. In the case of a young beef, it can crumble a bit. If the layer is yellow, it means the meat is old and dry.
    • Slice. The surface should be dry and firm. A little humidity is only possible at the edges of the slice. Between leeward and slightly wet meat give preference to the first.


    Features. In a classic recipe for beef cooked with Bay leaf and pepper. It can simmer in its own juice. But most Housewives add a little pork fat, otherwise the workpiece will turn out dryish. Palatability of beef well reveal if you cook it in a makeshift “sterilizer”.

    You will need:

    • 800 grams of meat;
    • 200 g of fat;
    • one and a half teaspoons of a mixture of ground pepper;
    • 30 g of salt;
    • three Bay leaves.


  • Slice the meat. The pieces should be the size such as on skewers.
  • Cut the bacon as small as possible.
  • Connect the two plates, season with salt and spices.
  • Fill sterile glass jars with meat, leaving the top a little empty space.
  • In a pot put a towel at the bottom of the jar and pour the water so it was a hanger for glass containers.
  • Cover the jar with a lid and sterilize five to six hours. As the water evaporates, gradually add.
  • Roll up the finished stew.
  • For cooking canned food need is beef, not veal. Young meat would be too sweet.

    Features. When you really want to eat beef stew useful, but do not want to mess with the banks and sterilisation, come to the aid of the Express recipe. In the sleeve for roasting meat is perfectly steamed, it will turn out flavorful and juicy. Stew prepared in this way may be stored in the refrigerator up to four days.

    You will need:

    • 1.5 kg fatty meat;
    • two onions;
    • six grains of allspice;
    • two leaves of Laurel;
    • 100 g of butter;
    • salt at your discretion.


  • Cut the meat into medium pieces, onion — semirings.
  • Fill the sleeve for baking, pereslava meat with onions and other flavors.
  • Put the butter, diced, and tie it up.
  • Make the sleeve a small puncture and place in the oven.
  • Cook for three hours at 170°C.
  • The finished dish is put in clean jars and store in the refrigerator.
  • Beef Stroganoff

    Features. Stew beef at home can be prepared not only from raw meat. It can be pre-boiled, smoked or fried. In the latter case, you can make a great billet on the popular dishes are beef Stroganoff.

    You will need:

    • 1 kg of meat;
    • two onions;
    • flour (as needed);
    • salt and pepper at your discretion.


  • Chop the beef in the noodle shape. The thickness of each strip should be about 1 cm.
  • Lightly beat off meat, season and roll in flour.
  • Fry in a frying pan on high heat, to a ruddy crust.
  • Finely chopped onion, saute until transparent.
  • Connect meat with onions and simmer for half an hour.
  • Shift harvesting into sterile jars. The sauce that was left in the pan, also pour in the tank.
  • Place the jar in a pan, previously strewn her bottom with a towel.
  • Pour into a vessel the water so it got the banks to coat hanger, cover the jars.
  • Sterilize stew two hours and roll.
  • Tara and “sterilizer” prepare in advance. Meat needs to be spread out along the banks and send it to pasteurization in a hot.
    Tender dish of poultry

    Poultry meat is the most budget option of raw materials for corned beef. This dish is especially delicate. Poultry meat diet, so harvesting is useful for those who are on a diet, and athletes who want to build muscle mass.


    Features. Chicken is an affordable and nutritious meat. It is prepared quickly and perfectly kept. For stew it is better to choose fatty parts of the bird. If you prefer to cook canned fillet, be sure to add the fragments of skin or some fat, otherwise the meat will be dry.

    You will need:

    • 500 g of the thighs or legs;
    • 15 grams of salt;
    • a third of a teaspoon of dried garlic;
    • three peas of fragrant pepper;
    • five peas of black pepper;
    • Bay leaf;
    • half of the bulbs;
    • ground pepper at your discretion.


  • Cut the meat into medium-sized pieces.
  • Combine chicken with seasonings and finely chopped onions.
  • Fill sterile jars with meat, leaving the top 2 cm.
  • Add a couple tablespoons of boiled water and cover with a lid.
  • Put in a saucepan a towel, put in a vessel to the Bank.
  • Fill the pan with water to reach the shoulder of the jar.
  • Sterilize four hours and roll.
  • You can put the chicken in a jar along with the bones. This will make the workpiece more fragrant and rich in taste.

    Features. To understand how useful a duck, it is enough to know that instead of pharmacy vitamin complexes Asians drinking duck soup. In addition, taste this bird can be compared with red meat. For stew it is better to choose a duck older. It is much more fragrant than a young bird.

    You will need:

    • 580 g of the thighs;
    • teaspoon mixture of ground pepper;
    • two leaves of Laurel;
    • a pinch of nutmeg;
    • 30 g of salt;
    • 150 ml of water.


  • Cut the meat from the bones and place in a bowl multivarki.
  • Season with spices and salt, add water.
  • Cook for three hours in the mode “Stewing”.
  • Put in sterile jars and cover with nylon cover. Such a blank is stored in the refrigerator for two weeks.
  • For longer storage, roll up metal covers.
  • The skin from the thighs also put in a jar with a workpiece. This ingredient will give the stew the required fat content and tenderness.

    Features. Goose is useful for the whole family. It is rich in arginine, which slows down the process of aging and prolong youthfulness of the body. And it has a lot of lysine, which is essential for the normal growth of a child. This is a very tasty meat, from which is obtained an excellent stew with no harmful fat. The number of products scheduled for three half-liter capacity.

    You will need:

    • large carcass of a goose;
    • three leaves of Laurel;
    • six peas of black pepper;
    • salt at your discretion.


  • Separate the meat from the bones, season it with salt and spices and let stand for about an hour.
  • In sterile jars, place the spices, and on top of meat. The containers must be filled to three quarters.
  • Cover a baking sheet with foil and place it on the jar. The necks of containers also need to cover with foil.
  • Place the stew in the oven and heat to 150°C. Cook in this mode for two hours.
  • Add meat on top of the boiling water that the product fully covered, increase the temperature to 180°C and cook for another hour or two, depending on the rigidity of meat.
  • Turn off oven and leave the meat to rest for another half an hour behind the closed door.
  • Slightly chilled tanks roll up.
  • Fragrant rabbit

    If you adhere to the diet and nutrition of the household, it is better to do home stew of rabbit. The product is rich in choline, which regulates the level of cholesterol in the blood. Also, rabbit meat is a valuable high sulfur content, which is essential for bones and tissues.

    With soy sauce

    Features. Rabbit meat is tender flavorful meat. To cook a stew from it it is possible to use a slow cooker. The meat in it well steamed and will be stored for several months. A number of products designed for two cans of 0,5 L.

    You will need:

    • large rabbit;
    • four Bay leaves;
    • five peas of allspice;
    • 30 ml soy sauce;
    • salt at your discretion.


  • Have the carcass and separate the meat from the bones.
  • Put in a bowl multivarki rabbit and all flavors.
  • Cook for four hours in the mode “Stewing”. Preferably every hour, open the lid and stir the dish.
  • Put the finished stew into sterile jars and cap.
  • The stew should be stored away from light sources. If your home is no dark place, wrap each jar in an opaque cloth or newspaper.
    With bacon

    Features. Recipe of stew in the home of a rabbit can be supplemented with lard. The fat will give the dish richness and nutritional value. The meat is rolled in the jars ready, so you can fully control the degree of readiness and balance of spices.

    You will need:

    • 800 grams of meat;
    • 150 g of fat;
    • salt and spices at your discretion.


  • Cut the meat into pieces with a thickness of 2-3 cm, sprinkle with salt, place on a tray in a single layer. Leave on for eight hours in the refrigerator.
  • Melt the fat.
  • Press meat lightly to remove excess juice and get fat.
  • Add favorite spices and sauté until tender.
  • Rabbit along with fat transfer to sterile containers and cap.
  • To avoid spoiling the stew and development Bank of pathogenic bacteria, it must be kept cold at a temperature of not higher than 15°C. Maximum shelf life is six months.
    Fish harvesting

    If you don’t trust store-bought canned food, try to make a stew from fish house. It will be flavorful and tender, and most importantly — useful. The bones are nicely steamed and soft. You only need to choose high-quality fresh raw materials. For home canning is more suitable for oily river fish. It could be carp, carp, carp or catfish. The set of ingredients on a half-liter jar like this:

    • 1 kg of fish without head, guts, fins and scales;
    • 6 grams of salt;
    • three peas of black pepper;
    • a leaf of Laurel;
    • 15 ml sunflower oil.

    In the oven

  • Cut the fish portions, season with salt and leave for half an hour.
  • In sterile jars, put the spices and top the fish.
  • Place container on a baking tray filled with water. Cover the neck with foil, folded in several layers.
  • Put the billet in the oven and preheat to 150°C.
  • When the stew starts boiling, reduce the temperature to 100°C and simmer for five hours.
  • Remove the foil, pour in a jar of heated oil and warm for another half hour at 130°C.
  • Roll boiled lids.
  • Before placing in a jar of fish, you can lightly fry. This will give it a Golden crust and a distinctive aroma.
    In a pressure cooker

  • Place in a jar of salt and spices, and on top of the fish.
  • Cover the container lid and place in a pressure cooker. Pour in the water in order to reach the middle of the banks.
  • Turn on the burner and allow boiling.
  • When the water will be fine to boil, reduce heat and seal the pressure cooker.
  • Three hours later, roll up your cans.
  • Autoclave: sterilization professional

    Autoclave is a device to sterilize at high temperature and elevated pressure. It is a large metal flask with a tightly fitting lid. It has a fitting to pump air pressure gauge for pressure control, thermometer, and valve, emergency release of steam. Such devices are used for sterilization of medical instruments. And since about 60 years the autoclave has found its application in home canning.

    The algorithm use

    Stew in autoclave at home it turns out just like store-bought. Therefore, if you plan to cook canned meat and fish in large quantities, you should think about purchasing this device. Step by step the sterilization process in the autoclave of the gas can be described by seven stages.

  • Training. Fill cans with a billet, roll up and place in the autoclave. Pour water so that it completely covered the banks.
  • Pumping. Tightly close the lid and pump the pressure to a value of 1-1,5 bar. If you have an autoclave without pumping blood pressure, this stage is omitted.
  • Heating to a temperature of sterilization. After half an hour turn on the burner and heat the water in the autoclave to a temperature of sterilization, the appropriate kind of stew. The pressure should rise to 4-5 bar.
  • Exposure. Reduce the heat and sterilize at a constant temperature. Control the pressure.
  • Cooling. Turn off burner and wait until the temperature decrease to 60°C.
  • The pressure reduction. Slowly bring the pressure to zero. To the device without pumping this manipulation does not apply.
  • Completion. Remove the cans from the device, wipe. After curing, remove the stew for storage.
  • For home use suitable electric autoclave. It is much easier to use. It is important that the device itself maintains the optimal conditions of temperature and pressure.
    Modes of sterilization

    At a temperature in the range of 110-120°C is treated with canned goods in an industrial environment. This is the perfect indicator for the destruction of harmful microorganisms. Each product has its own temperature-time sterilization mode. Data for different types of canned meat are given in the table.

    Table — Modes of sterilization of canned food in the autoclave

    Type of meatThe volume of packaging, lTemperature, °CTime, min.
    Pork, beef0,35113-11530
    Bird, rabbit0,35112-11420

    Sterilization time for beef may differ from that specified in the table. If the meat is old and hard, autoclaving should spend 15-20 minutes longer.
    The error table

    The autoclave is a complex device that requires careful handling and strict adherence to instructions. Before “friends” with the device, the hostess allowed a lot of missteps that lead to spoilage of canned food. The following table contains information about basic errors autoclaving.

    Table — Common mistakes autoclaving

    ErrorThe consequencesThe decision
    Badly screwed or not used clamping of the cassetteBreaks coverTighten the nuts on the wheels
    Fast heatingBanks, facing down, overheat and explodeSlowly heat with a power burner 1 KW
    A rapid cooling (e.g. under running water)The pressure in the device drops faster than at banks, and cover breaksCooling naturally at room temperature (8-10 hours)
    Banks filled to the topWhen heated, the products expand and push the lidLeave 2-3 cm of free space
    Not enough water— Inaccurate temperature measurement;
    — uneven heating cans
    To fill the autoclave up to the top, regardless of the number of cans
    Premature opening of the autoclaveThe pressure in the device drops faster than at banks, and cover breaksTo wait for cooling
    Leaking autoclaveBanks pressure, and the autoclave — no cover tears— Tighten the nuts evenly (necessarily cross);
    — tightly close the cap
    Improper seaming— Rips the lid;
    — it does not leak
    — Before seaming to boil cover;
    — use high quality new cap
    Use different jars and lids in a single cassetteThe disc unevenly presses banks, and cover breaksUse one tape of the same containers, the same roll up covers

    First stew cooked in France towards the end of the XIX century. Containers with boiled meat was heated to 115°C, cooled, and hermetically closed. It turned out that this method of cooking meat ensures a longer preservation than salting or drying. This invention Napoleon put the stew maker Nicolas Appert for the state award. Learning how to cook stew at home, you will receive recognition and a lot of thanks from the family.

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