Of all the meat preparations, beef stew is the most saturated and delicious, and it will not be difficult to cook it at home.
Recipe for beef stew at home
Ingredients:
- beef - 1,9 kg;
- water 80 ml;
- black pepper - 8-10 peas;
- Lavra - 2-3 leaves;
- salt cooked to taste.
Preparation
For the preparation of delicious beef stew at home under this recipe, we choose meat from the hip part, wash it, cut it into medium sized slices and put it into a cauldron or a thick-walled pan. We pour in a little water and immediately heat the contents of the dishes to a boil, stirring. After that, we cover the container with a lid, reduce the intensity of the fire to a minimum and weighed three and a half hours. Then podsalivayem beef to taste, throw pear peas, laurel leaves, again cover with a lid and continue cooking for another two and a half hours.
After the time has passed, we remove the pan with the stew from the fire, let it cool down, and then transfer it to a suitable dish and place it in the refrigerator for storage.
This stew is very tasty to add to potatoes, to cereals, pasta. It turns out to be completely fatty and perfectly suited for dietary nutrition. But it's not worth keeping it in the refrigerator for a long time, but it's better to eat it for a month.
As is known, canned meat preparations are recommended only with their special heat treatment in already hermetically sealed containers at a temperature of approximately 120 degrees. It is under such conditions that all pathogenic spores of bacteria are killed, in particular pathogens of botulism. You can realize this if you have a pressure cooker at home. Our next recipe is just how to cook the stew at home from beef in the pressure cooker .
Stewed beef at home - a recipe in a pressure cooker
Ingredients:
Calculation for one 0.5 liter jar:
- beef - 400 g;
- black pepper - 5-8 peas;
- Lavra - 2 leaves;
- a teaspoon of non-iodized salt.
Preparation
In this case, for cooking stew except for the pressure cooker, we need three or four screw cans with metal sealed caps. You can take already used, but well-retaining and not allowing air and moisture to cover. Beef for this preparation can be taken absolutely any, but many argue that the juicier and tastier dish is obtained from the product with streaks, that is, so to speak from second-class meat. It must first be rinsed well, drained and cut into slices about 4 by 5 centimeters in size.
At the bottom of clean dry cans we lay three or four peas of black pepper and begin to lay meat, alternating with salt, the remaining peas and leaves of laurel and slightly ramming. It is not necessary to fill the container with a drawstring, just lay the product over the hangers.
Close the cans with lids and place on the stand in the pressure cooker. Now pour in it vodichku that it is about three centimeters did not reach the top of the glass containers. Close the cover of the pressure cooker and put it on the stove, setting the mode to "2". We wait while in a pressure cooker water will begin to boil and the device will type the necessary temperature about what the risen valve will testify, we reduce intensity of heat to the minimum and we prepare a stew for one and a half hours. After the time has elapsed, turn off the fire and leave the pressure cooker to room temperature without opening it. Only after this, we remove the containers with the workpiece from the device and put it into storage.