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Second courses from stew in a slow cooker. Canned meat

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Juicy, nutritious, fragrant stew is affordable and very tasty product... Tinned meat from a jar is already cooked and even seasoned, you just need to combine it correctly with other ingredients. Simple recipes and basic cooking techniques will reveal the taste of beef, pork or chicken, and help diversify the daily menu.

What can be cooked from stew

Hearty dishes with pork or beef stew are preferred not only by the military, sailors, geologists and avid tourists. The stew is put in soups, Polish bigos, stews, porridge, pies with savory filling, roast, pilaf, goulash, vegetable casseroles, mashed potatoes and salads. By choosing a quality product, you can even cook ruddy homemade pie and a delicate pate that melts in your mouth.

With what

Beef stew goes well with nuts, garlic, tomato paste, zucchini zucchini, cheese, peas, carrots, cereals (buckwheat, rice, millet). Pork is added to dishes with stewed and fresh cabbage, mushrooms, pasta, potatoes, quince. Poultry meat is used to prepare snacks and side dishes with dried fruits (raisins, prunes), rice, mushrooms.

How to cook dishes with stew

There are many ways to prepare a stew. It is baked with potatoes in the oven, lightly fried or stewed with vegetables in a pan, in a saucepan or shallow saucepan. Pilaf with the addition beef stew or pork is cooked in a cauldron or a roomy duck. The product is traditionally not exposed to a long heat treatment unless stated otherwise in the recipe.

Stew recipes

Canned stews make a great base savory snacks, first or second for the whole family. The ready-to-eat product is indispensable in situations where you need to cook dinner or lunch for hastily... The main thing is to use proven recipes with stewed meat, choose quality ingredients and observe the specified proportions.

  • Time: 1 hour 25 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 82 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Georgian.
  • Difficulty: medium.

Thick soup with beef stew, nuts and tkemali sauce is a classic of the national Georgian cuisine... Kharcho can be cooked without potatoes, the soup will be lighter and clearer. If desired, rice is replaced with barley, millet. A spicy stewed meat dish will acquire a real Caucasian character if you season it pomegranate juice and "sour lavash" tklapi from plum or dogwood.

Ingredients:

  • beef stew - 340 g;
  • water - 2 l;
  • onions - 75 g;
  • hops-suneli - 7 g;
  • tkemali - 165 g;
  • garlic - 4 teeth.;
  • carrots - 1 pc.;
  • walnuts - 115 g;
  • bay leaf - 2 pcs.;
  • potatoes - 395 g;
  • rice - 115 g;
  • tomato paste - 65 g;
  • cilantro - 55 g;
  • vegetable oil - 45 ml;
  • salt - a pinch.

Cooking method:

  1. Mash the meat with a fork or chop, transfer to a saucepan with water.
  2. Boil. Cook for 10 minutes.
  3. Add rice, medium-sized potatoes. Cook for another 20 minutes.
  4. Fry chopped onions and grated carrots in oil.
  5. Put the pasta in the pan, stir.
  6. Transfer the fried vegetables to the broth.
  7. Pour in hops-suneli, salt. Boil.
  8. Add grated garlic, chopped nuts, tkemali, bay leaf.
  9. Stir, remove from heat.
  10. Sprinkle with chopped cilantro.

Pea soup

  • Time: 1 hour 25 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 57 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: international.
  • Difficulty: medium.

Peas will cook faster if immersed in clean cold water for a few hours or overnight. To prepare a rich first course from stew in a multicooker, the proportions and set of products do not change. Vegetables are fried in the "Fry" mode for 10 minutes, combined in a bowl with canned food, peas, potatoes, spices and water. The thick broth is brought to readiness in the "Soup" mode.

Ingredients:

  • beef stew - 265 g;
  • peas - 110 g;
  • onions - 155 g;
  • potatoes - 5 pcs.;
  • vegetable oil - 75 ml;
  • parsley - 15 g;
  • carrots - 75 g;
  • bay leaf - 1 pc .;
  • water - 1.9 l;
  • salt - a pinch.

Cooking method:

  1. Combine peas, water and salt in a saucepan, cook covered for about an hour.
  2. Put the potatoes, cut into medium cubes, cook for 10-15 minutes.
  3. Add beef.
  4. Chop the onion, grate the carrots. Saute in oil.
  5. Add fried vegetables and bay leaves to the broth.
  6. Cook until tender.
  7. Add chopped greens.
  8. Remove from heat.

Green borsch

  • Time: 1 hour 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 52 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Difficulty: medium.

Green sorrel borscht is a refreshing spring-summer soup with a pleasant sour taste. It is served with sour cream and decorated with fresh herbs. Instead of raw chicken eggs boiled broth, cut into small cubes, can be added to the boiling broth. The aroma of the first stewed meat course will be richer and more interesting if you use not only sorrel, but also spinach, nettle, dill.

Ingredients:

  • beef stew - 340 g;
  • water - 1.4 l;
  • bulgarian pepper - 1 pc.;
  • sorrel - 200 g;
  • eggs - 2 pcs.;
  • vegetable oil - 20 ml;
  • onions - 65 g;
  • potatoes - 3 pcs.;
  • carrots - 75 g;
  • tomato - 1 pc.;
  • salt - a pinch.

Cooking method:

  1. Cut potatoes into large cubes, bell peppers and tomatoes into medium cubes.
  2. Beat eggs lightly with a whisk.
  3. Open a can of beef stew, remove the fat.
  4. Fry chopped onion in oil until golden brown.
  5. Add carrots, tomatoes, bell peppers, cut into slices.
  6. Simmer for another 5 minutes, covered.
  7. Transfer vegetables to a saucepan, add potatoes, water. Cook for 20-30 minutes.
  8. Add beef, chopped sorrel, salt.
  9. Cook for no longer than 10 minutes.
  10. Pour in raw eggs, mix.
  11. Remove from heat, let it brew well.

Beet borsch

  • Time: 1 hour 10 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 55 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

Red borscht is a hearty beetroot soup with stew, vegetables and rich broth... It is served with sour cream garlic donuts... To preserve the beautiful ruby ​​color, you can pour a tablespoon of vinegar into the broth. Some housewives replace fresh cabbage with sauerkraut, add almost ready borscht some sugar, chopped tomatoes and grated garlic.

Ingredients:

  • pork stew - 340 g;
  • beets - 2 pcs.;
  • water - 2.5 l;
  • bay leaf - 3 pcs.;
  • potatoes - 2 pcs.;
  • allspice (peas) - 6 pcs.;
  • parsley - 35 g;
  • vegetable oil - 45 ml;
  • onions - 75 g;
  • garlic - 2 teeth.;
  • cabbage - 310 g;
  • tomato paste - 3 tbsp. l .;
  • carrots - 75 g;
  • salt - a pinch.

Cooking method:

  1. Combine water, medium diced potatoes, bay leaf, a little salt and pepper in a saucepan.
  2. Cook until the potatoes are soft.
  3. Fry onions, grated carrots, chopped garlic in oil.
  4. Fry the grated beets separately.
  5. Transfer the fried vegetables to a pot with potatoes.
  6. Chop the cabbage, add to the broth after 10 minutes.
  7. Add pork.
  8. Boil.
  9. Introduce tomato paste.
  10. Remove from heat, garnish with parsley.

Solyanka

  • Time: 50 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 101 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Hot hodgepodge with capers, olives, olives and two types of stew - perfect complement winter menu. Tasty rich soup has a thick consistency, warms, perfectly satisfies hunger. You can safely experiment with a set of spices and basic ingredients. If desired, add corned beef, smoked meats, herbs, tomatoes to the hodgepodge.

Ingredients:

  • canned stewed pork - 525 g;
  • canned stewed beef - 525 g;
  • onions - 150 g;
  • lemon - 1 pc.;
  • capers - 65 g;
  • pickled cucumbers - 155 g;
  • water - 2 l;
  • pitted olives - 250 g;
  • pitted olives - 300 g;
  • tomato paste - 3 tbsp. l .;
  • vegetable oil - 30 ml.

Cooking method:

  1. Onion cut into half rings.
  2. Fry in oil until light golden brown.
  3. Add pasta, stir.
  4. Boil water in a large saucepan.
  5. Pour finely chopped cucumbers, fried onions into boiling water, put 2 types of meat.
  6. Boil, cook for 10 minutes.
  7. Pour in olives, olives, capers.
  8. Cook until tender.
  9. Serve with lemon slices.

Stew with prunes

  • Time: 35 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 219 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: international.
  • Difficulty: medium.

To prepare an original roast with prunes and pitted raisins, you can use beef stew, pork and even chicken. It is served hot with rice, buckwheat porridge, fresh vegetables or any other side dish. There should not be a lot of dried fruits, otherwise the meat will acquire a too pronounced sweetish taste, which not everyone likes.

Ingredients:

  • stew - 350 g;
  • prunes - 4 pcs.;
  • raisins - 2 tbsp. l .;
  • salt - a pinch.

Cooking method:

  1. Rinse raisins, prunes. Remove seeds from dried fruits.
  2. Pour boiling water over for 5 minutes.
  3. Bring the stew to a boil in a skillet.
  4. Add raisins, finely chopped prunes, salt.
  5. Simmer under the lid for 10 minutes.
  6. Remove from heat.

Vegetable stew

  • Time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 114 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: international.
  • Difficulty: medium.

The juicy vegetable stew tastes like a traditional Provencal ratatouille, but is more satisfying thanks to the addition of the stew. Cut vegetables into medium cubes or half rings with a thickness of at least 3-4 mm. Too thin pieces can be accidentally overexposed in a pan, which will turn the stew into an unappetizing vegetable mass and become bland.

Ingredients:

  • stewed meat - 340 g;
  • tomatoes - 3 pcs.;
  • zucchini - 1 pc.;
  • garlic - 2 teeth.;
  • potatoes - 3 pcs.;
  • bulgarian pepper - 1 pc.;
  • onion - 1 pc.;
  • vegetable oil - 70 ml;
  • carrots - 1 pc.;
  • salt - a pinch.

Cooking method:

  1. Bell peppers, courgettes, zucchini, tomatoes, cut into medium cubes.
  2. Fry grated carrots and chopped onions in oil.
  3. Pour in the potatoes cut into large cubes.
  4. Fry for 15 minutes.
  5. Add bell pepper, zucchini.
  6. Simmer vegetables until soft.
  7. Add meat, tomatoes, grated garlic. Salt.
  8. Bring to readiness over medium heat.

Goulash

  • Time: 20 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 135 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Hungarian.
  • Difficulty: medium.

The classic goulash is a thick Hungarian soup with stews, paprika and a rich broth. It is served hot with bread, fresh herbs, canned peas. The whole process of preparing a fragrant dish with beef stew takes no more than half an hour. Optionally, you can add potatoes to the goulash, and replace the tomato paste with finely chopped tomatoes.

Ingredients:

  • canned beef - 340 g;
  • onions - 2 pieces;
  • paprika - to taste;
  • carrots - 2 pieces;
  • tomato paste - 3 tbsp. l .;
  • meat broth - 125 ml;
  • parsley - 35 g;
  • vegetable oil - 35 ml;
  • salt - a pinch.

Cooking method:

  1. Mash the beef with a fork.
  2. Chop the onion, cut the carrots into strips.
  3. Fry vegetables in oil until almost cooked.
  4. Add beef, broth, pasta.
  5. Simmer for 5 minutes over low heat.
  6. Pour in chopped herbs, paprika, salt.
  7. Remove from heat.

Student-style potatoes

  • Time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 116 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: international.
  • Difficulty: medium.

The fragrant potatoes are served as a student to the table without delay, so that the cheese stays melted and stretches well. It is brought to readiness under the lid or sent to the oven to cheese crust became appetizing, crispy, ruddy. Potatoes should not be cut too thinly, otherwise the texture quick meals from the stew will be broken.

Ingredients:

  • stewed meat - 340 g;
  • egg - 1 pc.;
  • water - 35 ml;
  • potatoes - 950 g;
  • cheese - 55 g;
  • bulgarian pepper - 1 pc.;
  • garlic - 3 teeth.;
  • tomato - 1 pc.;
  • greens - 35 g;
  • vegetable oil - 25 ml;
  • salt - a pinch.

Cooking method:

  1. Cut the potatoes into cubes.
  2. Cut the tomato, bell pepper into slices.
  3. Mash the meat with a fork.
  4. Fry the potatoes in oil until tender.
  5. Add bell pepper, tomato, meat, grated garlic.
  6. Beat eggs with water and salt separately.
  7. Pour the mixture into the pan. Mix.
  8. Sprinkle with grated cheese, chopped herbs.
  9. Cover with a lid to melt the cheese.
  10. Remove from heat.

Naval macaroni

  • Time: 30 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 232 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

For cooking navy-style pasta with stewed pork, it is not recommended to use a large amount of spices. The meat is already seasoned, excess ingredients and spices can change original taste, familiar to many from childhood. Optionally, navy-style pasta can be flavored with black pepper, grated carrots, a couple of tablespoons of ketchup or tomato paste.

Ingredients:

  • pork stew - 340 g;
  • pasta - 315 g;
  • garlic - 2 teeth.;
  • vegetable oil - 10 ml;
  • onions - 75 g.

Cooking method:

  1. Open a can of stewed pork, remove the top layer of fat.
  2. Mash the meat with a fork.
  3. Boil the pasta until tender, discard in a colander.
  4. Chop the onion, fry in oil.
  5. Add meat.
  6. Fry for 5 minutes.
  7. Add pasta, grated or finely chopped garlic.
  8. Stir, remove from heat.

  • Time: 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 123 kcal per 100 g.
  • Cuisine: Russian.
  • Difficulty: medium.

Hearty buckwheat in army style - this is a simple stew dish with a brutal name, but amazing delicate taste... Buckwheat is a useful and affordable product, rich in iron, fiber, proteins. The groats will cook faster if you preheat or lightly fry them in a pan. If desired, add tomato paste, herbs or mushrooms to the porridge.

Ingredients:

  • beef stew - 340 g;
  • buckwheat groats - 1 tbsp.;
  • water - 410 ml;
  • onions - 75 g;
  • carrots - 75 g;
  • salt - a pinch.

Cooking method:

  1. Open a can of beef stew.
  2. Remove fat, melt it in thick-walled saucepan or cauldron.
  3. Add the onion, cut into half rings. Fry.
  4. Pour in carrots cut into large strips, fry until soft.
  5. Add beef stew. Stir, kneading.
  6. Cook until liquid evaporates.
  7. Pour in buckwheat. Salt.
  8. Pour in boiling water.
  9. Simmer covered over low heat until the cereal is cooked.

  • Time: 1 hour 25 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 191 kcal per 100 g.
  • Purpose: for lunch, camping food.
  • Cuisine: international.
  • Difficulty: medium.

This rosy homemade pie with a crispy crust and juicy savory filling is the best alternative to the sandwiches you usually take with you on a hike. Baking must not be wrapped hot in plastic wrap, otherwise the dough will become damp. The cooled meat pie should be carefully wrapped in foil or a clean waffle towel.

Ingredients:

  • beef stew - 510 g;
  • lean yeast dough - 500 g;
  • meat broth - 315 ml;
  • onions - 2 pieces;
  • carrots - 75 g;
  • vegetable oil - 15 ml;
  • millet - 185 g;
  • spices to taste.

Cooking method:

  1. Sauté chopped onion in oil until transparent.
  2. Add grated carrots.
  3. Pour in millet, mix.
  4. Pour in hot meat broth... Add spices.
  5. Simmer covered for about half an hour.
  6. Remove porridge from heat, cool.
  7. Roll out the dough, divide into 2 parts.
  8. Lay out porridge and beef in layers on one layer of dough.
  9. Cover the filling with the second layer of dough, pinch the edges.
  10. Bake for about half an hour at 180 ° C until tender.

  • Time: 45 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie content of the dish: 94 kcal per 100 g.
  • Purpose: for lunch, snack.
  • Cuisine: international.
  • Difficulty: medium.

Appetizing stuffed pepper- not only tasty, but also beautiful appetizer, which can be offered to guests at the festive table. For beauty, you can use bell peppers different colors - red, bright yellow, green. Before serving, they are warmed up under a lid or slightly browned in the oven under a fluffy cheese "coat".

Ingredients:

  • beef stew - 340 g;
  • bulgarian pepper - 7 fruits;
  • rice - 215 g;
  • cheese - 65 g;
  • onions - 75 g;
  • carrots - 75 g;
  • vegetable oil - 15 ml;
  • salt - a pinch.

Cooking method:

  1. Boil rice until tender.
  2. Chop the onion, grate the carrots on a medium or coarse grater.
  3. Fry vegetables until half cooked in oil.
  4. Add beef stew, salt.
  5. Simmer until vegetables are cooked, covered.
  6. Add rice, mix. Refrigerate.
  7. Peppers to clear of seeds, remove the stalks.
  8. Boil until tender.
  9. Fill the cooled peppers with minced rice and meat.
  10. Sprinkle with grated cheese before serving, heat.

Pilaf

  • Time: 1 hour.
  • Servings Per Container: 11 Persons.
  • Calorie content of the dish: 146 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: oriental.
  • Difficulty: medium.

The secret of the unique taste of crumbly and fragrant pilaf lies in the correct technology of its preparation. Carrots are cut into cubes, large or medium strips. It is categorically not recommended to grate it, otherwise the vegetable will turn into gruel. Rice is thoroughly washed 5-7 times, do not mix with the rest of the ingredients until the pilaf is completely cooked. Boiling water is poured in a thin stream.

Ingredients:

  • stew - 1 kg;
  • rice - 0.5 kg;
  • onions - 315 g;
  • carrots - 4 pcs.;
  • garlic - 9 teeth;
  • vegetable oil - 45 ml;
  • seasoning for pilaf - to taste;
  • salt - a pinch.

Cooking method:

  1. Chop the onion.
  2. Fry in oil in a cauldron or roaster until golden brown.
  3. Open a jar of stew. Remove the top layer of fat, transfer it to a cauldron.
  4. Bring to a boil, add carrots, cut into strips. Simmer vegetables until soft.
  5. Add meat, spices, salt.
  6. Add unpeeled garlic cloves or a whole head, cut across.
  7. Place the washed rice on top.
  8. Pour in water, it should cover the rice by 3 cm.
  9. Cover and simmer over medium heat.

  • Time: 45 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 106 kcal per 100 g.
  • Purpose: appetizer, for lunch.
  • Cuisine: international.
  • Difficulty: medium.

Light, vitamin-rich pumpkin casserole will diversify the diet, fill it with rich autumn aromas and bright colors. Pumpkin is delicious and useful product, which is recommended to be included even in children's and dietary menus. A casserole with tender stews, vegetables and cheese can be conveniently prepared in deep ceramic or fireproof glassware.

Ingredients:

  • canned stew meat - 340 g;
  • onions - 75 g;
  • pumpkin - 450 g;
  • carrots - 165 g;
  • potatoes - 4 pcs.;
  • cheese - 115 g;
  • spices to taste.

Cooking method:

  1. Chop the onion, fry until golden brown.
  2. Cut pumpkin, potatoes, carrots into medium cubes.
  3. Fry separately with spices until half cooked.
  4. Place the pumpkin, carrots, potatoes, onions, beef or pork stew in layers in a deep baking dish.
  5. Bake for about half an hour.
  6. Sprinkle the almost finished casserole with grated cheese. Return to oven briefly to melt.
  7. Serve hot.

Pate

  • Time: 30 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 374 kcal per 100 g.
  • Purpose: appetizer.
  • Cuisine: international.
  • Difficulty: medium.

Homemade stewed pork pate is a great appetizer that will not be superfluous even on festive table... Served with slices of fresh baguette, salted crackers, unleavened cakes, biscuits or crispy toast. Classic recipe making pate can be slightly changed and made author's, trusting your imagination and adding your favorite spices to taste.

Ingredients:

  • pork stew - 340 g;
  • provencal herbs - 1 tsp;
  • garlic - 2 teeth.;
  • olive oil - 20 ml.

Cooking method:

  1. Open a can of stewed pork, remove the top layer of fat.
  2. Stew pork with juice.
  3. When the mass thickens, add Provencal herbs, oil, garlic.
  4. Stir, remove from heat.
  5. Grind with a blender to the desired consistency - pasty or heterogeneous, with small lumps.
  6. Cool down.

Olivier salad in layers

  • Time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 128 kcal per 100 g.
  • Purpose: appetizer.
  • Cuisine: international.
  • Difficulty: medium.

Puff pastry salad with beef stew will turn out to be more spectacular and appetizing if you serve it in portions and properly serve. Ingredients can be laid out on snack plates using a pastry ring or a split mold. Each layer needs to be lightly tamped. Pickles can be substituted for homemade pickled gherkins. This version of the famous salad will appeal to everyone who is bored with the banal taste of Olivier with sausage or boiled meat.

Ingredients:

  • beef stew - 340 g;
  • potatoes - 415 g;
  • carrots - 1 pc.;
  • eggs - 4 pcs.;
  • canned peas- 355 g;
  • pickled cucumbers - 2 pcs.;
  • mayonnaise - 4 tbsp. l .;
  • salt - a pinch.

Cooking method:

  1. Boil carrots and 3-4 large potatoes until tender.
  2. Hard-boiled eggs.
  3. Remove the cucumbers from the marinade.
  4. Cut vegetables, eggs into cubes.
  5. Throw the peas in a colander.
  6. Open a can of beef stew, drain the juice.
  7. Mash the meat or break it into pieces with a fork.
  8. Layer potatoes, cucumbers, beef, carrots, eggs, peas.
  9. Salt each layer, grease with mayonnaise.
  10. Serve puff salad chilled olivier.

Dumplings with stew

  • Time: 45 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 197 kcal per 100 g.
  • Purpose: for lunch.
  • Cuisine: European.
  • Difficulty: medium.

The dumplings will turn out to be soft, fluffy, melting in your mouth, if you first sift the flour and add to the dough in small portions. You can use milk instead of boiled water. Hearty dish from stew has a balanced taste, thanks to a win-win combination of meat and airy flour products... It is served hot with fresh herbs such as parsley and dill.

Ingredients:

  • canned stewed beef - 340 g;
  • eggs - 2 pcs.;
  • flour - 155 g;
  • onion - 1 pc.;
  • water - 115 ml;
  • vegetable oil - 15 ml;
  • salt - a pinch.

Cooking method:

  1. Chop the onion, fry.
  2. Add beef, bring to a boil.
  3. Remove from heat.
    4. Scrambled eggs with stewed meat, onions and tomatoes - delicious and simple!

    Discuss

    Stewed meat dishes and their recipes

In the arsenal of each housewife, there should be such recipes that will save her in any, even the most difficult situation. For example, unexpectedly, guests came, but there was nothing to eat. Naturally, you need to cook something in a hurry and, of course, I would like this dish to surprise everyone with its taste. That is just for such cases, and there are canned meat.

Stew - universal product, on its basis, you can create a wide variety of dishes. The only condition is that canned food must be prepared correctly, from quality meat. But alas, the store stew does not have such guarantees. Fortunately, there is a way out! You can cook the stew yourself. By the way, thanks to modern technology, it will be very easy to do this.

Canned meat in a slow cooker - a dish, the preparation of which will not take much of your time and effort. It is really very simple to learn how to cook stew at home with the help of our irreplaceable kitchen assistant.

What meat can be used to cook canned food in a slow cooker

The answer to this question will delight many housewives, because it turns out that canned food in a multicooker can be prepared from almost any meat, for example, pork, or beef, or poultry.

Homemade canned meat: the easiest recipe

To prepare this dish, we need:

  • meat - 2 kilograms (any variety, if only it was fresh);
  • salt to taste;
  • spices to taste.
  1. The first step is to thoroughly wash the meat, then dry it with paper towels. Do not forget to also get rid of various films and veins, they are useless for our stew.
  2. After that, cut the meat into equal slices, 1-2 cm in size, as it is more convenient for you.
  3. Then transfer the meat to the multicooker bowl. Spread it evenly over the bottom and turn on the "Stew" mode, cooking time - 5-6 hours.
  4. An hour before the final signal, add salt and spices to the meat, and then mix everything thoroughly. It is recommended to use bay leaves and a mixture of peppers.
  5. If you wish, you can add other spices, for example, a special seasoning for meat, but keep in mind that in this case, the stew will no longer taste like traditional canned meat, so you should carefully consider the choice of spices.
  6. You should not add any liquid, because during cooking, the meat gives off a sufficient amount of its own juice.
  7. After the signal about the end of cooking, transfer the stew into a separate bowl and leave to cool.

If you wish, you can preserve our dish. To do this, pre-prepare the jars, and after the final signal of the multicooker, pour the hot stew into them, leaving 2 cm to the neck, then immediately roll up the jars and send them to cool.

This dish has another important plus - ready-made canned food can be frozen. Experienced chefs assure that even after freezing, the taste data is not lost at all. So for those who do not like to mess around with sterilizing cans, you can simply move the stew into an airtight container and send it to the freezer.

What dishes can be prepared from canned meat

A whole menu can be made up of dishes that are prepared in a multicooker based on canned meat. With the addition of homemade stew, excellent cereals are obtained, for example, millet, pea, pearl barley or buckwheat. Naturally, store-bought canned food is also suitable for such dishes, however, no one bears responsibility for the taste or quality of such dishes, and it is much better to feed your family with delicious food that you have prepared "from A to Z" yourself.

Very spicy dish it turns out if you add canned meat to potatoes or pasta. You will be surprised, but many people add homemade stew even to casseroles or soups. It turns out quite unusual, aromatic and very tasty!

The step-by-step recipes with photos, which you will find below, will help you choose the most delicious and convenient way for you to prepare canned meat in a multicooker. Bon Appetit!

Hello. This article describes how to cook beef stew with detailed description and recipe.

In the old days, canned meat was made mainly for the needs of the army. If you trace the history of stewed meat, you can find out that in Russia they began to make it in 1870. This was a beef stew. Already at that time, a lot of research was carried out and it turned out that beef retains its natural taste and texture better than other types of meat during prolonged sterilization. In addition, the ideal weight of a can of stew was empirically determined - this is 1 pound, the most balanced daily portion of meat for a soldier of those years.
Nowadays, stew can always be bought in a store, but cheaper, and often better quality and tastier, stew can be made at home.
Real stew cannot be cooked in the oven, or in a saucepan, or in any other ordinary kitchen utensils... To make a stew with characteristic taste and aroma, a temperature above 100 degrees is required for which vessels are used for heating under pressure above atmospheric - autoclaves. Many people have the simplest autoclaves, they are called pressure cookers in everyday life, and recently multi-pressure cookers have appeared. So I will use such a multicooker-pressure cooker. I'm here like that


For canning in a pressure cooker, you will need twist off type III cans. The capacity of the jars is 500 ml, it is the most convenient.


I would call the lid an ingenious creation - it made the work of domestic conservatives so much easier.

The difference from the lid for seaming is that the sealing gasket goes along the end of the neck of the can.


The moment the pressure in the can exceeds the pressure in the pressure cooker, the lid acts as a valve. The plate bends and decompression occurs. As soon as the pressure equilibrates, the tightness is restored. This property allows you not to use techniques to prevent the caps from breaking off at home and to tighten tightly immediately ... In addition, these caps can be reused

I go to the market for meat ... I find out the date of slaughter from the seller - this is important. The meat must have a certain period of time to pass the maturation process. According to the duration of storage after slaughter, the meat is divided into three types - paired, in the stage of rigor mortis and in the stage of resolving rigor mortis.
As you can see from the table below, we should be most interested in ripe meat. And it should lie down after slaughter for at least 2 days, and preferably 5, so that a noticeable improvement in taste appears in comparison with the steam one. It is allowed to use frozen meat, but only after the first defrosting.


Purchased meat - beef shoulder. It is not necessary to remove films and small veins for a long time and tediously. During the sterilization process, they will become soft and edible and form the basis of a fragrant, strong jelly.


I cut the meat into pieces of 30-50 g, GOST, by the way, prohibits giving pieces of meat in jars less than 30 g more than 10%




In addition to meat, a half-liter can will be required.
Pepper 4 peas
Onion 5 g, (a circle with a thickness of 2 mm and a diameter of 3.5 - 4 cm)
Salt 5 g (teaspoon)
Bay leaf 0.1 g (leaf 6 cm2)
Lard or raw fat 50 g

The figures are taken from the GOST recipe and recalculated to 0.5 kg. By the way, this is the only valuable information for the average user. You will not find instructions for cooking stewed meat in GOST. They are, of course, there, the so-called technical instructions for GOSTs, but they cost a lot of money. Therefore, there is a fierce gag about this on the Internet. More or less sane information I found only on and in the training for students.


I don't have raw fat, so I grind the usual bacon. It could be done in a meat grinder, but then you will be tortured to wash it. Easier and faster with a knife for small volumes


All this must be put in a jar. Except for a match, of course, it is for scale.


I fill the jar. Here, too, its subtleties. At the bottom, bay leaves, peppers, onions and always a part of the fat are stacked. He must be in contact with these products. When heated, it absorbs the aromas and spreads them throughout the jar. Salt can be thrown to the bottom, but if you intend to use the stew immediately after cooking, it is better to distribute the salt among the meat for even salting.


Well, then I fill the jar with meat mixed with bacon, as tightly as possible. Water is not topped up. But if your lids have been used repeatedly, it is best to top up. When cooking with such lids, where the sealing ring is already worn, the liquid will evaporate.


I leave a free space of 2.5 cm from the end of the neck. Under this condition, a half-liter jar includes 470 g of raw meat.
The jar itself weighs 260g.


Well, the cans are full. The caps are tightened immediately to failure. There is no need to be afraid that the cans will burst or rip off the lids. As I wrote above, the covers have the ability to release excess pressure. And banks can burst for other reasons, which I will describe below.
If the meat is very cold, then you should not rush to load the cans, you have to wait until the contents of the cans are warm enough. This is in order to avoid a sharp temperature drop during cooking, this is one of the reasons for thermal breakdown. When I don't want to wait, I put the cans (without a lid) in the microwave at 600 watts for 1-2 minutes ...


So that there is no direct contact of the glass with the bottom of the bowl, and this is another reason for thermal damage, I put gauze folded in several layers. But it is necessary to check that there are no folds, the thermal conductivity of the fabric is low and in the place of the fold, the bottom heating will be uneven.

This collective farm with gauze has already purchased a silicone mat for the last time.


And if you are preparing 2 cans, you can use the supplied plastic steaming rack.
Another question is how much water to pour. Manufacturers of autoclaves specialized for canned food write unequivocally that the heat carrier (water) must be poured under the neck of the autoclave, regardless of the number of tiers of cans, the cans must be completely closed with water. But in our case, this will not work, the height of the bowl does not allow. There is nothing to be done, you have to violate the TU and water is poured up to the maximum mark on the bowl.

In this multicooker, the pressure is not as great as in a specialized autoclave, it allows you to raise the temperature by 110 - 115 degrees, no more. This is certainly not enough for absolute sterilization, but more than enough for domestic purposes. In my model, I turn on the "soup" mode and set the time to 90 minutes.
Just in case, I give a table on the sterilization time from the American instructions.

Why the multicooker is good - I loaded the product, turned it on and forgot, it will do everything by itself. With a simple pressure cooker or autoclave, this will not work, you must constantly listen to the hiss of steam, approach, control the pressure, temperature. In a multicooker, the thermostat is adjusted so that the process goes on in almost complete silence.

Well, let's see what happened there?
If the multicooker is urgently required for other purposes, the cans can be taken out immediately when the lid is unlocked. But they are still quite hot and may burst upon contact with a cold object. Therefore, if not necessary, it is better to wait until the jars have cooled down.


The coolant (water) remained clean and transparent. This means that the lids have withstood the pressure and the cans have not released their contents.


Jars of hot stew. Boiling is not observed, which indicates that there is no significant pressure relief inside.
Here the fat is still melted.


As it cools, the fat is mainly collected from the top and the contents acquire a characteristic appearance stewed meat. If you shake a can of normal beef stew, it should not gurgle. The broth turns to jelly and the contents are one piece.


Immediately after cooking, the stew, if possible, should not be consumed. It needs to be kept for some time to equalize the taste.
Here is what the experts write.

After release, canned meat should be kept for at least 3 months to equalize the organoleptic characteristics of the content. The leveling process consists in the even distribution of fat, table salt, spices and other components of the contents of the jar, as well as in the exchange of substances between the liquid and dense mass.

The combination of potatoes with meat is a classic. There are many options for preparing these ingredients: baking, stewing, frying, with the addition of spices and herbs. If the dish needs to be prepared quickly, instead of a piece of meat, you can use stew.

I suggest a simple and hearty recipe cooking potatoes with stew in a slow cooker. This is my second attempt at cooking potatoes with this kind of meat.

A prerequisite and a guarantee of a delicious dish is a high-quality stew. The type of meat from which the stew is made is not important, but the quality plays the main role... My first dish was completely spoiled by stew, bought in the store for a rather big price. Therefore, look for housewives who make the stew themselves, or cook it yourself. Stew is a very convenient thing, at the right time open the jar and prepare a delicious dish.

Prepare all ingredients. Peel and wash onions and carrots. Slicing form - any to your taste. My onions are diced and carrots are cut into thin cubes.

Peel, wash and cut the potatoes into large pieces.

Put the frozen fat from the stew in the multicooker bowl, heat up and add the onions and carrots.

Fry vegetables in the "fry" mode or any suitable mode for frying until transparent.

Add chopped potatoes to the multicooker bowl.

Add stew to the potatoes.

Add spices: bay leaf and pepper. Pour in boiled water. It is better to add salt just before the end of cooking, since the stew may already be well salted, and it is difficult to guess the amount in advance.

Close the lid of the multicooker, set the "extinguishing" mode for 40 minutes and do other things.

This is how potatoes and stew cooked in a slow cooker look like. Fast and tasty.

Bon Appetit!

Daily cooking can tire any housewife. However, there are several delicious, but completely uncomplicated dinner options. These solutions are ideal for busy women. A real find in this regard is hearty potatoes with stewed meat in a multicooker with a minimum of financial costs. Have rushed home from work, but you don't have the time and energy to cook? Connect the multicooker to your household chores - a genius invention of our time. Tasty dish the electronic assistant will cook in half an hour, you will spend only 10 minutes preparing vegetables. The recipe should also be adopted by novice cooks, because it is quite simple.

Cooking time - 1 hour.

Servings Per Container - 5.

Ingredients

To feed the whole family with a tasty, satisfying, but completely uncomplicated dish in terms of cooking, you will need to use:

  • beef or pork stew - 400 g;
  • potatoes - 1.2 kg;
  • boiling water - 500 ml;
  • onion head - 1 pc .;
  • fresh parsley - 5 branches;
  • large carrots - ½ pc.;
  • bay leaves - 2 pcs.;
  • sunflower oil - for frying;
  • salt and pepper to taste.

How to make tasty and simple potatoes with stew for dinner in a slow cooker

Cope with the preparation of a simple dinner is as easy as shelling pears. Indeed, in fact, the multicooker does everything for you. Your main task is to prepare the vegetable slices and transfer the ingredients to the bowl of the household appliance.

  1. First you need to prepare the onion and carrot. We clean and chop all this into small cubes of the same size.

  1. Next, potatoes are taken. After peeling it, it must be rinsed in running water and cut into large slices.

  1. Pour a little into the multicooker bowl sunflower oil, pour out the vegetables.

  1. On the kitchen appliance, you will need to set the "Fry" mode. You do not need to turn on the timer. It's just worth keeping track of when onions and carrots get golden on this program.

The \ "Fry \" mode is set

  1. We send potatoes to fried vegetables.

  1. Then we put the stew in a slow cooker. Add boiling water: it should cover the food completely. Salt the dish, season with hot spices and lavrushka if desired.

  1. We close the device and cook for 30 minutes on the "Quenching" program. After the signal, sprinkle the potatoes with the stew with chopped parsley.

The \ "Extinguishing \" mode is set

On a note! The use of parsley is not a requirement for this recipe. You can add other greens or do without them altogether. It's a matter of habit and individual preference.

  1. All that remains is to put the fragrant potatoes on plates and serve.

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Video recipe

To make the preparation of a simple, but very tasty and nutritious dinner in a multicooker easy, you should use a video recipe: