What meat is best for stew: a simple idea

Stew can be called the perfect meat dish. If you need to quickly prepare a hearty lunch or dinner, you can open a jar of this preparation and add it to pasta, or salad, or eat it simply with bread and vegetables.

The idea of cooking delicious homemade stew is published on the vcusnoe_bludo page. Published on the Instagram page.

Ingredients:

• meat - 1 kg
• lard - 0.5 kg
• bay leaf
• allspice (peas)
• ground black pepper
• salt

Method of preparation:

1. Rinse the meat, and cut it into medium pieces. Season with salt and pepper to taste and mix well.

2. Prepare the jars: rinse well. There is no need to sterilize them and the lids as well – heat treatment during cooking is sufficient.

3. Put 1-2 bay leaves and allspice on the bottom of the jars, then add the meat. But not tightly, so that the juice is distributed evenly over all the pieces. The jar should have 2-3 centimeters more to the edges because the contents will start to leak out. To be safe, put a baking sheet on the bottom of the oven and pour a little water. Cover the jars with iron lids and place them in a cold oven.

4. It needs to be heated to 250 degrees. When the meat boils, reduce the temperature to 150 degrees and cook for 3 hours.

5. During this time, melt the fat: cut the lard into small pieces, put it in a frying pan or brazier, and melt the fat over low heat.

6. Pour the melted fat over the cooked meat. If you like fatty stew, you can put the lard right away with the meat.

7. Take the jars out of the oven and roll them up.

8. Turn over, check for leaks, then turn back over. After cooling, the juice should be at the bottom and a nice cap of fat at the top.

9. The stew is stored very well even at room temperature, but better in a cool place.