Homemade stew (Panasonic SR-TMH 18)

[Meat gives a lot of its fat and juice, water does not need to be added.]

Homemade stew (Panasonic SR-TMH 18)

Category: Meat dishes

Ingredients
Beef
Pork
Mutton
Turkey, chicken soup
Salt
Spices, bay leaves
Bulb onions

Cooking method

• Put any meat (you can mix meat from different domestic animals, poultry) in a slow cooker, do not add water at all, and in the Stew mode for 5-6 hours.
• At the end of stewing, add salt and spices to taste in 1-2 hours.
• I had boiled meat, here is this - 4 types of meat (beef, pork, lamb, including a slice of turkey)
• I put the hot stew in containers, cool it and put it in the freezer.
• Meat gives a lot of its fat and juice, water does not need to be added.

Note

The result is pleasing.
From a full multicooker, 6-8 jars of 0.5 liters of an excellent product turned out, and have long been eaten.
I concluded that in reserve, just in case of fire, such a product has a place to be in the freezer, as well as soups and broths.

When cooled, and especially when stored in the freezer, a thick layer of fat builds up on the meat. Such fat serves as protection during storage of meat.
When eating stew, the fat can be removed and thrown away, or eaten along with meat - it depends on your desire and ability to eat such fat.

In order to take to the dacha, and speed up the process of preparing a full meal with minimal time costs.
I put the stew not in glass jars, but in plastic containers of 0.5 liters at a time, which is also convenient to use.

Bon Appetit!

I never made the stew myself. Inspired by your recipe. Meat took 1 kg of cutlet pork and beef and 0.5 kg of chicken. But I always like the jelly-like substance in the stew, which, as I understand it, is obtained by adding water. So I added 2 cups of boiling water. Apparently in vain. After standing overnight in jars, the stew remained liquid
Actually, it turned out all the same tasty, but liquid and it is not clear how to store
Tell me, if you still add water, in what proportions can you do this so that the stew will still behave decently.
And another question - what spices do you usually use? In addition to the gentleman's set of lavrushka + black and allspice pepper, I added a little clove (literally 1 bud) and a few juniper berries, because I read on the package that it repels the taste of fat. I think what else you can throw there.

[Admin]

I also made chicken stew in a slow cooker (thanks (plus sign) Admin left for the recipe, but somehow it didn't work out with the report) ... I didn't add a single gram of water

I left some of the stew in the refrigerator, and put some in the freezer.

Admin, thanks a lot for the recipe!

P.S.At the time of this writing, the stock of stew has dried up ... it should be repeated ...

I never made the stew myself. Inspired by your recipe. Meat took 1 kg of cutlet pork and beef and 0.5 kg of chicken. But I always like the jelly-like substance in the stew, which, as I understand it, is obtained by adding water. So I added 2 cups of boiling water. Apparently in vain. After standing overnight in jars, the stew remained liquid
Actually, it turned out all the same tasty, but liquid and it is not clear how to store
Tell me, if you still add water, in what proportions can you do this so that the stew will still behave decently.
And another question - what spices do you usually use? In addition to the gentleman's set of lavrushka + black and allspice pepper, I added a little clove (literally 1 bud) and a few juniper berries, because I read on the package that it repels the taste of fat.I think what else you can throw there.

You yourself answered the question why the substance of the stew is liquid
The jellied mass is obtained only from meat for jellied meat, brisket, shanks, etc.
This is the best stew meat!
Take most of the shank, beef brisket, pork ribs, chicken (preferably soup) legs. But you need to put less cutlet meat!
And get wonderful boiled meat with jelly!

No need to add water !!!! At first it seems that there is not enough water, but then by the end of cooking the meat will be completely covered with liquid!

The stew will be liquid if it is on the table or kept warm! It will get cold in the refrigerator, jelly will appear.
I pour the stew into containers and store it in the freezer!

Nevertheless, if the carcass remains liquid, or if you added water - it's okay - pour it into jars and put it in the freezer - there it will never go bad!

I use simple spices - homemade dried vegetables and tavki (I dry it myself for the winter), onions, carrots, celery, sweet peppers, celery leaves, etc.
This is quite enough! A large pinch is enough for a saucepan!

You can use fresh vegetables, peppercorns, lavrushka.

Bon Appetit!

I also made chicken stew in a slow cooker (thanks (plus sign) Admin left for the recipe, but somehow it didn't work out with the report) ..

I saw the plus sign - THANKS! but there was no report

The crumb is a beautiful jar turned out, looks gorgeous !!!!
To the dacha just right

Oh, what a simple and interesting recipe
Only now I have a small freezer. But what if, as in the old days - roll up the lids? Then what kind of algorithm of actions She was somehow sterilized in the oven, in my opinion ...

Thank you!

Here Krosh made stew in a can https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119741.0, you need to ask her how it was stored in banks

I rarely make stew for long-term storage, even in the freezer.

I am more interested in the process itself and the possibilities to do it

Cook for health, it's worth it

What a good recipe! I would never have thought to do such a miracle on my own! Thank you!
We will give more at the dacha - we love to prepare for winter now and we will diversify our jars of vegetables in the basement with meat

Cook for health!

And if there are also wild boars running around the fence ... oh, how delicious it will be in winter

I came to cry. Half a year ago I cooked several jars of stewed meat. It turned out delicious and a couple of cans were immediately eaten. But the rest were somehow put in the far corner in the refrigerator (I put the stew in sterilized jars, but I didn't sterilize the jars along with the stew). And now I found out that my stash of stew had gone bad!
I don't even know what the matter is. It seemed that I kept it clean and kept it in the refrigerator, but she didn’t want to stand like a long workpiece. But in stores, stew is without refrigerators. It's a shame, however!

Jars of stew is MANDATORY !!!! sterilize !!! The air gets into the jars when transferring, meat, it is not jam ... it does not contain preservatives in the form of sugar ... It's good that the canned food has deteriorated "completely", when you already realized that they are bad, and you did not eat half-spoiled food. ...

[Admin]

Admin, thank you for the simple recipe. I just like you make homemade stew, the last time I got an assorted meat: a slice of wild boar, a slice of pork, a slice of lamb, the tongue of the boar was still lying around, I also decided to put it in the stew. I put all the meat in the MV, added a little water, otherwise the MV turns off, spices, a head of onion and stewed for about 4 hours. Then she put the pieces into sterilized 0.5 l. jars, poured the resulting broth on top and rolled up the jars, cooled and stored in the refrigerator. I do not store the stew for a long time, about 2 weeks.

[Iskra]

Iskra, thanks - made me happy!

And the idea with different leftover meat is very good! And in the end it turned out to be delicious, super! Cook more and share your ideas and methods of preparing such a strategic product - TUSHENKA !!!!

I once made moose stew. The husband's brother was a hunter. and since the piece of the beast was large. decided to try on a homemade blank. I did it on a gas stove. Dry meat. there is no fat. Therefore, I first melted the lard and put the meat in it. After 4 hours of stewing, I added spices and onions. another two hours were extinguished. I put it in jars and rolled it up. There was a good layer of fat. it turned out like a confit. But I kept it in the refrigerator anyway. so just in case. I have not lost a single can. And here is a relative. cooked in the same way. but kept in the room. all rotten. (on this he had his own opinion)

There is a need to process a lot of rabbit meat. I think to put the stew in a slow cooker, but this meat is not fatty. I would not really like to add pork, because I plan to use these rabbits further to feed my baby, which just assumes the absence of hard-to-digest pork. Do you think add water or fat? A lot of fat is also not desirable. Maybe you can advise another way or redirect to another topic, I will be grateful.

[makabusha]

makabusha for long-term storage, we used to make stew in a homemade autoclave, we took it from our neighbors. there meat with spices is put in jars, like these jars are rolled up and boiled, sandwiched between two plates.

the autoclave does not suit me, because I don’t know where to get it. Thank you.

It seems that the rabbit is lean. And when you cook and stew the meat, the fat floats in it enough!

The rabbit will be perfectly stewed on a stew in a slow cooker on the Stew mode or in a slow cooker - you will get a good stew! You can add legs, chicken or turkey - good dietary meat.

You don't need to add water to the stew! That's why she is stewed without water!

Great, then everything fits!

and what are the considerations, if all this is to be prepared at the high pressure, for example, an hour? Wouldn't it be the same? first put out a little so that the liquid stands out.
And another question, 5-6 hours to extinguish with what lid and valve?

[karnak]

karnak,
I think that no one here will tell you about our shortcut. The main thing here is technology. If you stew in ours, then with a covered, but not latched lid, well, elapan in the "open" position

The principle of cooking stew is to stew the meat in its own juice until completely boiled and cooked. This means we need the Stewing mode for 5-6 hours, as we cook aspic, only without water! Under a closed lid to keep the liquid and not evaporate it!
I cooked in Panasonic for Braising for 5-6 hours under pressure with a valve, and in a slow cooker for 5-6 hours with the lid closed.
When there is no foreign liquid, water, meat is cooked in its own juice - this is stew!

I cooked in Panasonic for Brazing for 5-6 hours under pressure with a valve

And what regime will we have? the extinguishing mode does not create pressure, then the lid will eventually snap shut? close the valve?

And what regime will we have? the extinguishing mode does not create pressure, then the lid will eventually snap shut? close the valve?

Well, you ask your colleagues, I have a different MV. I gave you the direction, explained the technology!

I would say differently: in my MV, on what mode would you cook jellied meat? This is the mode that might work.

Well, you ask your colleagues, I have a different MV. I gave you the direction, explained the technology!

I would say differently: in my MV, on what mode would you cook jellied meat? This is the mode that might work.

Ahh, now I got it, the mule is different, we cook the jellied meat in the high pressure mode for 1.5 hours ...

Tell me please! In what proportions should meat be added to CF?

Tell me please! In what proportions should meat be added to CF?

If you are talking about the grade and types of meat, then in any. I put whatever meat is at hand, and miscellaneous: beef, pork, lamb, turkey, chicken shanks, and so on - proportions by eye. It will be even tastier with assorted meat. And it is better to take meat of soup varieties.

No, not about grade, but by weight! How much meat should be added to the total amount of meat? 1 kg or maybe 2 kg?

No, not about grade, but by weight! How much meat should be added to the total amount of meat? 1 kg or maybe 2 kg?

Your pot will show it. We put the maximum allowable amount of meat, up to the maximum mark. Water should not be poured !!!
How much is it in kg, I cannot say, only your pan will show, somewhere in the range of 2 kg. probably it will work out.

Your pot will show it. We put the maximum allowable amount of meat, up to the maximum mark. Water should not be poured !!!
How much is it in kg, I cannot say, only your pan will show, somewhere in the range of 2 kg. probably it will work out.

Thank you so much!

Thank you very much Admin for putting such simple well-known recipes on a multicooker. As soon as we buy a large amount of meat (we buy it with a carcass and put it on the balcony), I will immediately make a stew. Since sometimes there is not enough time, and this is an excellent option for refueling any dish: at least soup, at least for the second course

In order to take to the country, and speed up the process of preparing a full meal with minimal time costs.
I put the stew not in glass jars, but in plastic containers of 0.5 liters at a time, which is also convenient to use.

Please tell me, before you put the stew and do not need to pour boiling water over them in plastic containers? Or just lay it like that?

Please tell me, before you put the stew and do not need to pour boiling water over them in plastic containers? Or just lay it like that?

Where are you going to store the stew later? If it's just in the refrigerator, then sterilization of glass jars is needed.
I store in plastic containers in the freezer, so I just clean the containers and put the stew in them.

Where are you going to store the stew later? If it's just in the refrigerator, then sterilization of glass jars is needed.
I store in plastic containers in the freezer, so I just clean the containers and put the stew in them.

I also want it in the freezer, because all the glass jars are over. How long can you store such a stew in the freezer?

I also want it in the freezer, because all the glass jars are over. How long can you store such a stew in the freezer?

I do not make large stocks, from a multicooker it turns out about 5-6 jars of 0.5 liters each, as we eat and eat, this is not much
It is advisable to store meat for no more than 6 months.

I do not make large stocks, from a multicooker it turns out about 5-6 jars of 0.5 liters, as we eat and eat, this is not a lot
It is advisable to store meat for no more than 6 months.

I think that we will not last even a month! Thank you very much for your answers and most importantly for the recipe! I have a stew in the cartoon right now!

Very tasty stew turned out! Thank you! I filled the multicooker bowl to capacity, only 4.5 kg (not premium meat: ribs, beef cheeks, diaphragm, buttery bone, a couple of chicken hams). And it turned out 1600 meat + liquid somewhere 0.9 l + 1300 (bones, veins ...). And 0.7 liters was evaporated. I cooked for 5 hours. I cooled everything down and in portions into the freezer, now you can cook the soup in a hurry.

Cook for health, it's delicious! And most importantly, nothing will be lost on the farm from the meat leftovers.

And what is the maximum time in the Extinguishing program in Panasonic. Mom was presented with MV VITESSE, I decided to test it and, as it turns out, there is a huge minus - the maximum can be set only 60 minutes and you have to set the program again every hour and extend the time. Maybe someone else will share!

We have a separate topic for Panasonic multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=311.0, where you can ask a question to their owners.

I stewed meat for about 5 hours, heated milk for 5-6 hours.

We have a separate topic for Panasonic multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=311.0, where you can ask a question to their owners.

I stewed meat for about 5 hours, heated milk for 5-6 hours.

Thank you, my question was about you, it seems that you also cooked in Panasonic. I stewed chicken for 4 hours, setting the time every hour. The liquid turned out to be the third part of the can.

Thank you, my question was about you, it seems that you also cooked in Panasonic. I stewed chicken for 4 hours, setting the time every hour. The liquid turned out to be the third part of the can.

Panasonic allows you to expose for a longer time in the extinguish mode. Stew a chicken for 4 hours is a very long time, depending on what kind of pulp you want to get. In 5 hours I get a stew
There is a lot of liquid, it's true

Admin, have you made stew in SLOW cooker and MULTI cooker, but have not tried it at SKOROvarka? I know you have it too, I saw different recipes)

[Olya]

Olya, yes, I somehow don't need stewed meat, I don't cook it, if only to experiment and see what happens and whether it is possible to cook it at home

And in some cases I am a conservative, it seems to me that for stewed meat you need to stew for a long time and slowly. For this, a slow cooker and a slow cooker are just suitable, where the cooking time can be set to 5-6 hours. The meat is stewed in its own juice, which makes it tasty.

If we talk about jellied meat, then most of all I liked in Orsyusha, it is cooked for only 1.5 hours, but the saucepan is prepared very delicately and carefully, therefore, the taste and broth, and the structure of the jellied meat are very good.
Although I cooked jellied meat both in Panasonic and in kuku, it was not to my taste.
In a slow cooker, jellied meat is also excellent, due to prolonged stewing at low temperatures.

Olya, I hope I answered the question No, write letters

Yes, Admin, thanks
It's just that three years ago I got a slow cooker, then 10 months later the first DEKH-50 multicooker and I got used to them and ran in "from" and "to", but the Liberty pressure cooker settled with me only 10 days ago. And somewhere in Temkah, I read that people there indulge in stew, so I thought that this is the most suitable dish for a pressure cooker, but if it is slow cooking that rules here, then boom look in the direction of the slow cooker. And what parts, besides turkey chickens, are suitable from other meat?

[Olya]

And what parts, besides turkey chickens, are suitable from other meat?

Olya, the correct solution is in my opinion

I take any meat for stew: beef, lamb, pork, chickens (especially soup) and so on. And I take the meat brisket, and various soup, from the legs, and so on, the meat gives a good broth and with prolonged stewing it turns out delicious.
Fillet meat and for frying such as entrecote, I don't use steaks, although I can.

Girls! Can you please tell me if you need to remove the bones if you make chicken stew, or can you dont directly with them?

Girls! Can you please tell me if you need to remove the bones if you make chicken stew, or can you dont directly with them?

I laid meat with bones, after cooking they fell off by themselves, the meat is soft and cooked.

Thank you so much

Admin, help !!! I didn't get a stew for 3.5 hours, the smell of fried meat went to the whole room. I did it on the Quenching program.