Beef Stew in a Pressure Cooker
Beef stew is a versatile product that can be added to porridge, potatoes, or pasta, as well as to scrambled eggs and meat pies. However, factory-made canned goods, although expensive, rarely differ in quality: in most cases, they contain preservatives, tendons, a lot of fat, and meat substitutes. However, you can prepare a tasty and safe product at home – if it's beef stew made in a pressure cooker, prepared according to the correct recipe and sterilized at 110 degrees Celsius.
Beef contains many beneficial substances, such as B vitamins, as well as phosphorus, potassium, iron, copper, and other macro- and microelements. The meat also contains natural protein and a multitude of essential amino acids for the human body.
Homemade Beef Stew
Fresh meat is suitable for the product. You can use fillets or trimmed pieces. At home, it's best to can stew in 0.5 or 1-liter jars, sealed with standard tin lids. While in the classic recipe, jars need to be thoroughly sterilized before filling with meat, beef stew in a pressure cooker is made more simply: the ingredients are placed in clean jars, canned, and then sterilized under pressure. The finished product should be stored in a cool, dry place. After proper heat treatment, the shelf life is up to 5 years.
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Classic Beef Stew Recipe in a Pressure Cooker
To make beef stew at home, you will need the following ingredients:
- Fatty beef - 2 kg;
- Carrot;
- Onion;
- Black pepper;
- Salt;
- Bay leaf.
All ingredients, except the beef, should be added to taste.
The beef should be cut into uniform pieces, each 4 cm in size. The carrot and onion can be cut coarsely. Place 3 bay leaves and 2 peppercorns at the bottom of the cleaned jars. Then, add the meat to the jars, but do not pack it tightly. Sprinkle 1 teaspoon of salt on top and seal the jars.
Next, prepare the beef in the pressure cooker: place the jars in the container of the unit and add water to cover the level of the lids. You can close the pressure cooker and start heating. When the pressure reaches 4 bars, start timing the cooking. After 1 hour, you can turn off the heat: the stew is ready.
Beef Stew with Bacon Recipe in a Pressure Cooker
Beef on its own is not fatty enough, but the fat layer prevents the product from spoiling prematurely. Therefore, a common preparation method for beef stew includes adding pork fat. The ingredients for the canned stew are:
- Young beef - 1 kg;
- Bacon - 200 g;
- Whole pepper;
- Spices (garlic, nutmeg, coriander, paprika);
- Bay leaf.
If all the listed spices are added, the result will be a recipe for spicy beef in the pressure cooker - very aromatic and flavorful meat. The preparation is simple: cut the meat into larger cubes, finely chop the bacon. Season the beef with spices. Place a bay leaf at the bottom of the clean jars, then add the beef (loosely), and top with bacon. On top of the bacon, you can add 3 peppercorns, another bay leaf, salt, and the remaining spices. Screw the jar lids on tightly and place the jars in the pressure cooker. The cooking time for beef in the pressure cooker is 1 hour at 115 degrees Celsius.
Beef Stew in Broth Recipe in a Pressure Cooker
For this canned stew, you will need the following components (for 1 liter jar):
- Beef - 600 g;
- Bay leaf - 1 piece;
- Onion - 2 pieces;
- Prepared meat broth - 300 ml;
- Pepper - 7 peppercorns;
- Garlic - 1 clove;
- Carrot - 1 piece;
- Salt - 5 g;
- Pork - 500 g;
- Bacon - 100 g.
To prepare beef stew in a pressure cooker, rinse the meat, dry it, and cut it into uniform pieces. Finely chop the bacon. Peel and cut the onions into quarters. Peel and cut the carrot into sticks. Place a bay leaf, pepper, salt, garlic, and 2 slices of bacon at the bottom of the clean jars. Pour in the broth and start layering the meat, alternating between beef and pork. After that, seal the jars and start sterilizing them in the pressure cooker at 115 degrees Celsius for 1 hour.
Some people eat the stew without reheating. It is completely safe, as it has undergone thorough thermal processing during sterilization. However, it is tastier to reheat it slightly, especially if there is fat in the jar. The best way to do this is by steaming, rather than using a frying pan.
The shelf life of meat cans is about 4 years. However, it also depends on the material of the can and the ingredients used. It is better not to store stew for more than 2-3 years.
Any beef stew recipe in a pressure cooker is accessible if you have this convenient and safe device at home. Our company produces pressure cookers in industrial conditions, using high-quality steel and applying our own developments. Purchase modern models and make the process of home canning a convenient and enjoyable procedure.
Also, read:
- Stew with Buckwheat in a Pressure Cooker
- Canned Chicken and Duck
- Canned Pork
- Pâté in a Pressure Cooker
- Pearl Barley with Meat in a Pressure Cooker
- Porridge with Meat in a Pressure Cooker
- Stew in a Pressure Cooker
