Homemade beef stew

Homemade stew is a perfect preserve that always comes to the rescue: for lunch, on the road, outdoors, or simply when you want a tasty and hearty dish. And cooking stew in an autoclave makes the process much faster, safer, and gives an excellent result.

Watch the video with the recipe from our chef, where the full cycle of cooking stew in a UTEHO autoclave is shown — from preparing the meat to tasting the finished dish.

Stew in the autoclave is cooked in just 40 minutes. Thanks to the autoclave, the beef is heated evenly, preserving juiciness and the aroma of spices.

This recipe uses a simple but very successful set of ingredients: beef, sautéed onions, coriander, black pepper, salt, and a bit of oil. Sautéing the onions with the spices before canning creates a rich aromatic base that adds depth and pleasant sweetness to the stew. During sterilization in the autoclave, all the components combine, and the meat absorbs the spices, becoming tender, fragrant, and very soft.

Stewed beef for 5 jars of 0.5 liters.

Cooking stew in an autoclave has a whole range of advantages that make this method convenient and reliable. You get tender, juicy, and extremely aromatic meat that is evenly heated thanks to precise temperature control. The autoclave guarantees full heat treatment, so your stew is stored for a long time and safely, without requiring additional conditions. The cooking process is clear even for a beginner, as it is enough to follow the basic recommendations.

This is an ideal recipe for those looking for beef stew in an autoclave, wanting to prepare a classic homemade stew, or simply replenish their stock of quality homemade preserves.