Beef stew: the secrets of choosing meat and cooking, recipes

Beef stew is often on the tables of Russians due to its excellent taste and relative simplicity of preparation. It is ideally combined with any side dishes and fresh salads, it is extremely nutritious and does not lose its taste after reheating. In addition, soft meat is recommended for feeding children. However, high-quality cooked beef stew is obtained only if you follow a few simple rules.

The taste, and the consistency of the resulting dish will largely depend on how much of the animal was used. It is believed that it is best to use meat from the leg. It is usually sold already free of bones and is most often used for aspic. It happens, however, that it is simply cut into washers, and the brain bone remains in the middle. In such a situation, it is not forbidden to stew the meat right along with the bones. The excellent taste of the dish is guaranteed by the presence of connective tissue, which when stewing softens the meat and prevents excessive dryness and stiffness.

The bovine neck can in principle be treated in a similar way, but the heat treatment should be long and in a humid environment.

Gentle lung stew is considered the perfect complement to almost any side dish, and beef kidneys are pre-soaked in water or milk.

In all cases it is better not to take the old beef - the resulting meat has a rubbery taste and cooks too long.

In order to make the beef stew soft and juicy, you need to spend from forty minutes to two and a half hours. Typically, specific figures depend on the age of the animal, as well as a specific part of its carcass. Incidentally, in the case when cookers inadvertently purchased tough beef, it can be pre-pickled for a period of two to eight hours. Meat in this case should be already cleaned from the veins and films, as well as cut across the fibers.

The solution for pickling is selected depending on the wishes of the hostess. If you follow all the instructions, it turns out that the beef processed in this way has become more fragrant, and the meat will be drained much faster. The beef, which is boiled until soft, can also be extinguished - only about ten minutes after roasting will be required.

The classic recipe for beef stew requires the use of simple ingredients. You will need to prepare about one and a half kilograms of meat, about three medium sized onions, salt, about ten black peppercorns (the exact amount varies depending on the wishes), 50 milliliters of vegetable oil and one and a half cups of pure water.

First, the selected meat is cut into small pieces - it is more convenient to make them of such a size that they only have enough for one bite. Onions should be divided into two parts. The first will be chopped along the feathers - it will become the basis for the sauce.

The second is traditionally cut into halves of a ring or even quarters. A deep frying pan with thick walls is heated over high heat, after which the meat pieces are immediately laid out without adding oil. It will immediately begin to ooze, so the next stage will begin when all the liquid has evaporated and a crust appears in the meat. At this point, it will be possible to pour vegetable oil into the container, and in half a minute - all the onions and peas of pepper. Mix all the ingredients, you need to wait until the onion is fried.

At the next stage, the mass is covered with freshly boiled water so that the solid fragments are below the liquid level. Once more, stirring and waiting for boiling, you can reduce the heat to the weakest and cover all with a lid.The extinguishing process will last from an hour to two and a half. Serve such meat with a side dish, gravy and slices of fresh white bread.

Step-by-step recipe for beef stew with gravy looks the same way. For cooking, you need to prepare 1.5 kilograms of meat, three onions, one carrot, 300 milliliters of water, a half teaspoon of salt, 0.5 teaspoon of ground black pepper, a teaspoon of sweet paprika and 70 milliliters of olive oil. The selected piece of meat is washed, freed from films and veins and cut into fragments. Three large onions and one carrot are peeled, and cut properly. Usually, onions are shredded in quarters, and the carrot is grated.

Next onion passerated on vegetable oil until it reaches translucency. A carrot is added to it, and all together it is stewed for no more than five minutes. Having added meat to vegetables, all at once will need to be salted and seasoned with spices, and then fry on high heat for five minutes. Water is poured into the container so as to hide the solid ingredients, and everything is extinguished for about an hour and a half at minimum heat.

Always delicious turns out beef stew with vegetables. This is not to say that meat with carrots comes out quickly, but very nutritionally. For this recipe, you will need 600 grams of meat, 200 grams of onions, 200 grams of carrot, five black pepper balls, three bay leaves, a teaspoon of paprika, a third teaspoon of ground red pepper, black ground pepper, 100 milliliters of sunflower oil and salt.

The beef cut in small fragments is placed in a deep frying pan and immediately poured with a glass of freshly boiled water. It will also be convenient and convenient to process in a saucepan. Adding peas and bay leaf, the liquid must be brought to a boil.

In the first stage, the meat will have to be stewed for about forty minutes under a tightly closed lid and on low heat. By the end of the time period, the water should practically evaporate. At this time, peeled onions are cut into quarters of rings. The carrot, freed from the peel, is crushed into pieces of a preferred size. Vegetable oil is poured into the pan after the specified period and vegetables are laid out. Mixed ingredients are fried for about ten minutes. Finally, a cup of boiling water and the remaining spices are poured into the container. Until ready, the meat will have to be stewed for about fifty minutes with the lid closed.

Beef stew goes well with potatoes, so they are often cooked together. The list of ingredients includes 500 grams of meat, 800 grams of root vegetables, a couple of bulbs, a tablespoon of flour, three bay leaves, two tablespoons of butter, a few cloves, three cups of boiling water, salt and ground black pepper, as well as five peppercorns. The meat is cut into slices, immediately salted and peppered and rolled in flour. Slices need to fry until golden brown, and then pour a glass of water.

Bringing everything to a boil, another pair of glasses of hot water is poured into the container, after which it is covered with a lid and stewed for a couple of hours. After a specified period, chopped onions and potatoes, as well as pepper, cloves and bay leaf are added to the meat. Quenching continues for about thirty or forty minutes, after which the dish can be served on the table along with fresh vegetables or a salad with tomatoes and cucumbers.

Very easy meat is processed in milk.Of the ingredients, only 500 grams of beef, 500 milliliters of milk and salt will be needed. The meat pieces are salted, peeled, if necessary beaten off and fried on each side. Then everything is poured with milk and almost an hour is stewed under the lid Serve the finished dish with any side dish.

A common solution for housewives is stewing meat with onions and sour cream. The list of ingredients includes 300 grams of meat, four tablespoons of twenty percent sour cream, 0.5 teaspoon of dried dill, two tablespoons of vegetable oil, one medium onion, salt and spices.

Cut the beef will need small and thin strips, and then fry the pieces in a pan together with onion half rings. Vegetable oil should be red-hot, and the roasting should take place no more than four minutes until golden color appears. Water is poured into the container so that its level only half covers the meat.

Bringing to a boil, the dish will need to be covered with a lid and stewed for about forty minutes on low heat. If the liquid starts to evaporate ahead of time, then it will need to be periodically poured. Following the meat is salted and seasoned with spices, including dried dill. Finally, sour cream is put into the container, everything is stirred and stewed for another five minutes. At this time, in a separate glass, the flour is combined with 100 milliliters of cold water, and the resulting liquid is poured into the meat with sour cream. Again, the substance will need to boil and extinguish under the lid for another five minutes. The finished dish is infused for about ten minutes and served on the table.

When there is not much time for cooking, and a hot dish is intended for children who are not used to long waiting, then it is quite possible to extinguish the beef in a pressure cooker. Thanks to the proven technique, tender, soft and juicy meat is obtained, and the time period required to create a meal is much less. Ingredients require a kilogram of beef, a couple of onions, two tablespoons of sunflower oil, salt and spices. From the last hostess recommend dried dill, black pepper and hops-suneli. Preparation begins with the fact that the meat is thoroughly washed and dried using napkins or paper towels.

Following the beef is cut into fragments of small size. The pressure cooker is placed on the stove and vegetable oil is poured into the bowl. Shredded onion half rings are roasted over low heat until a beautiful golden hue is obtained. After that, meat is added to the same bowl. The roasting continues until excess liquid evaporates from the beef.

When all the juice disappears, it remains to fry the pieces for another ten or fifteen minutes until an appetizing crust appears. Then the fire is reduced to the minimum, and the dish is filled with water so that the pieces of meat are below its level. The lid closes the bowl, and the heat treatment lasts from thirty to forty minutes. As soon as the specified period expires, it will be necessary to open the valve and release the steam.

Then the lid opens a little, the meat is salted and seasoned with spices, the lid closes, and the beef stew is cooked for about a dozen more minutes. In the end, steam will have to be released again, and then the finished meat can be served and served at the table.

The combination of meat with prunes is also called appropriate. To prepare such a dish, you will need to add about 600 grams of dried fruit per 700 grams of meat, which will be added to the total capacity after half an hour of quenching.

How to stew beef, see the following video.