Good afternoon friends! Today in our article we will tell you how to stew meat properly and what nuances and subtleties will need to be observed in order for the prepared dish to truly turn out appetizing and very tasty.
For stewing, they mainly take those parts of meat that are unsuitable for frying - streaky or tough, as well as meat from old animals. If you fry it, it will turn out dry and not very tasty, but for stewing, it’s just right.
So, how to stew meat properly? Take the meat, rinse it and dry it. Next cut it enough in large pieces, there is no need to chop too finely. The meat is too tough, you can soak it in milk for a while and then dry it with a paper towel. Before you begin to stew the meat, it should be fried in a frying pan with vegetable oil. This forms a crust that will not release the juice from inside.

How to stew meat in a saucepan?

Place the fried meat in a saucepan (if you have a thick-bottomed saucepan, then you can fry the meat directly in it without using a frying pan), pour in enough water to cover the pieces. Don't add too much liquid; you'll be stewing the meat rather than boiling it. Add peppercorns Bay leaf, salt to taste. When the water in the pan boils, reduce the heat to low and simmer until done.

How long to stew the meat?

There is no clear answer to this question. Everything will depend on what kind of meat you will be stewing. If it is pork, then it will cook much faster than beef. Only by testing can you determine the readiness of a dish. As soon as the meat becomes soft, you can turn it off - it is ready.

How to stew chicken?

To stew chicken, use thighs or a whole carcass, after cutting it into portions. First, rub the pieces with salt and pepper and fry, and then simmer in a saucepan adding spices. Add enough liquid to cover the entire chicken. It turns out very tasty stewed chicken in sour cream. When the water boils in the pan, just add sour cream and simmer for 20-25 minutes. For 1 kg of chicken you will need about 250 g of sour cream.

How to stew pork meat?

For stewing, it is better to use a neck or spatula. Before cooking the meat, you can first marinate it using any spices, or you can only use salt and pepper. Next, put the meat in a frying pan and fry over high heat with the addition of oil until a crust forms, then reduce the heat and pour in a little water. If the meat is not very tough, do not add too much water. During the stewing process, if necessary, you can add a little more water. Cover the pan with a lid and simmer over moderate heat until fully cooked.

You can do anything with meat products: stew, fry, smoke, bake, the main thing is that the dish turns out tasty and healthy. Knowing how to stew meat in a frying pan, you will add variety to your home menu, stewing beef or pork differently each time.

Let's find out what ingredients are added when stewing, and how to cook stewed meat in own juice or with the addition of sauces.

How to properly stew meat in a frying pan

Stewing meat, like any other business, has its own nuances. To get a gentle and healthy dish, consider the following:

Extinguishing time

How long to simmer meat in a frying pan? Depending on the type of meat, the stewing process takes from 30 minutes. up to one and a half hours. The older and tougher it is, the longer it will take to cook.

The main thing is not to overcook the product, otherwise you will get not pieces, but a meat mess. In addition, overcooked meat turns out tasteless.

Extinguishing liquids

Meat can be stewed in water (in its own juice) or with the addition of sauce - tomato, soy, sour cream, etc., flavoring the dish with Caucasian spices, Provençal herbs or other seasonings.

Meat for stewing

It is better to stew the thigh part, shoulder blades and neck: it is good if the meat is semi-tough. First, we wash it, removing films, fat and bones.

Be sure to dry the washed meat with paper towels so that the water does not come into contact with the fat during frying.

Braising meat

First, fry the meat pieces in hot oil: frying gives a crust that protects against loss of juices. We also fry the vegetables for stewing. Then fill everything with water or sauce, reduce the heat to low and simmer under the lid until tender, stirring the contents of the pan regularly.

It is better to stew the meat in a deep cast-iron frying pan or a regular one, which has a non-stick coating and, if possible, a thick bottom.

Important: when stewing, the lid must fit tightly to the vessel, otherwise steam will escape and the meat will turn out tough and dry.

How to deliciously stew meat in milk sauce

Components

• 0.8 kg pork meat;
• A glass of milk;
• A tablespoon of flour;
• A tablespoon of soy sauce;

• Large onion head;
• A little salt, pepper and vegetable oil;
• Favorite seasonings.

How to stew meat in a frying pan: recipe

Before we start stewing, remember important rule: for uniform frying, equal pieces are needed, and for stewing, low heat, since the meat should not boil too much, it needs to simmer. Otherwise it will turn out tough.

So, let's move on to the recipe...

• Wash, dry and cut the pork into small equal pieces. Salt, roll in a mixture of flour and seasonings and fry in a heated frying pan with oil until a crust forms.
• Separately, fry the chopped onion in oil until it turns golden.
• Prepare the filling by mixing milk with soy sauce, pepper and salt.
• Place the fried onions in the frying pan with the meat, pour milk sauce over everything and simmer over low heat for 1 hour, not forgetting about the tight-fitting lid.

The end result is the most tender meat with a wonderful aroma and taste, which will appeal to everyone who tries it: this recipe is good for both a weekday diet and a holiday menu.

Braised pork in its own juices

Components

• Pork meat – 0.5 kg;
• Black peppercorns – 7 pcs.;
• Garlic cloves – 4 pcs.;
• Allspice peas – 3 pcs.;

• Bay leaf;
• Carrot – 1 pc.;
• Bulb;
• A little salt and pepper;
• Water.

How to stew meat in a frying pan with water

If you choose among the types of meat that are most suitable for stewing, do not hesitate to choose pork: it is juicy and soft on its own, and even more so when stewed. Pork prepared according to this recipe will not make even the pickiest eaters go crazy!

We prepare it like this:

• Cut the washed and dried meat into cubes across the grain, rub with pepper and fry in a dry frying pan for several minutes, turning the pieces over. Then add water so that it covers the meat by no more than 2 mm, and reduce the heat.
• Add crushed garlic, close the container tightly and simmer for 30 minutes.
• Chop the onion, put it in a frying pan with the pork and cook for 5 minutes, after which add peppercorns, grated carrots, a little salt and bay leaves. Stir the contents of the pan and continue to simmer for another 10 minutes.
• Turn off the stove and leave the pan on the burner for a quarter of an hour.

Serve the hot dish with buckwheat porridge, mashed potatoes, rice, boiled or stewed vegetables. And if you are afraid of gaining weight, eat stewed pork with fresh vegetable salads.

Spicy beef stew with potatoes

Components

• Beef pulp – 300 g;
• Adjika - 20 ml;
• Potatoes – 6 pcs.;
• Carrot – 1 pc.;
• Onion head;

• Small Bell pepper- 1 PC.;
• Allspice powder;
• A little salt and oil;
• A little greenery for sprinkling.

How to stew meat in a frying pan with adjika

For those who like spicier meat, we suggest preparing beef stew with the addition of adjika and peppers: male eaters will definitely like it. To extinguish the useful and hearty dish with pepper, use this recipe:

• Peel the vegetables and rinse with running water. Cut the onion into half rings, the pepper into strips, potatoes and carrots into medium cubes.
• We wash the beef, remove the films, dry it and cut into equal medium pieces. After salting, fry them in a greased frying pan to form a crust.
• Place chopped onions and sweet peppers in a frying pan, mix, add salt and fry for 3 minutes.
• After adding adjika and carrots, pour in water, close and simmer over low heat for 20 minutes.
• Place the potatoes in a frying pan, add water and simmer under the lid until the potatoes and beef are cooked, which takes 40-60 minutes.

Sprinkle the finished beef with chopped herbs and serve the aromatic and tasty dish with juicy pieces of meat to the table.

So, you have learned how to stew meat in a frying pan using the example of beef and pork. In the same way, you can stew other meat products: rabbit, poultry, lamb, horse meat, game and even offal.

Canned stewed meat- this is not only tasty, but also a very healthy dish, since it does not use fried ingredients or fatty sauces.

At the same time, this dish cannot be called tasteless and bland, since it almost always contains aromatic seasonings, vegetables and fresh herbs.

You can use any type of meat for stewing, as long as it is lean. Even slightly tough parts of the carcass are suitable, since thanks to long heat treatment they will eventually become soft and very tasty.

Stewed meat - food preparation

To stew, the meat must be washed, separated from the bones and cut into cubes. If the recipe calls for the pieces to be large enough, they can be lightly beaten. Next, it is best to fry the meat until lightly golden brown, and only then place it in a pan or casserole dish for stewing. Otherwise (if you immediately start stewing raw meat), its color in the finished dish may not be entirely appetizing.

Stewed meat - preparing dishes

To stew meat, you will need a container (saucepan or stewpan) with thick walls and a bottom. It’s great if you have a cast iron pot or gooseneck on your farm. In addition, for initial frying you will need a frying pan of a suitable size.

Recipe 1: Stew with potatoes and herbs

Description: The recipe for this dish is very simple and at the same time original, since it involves adding unusual seasonings - mint and cumin - to traditional products (meat, potatoes). The taste is piquant and bright, especially if fresh seasonings and herbs are used.

Ingredients

300-400 g lean pork
6-7 pieces of medium potatoes
fresh herbs (mint, parsley, dill)
cumin seeds (about 2-2.5 teaspoons)
salt (to taste)
ground black pepper (to taste)
vegetable or olive oil(1-2 tablespoons)

Cooking method

Wash the meat, cut into small cubes. Heat vegetable oil in a frying pan or saucepan with a thick bottom and place the meat in it. Fry over medium heat until half cooked. Peel the potatoes, cut into cubes, place with the meat, fry for 2-3 minutes. Then add cumin to the pan, pour boiling water so that the water barely covers the food. Bring to a boil over medium heat (covered), then reduce the heat to low and add finely chopped fresh herbs (you can use dry or frozen, but the aroma will be slightly less intense). Simmer until the potatoes are ready, covered, serve hot, you can add a little butter.

Recipe 2: Meat stewed in red currant juice

Description: Incredibly spicy and original dish it will work if you combine meat with sour red currant juice. Ready dish has a very rich and bright taste, which will surely become the highlight of any festive table and will not be left without the attention of guests.

Ingredients

1 kg lean beef
3 cups red currants
1.5 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
vegetable or olive oil (to taste)

Cooking method

Wash the meat, cut into small cubes. Wash the red currant berries as well; small branches and stalks do not need to be removed. The currants must be squeezed through a sieve, then put the cake into a bowl, add about half a glass of water, mix and squeeze again. Heat the oil over high heat in a frying pan or saucepan with a thick bottom and sides, then add the chopped meat there. Without reducing the heat, fry it for about 7-10 minutes until the liquid has evaporated and it is lightly browned. Then add currant juice, sugar, pepper and salt to the meat. Bring to a boil and reduce heat to low. Simmer until done, covered, stirring occasionally. Best served with boiled potatoes.

Recipe 3: Beer stewed meat

Description: Representatives of the stronger half of humanity will certainly enjoy this dish, because it combines products beloved by men: meat and beer. This dish is perfect, for example, for a bachelor party, although it is quite appropriate on an everyday table.

Ingredients

0.5-0.6 kg lean beef
3 medium onions
8-10 medium potatoes
500 ml light beer
butter and vegetable oil (to taste)
1 bay leaf
4 sprigs thyme
salt, white pepper (to taste)

Cooking method

Wash the beef, cut into portions, lightly pound. Heat vegetable oil in a frying pan with high sides, place the meat there and fry until golden brown, add salt and pepper to taste. Then pour beer into the pan, add thyme and bay leaf, close the lid and simmer for 10-15 minutes over medium heat. Place potatoes cut into slices in a goose pan or other similar container, put on top a layer of meat stewed in beer, then onion, uncut into thin rings, pre-fried until golden brown, and on top - another layer of potatoes. Pour all this over with the beer in which the meat was previously stewed, close the lid and simmer over low heat for about 1 hour.

Recipe 4: Meat stewed with prunes and honey

Description: This dish will appeal to lovers of unusual culinary combinations, as it has a sweetish taste of honey. Fans of oriental cuisine can complement the recipe with their favorite seasonings and spices.

Ingredients

800 g pork or beef
1 onion
150 g pitted prunes
100 g honey
1 table. spoon of tomato paste
vegetable oil, salt, pepper (to taste)

Cooking method

Wash the meat, cut into small pieces, lightly fry in a frying pan with the addition of vegetable oil. Cut the onion into rings and fry until golden brown separately from the meat. Then put the onion and fried meat in a stewing container with a thick bottom and walls, add tomato paste and prunes. Simmer over low heat until the meat is cooked. When it is almost ready, add honey, salt and pepper to taste to the container.

1. If the meat is a little dry or you overdo it with frying, you can add a little water to the container when stewing.

2. It is best to cut meat semi-frozen, since in this case it is much easier to cut.