Stew for winter

For long-term storage of stewed meat, cans must be sterilized. The same applies to the lids. You do not need to add either water or vegetable oil to the meat. That's the beauty of cooking in a slow cooker: tender beef, soft, juicy, fragrant. With all this, you do not need to stand at the stove all this time, with the help of a sound signal, the slow cooker will notify about the end of the program.

Meat can be chosen at your discretion. The stew will be delicious not only from beef, but also pork. The main condition is fresh meat without bones.

1. My meat, preferably under running water. Then thoroughly dry with paper towels.

2. Cut the film from the beef. Meat should be of high quality, without excess fat.

3. Cut the prepared meat into pieces. The pieces should not be small, but such as to compactly put them in jars.

4. We put the beef in the bowl of a slow cooker, add pepper, salt, dried marjoram.

5. We install the bowl in the slow cooker, close the lid. Select the "Extinguishing" mode. Stew the meat for 6 hours. In order not to miss the right time, set the timer.

6. After the beep, we fill the pre-sterilized jars with meat. Fill it with the juice released during the extinguishing process.

7. We roll up the jars hermetically with iron lids using a seaming key. You can also screw euro lids.

We transfer to storage only after the workpieces have completely cooled down. The best place for this would be a cellar or basement, and of course a refrigerator.

Have a pleasant tasting!