Beef stew

This recipe is notable for the fact that no onion, garlic or other ingredients are added to the stew. As a result, the stew turns out to be the most real, without extraneous smells and tastes. Pure meat stewed in its own juice. A small set of spices will not hurt, but you do not need to be too zealous.

1. A fresh piece of beef is washed under running water, then dried with paper towels. Films and veins are cut off. Cut the prepared meat into identical pieces.

2. We put the beef in the bowl of the slow cooker. It is not necessary to pour water in any case, since the meat will give up its juices and will be stewed in them.

3. We install the bowl in a slow cooker, close it with a trough. Select the "Stewing" program and the cooking time is 5 hours.

4. After the specified time, add bay leaf, black pepper and sweet peas to the meat. Do not forget to add salt.

5. Mix with a wooden or silicone spatula. We continue to cook on the same mode for another half hour.

6. While the meat is stewing, sterilize half-liter cans. It can be sterilized in a microwave oven, in the oven or over steam. We put the lids in a bowl, pour boiling water. After 1-2 minutes, we extract it.

7. Lay out the stew in sterile jars, pour the meat juice. The jars should not be filled to the brim. There should be about 2 centimeters of free space.

8. Immediately roll up the cans with stewed meat with iron lids. We give them to cool completely, after which we transfer them to a permanent storage place.

You need to store the stew in a cool place: a cellar, basement or the bottom shelf of the refrigerator will do.

Eat for health!