1. Beef Stew by Canine Journal
- 1 pound of beef stew meat
- 1 small sweet potato
- 1⁄2 cup of carrots, diced
- 1⁄2 cup of green beans, diced
- 1⁄2 cup of flour
- 1⁄2 cup of water or organic vegetable oil, plus 1 tablespoon of vegetable oil for frying
Total: Makes approx 4 cups (or 32 fluid ounces)
- Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender. Set aside.
- Slice the stew pieces into smaller chunks, about the size of a nickel.
- Cook the stew pieces in a tablespoon of vegetable oil over medium heat for 10-15 minutes or until well-done.
- Remove the beef chunks from the pan, reserving the drippings.
- Dice the sweet potato.
- Heat the drippings over medium-low heat. Slowly add flour and water into the dripping while whisking to create a thick gravy.
- Add the meat, sweet potato, carrots and green beans into the gravy and stir to coat.
- Cook until the carrots are tender – about 10 minutes.
- Serve cool.
- Store remaining stew in the fridge for up to five days.
2. Veggies and Turkey Mix
6 cups water 1 pound ground turkey 2 cups uncooked brown rice 1 teaspoon dried rosemary 1⁄2 (16 ounces) package frozen broccoli, carrots and cauliflower
Total: Makes approx 12 cups (or 96 fluid ounces)
- Place the water, ground turkey, rice and rosemary into a large Dutch oven.
- Stir until the ground turkey is broken up and evenly distributed throughout the mixture.
- Bring to a boil over high heat, then reduce heat to low.
- Simmer for 20 minutes.
- Add the frozen vegetables, and cook for an additional 5 minutes.
- Remove from heat and cool.
- Refrigerate until ready to serve.
3. The Scooby’s Stew by The Dog Bakery
- 1 1⁄2 cups brown rice
- 2 carrots, shredded
- 1 tablespoon olive oil
- 1 zucchini, shredded
- 3 pounds ground turkey
- 1⁄2 cup peas, canned or frozen
- 3 cups baby spinach, chopped
- Place ingredients in slow cooker in order listed, covering chicken completely with vegetables
- Cook 5 hours on high or 8 hours on low
- Remove from slow cooker, shred chicken and stir into rice and veggie mixture until evenly distributed.
- Store covered in fridge for up to three days or freeze in single-serve portions.
- Pro Tip: Mix in some bone broth powder into the stew. It is so healthy and dogs love the taste. Learn more about bone broth.
4. The Doggy Pot
- 3 cups white basmati rice
- 3 cups water
- 3 tablespoons whey or raw apple cider vinegar
- 3 pounds ground meat beef, chicken, turkey, venison, or bison
- 1 pound pastured beef or chicken livers optional, but preferred
- 36 ounces various fresh or frozen veggies
- 1 1⁄2 cups bananas or blueberries optional
- 6 tablespoons coconut oil
- 6 tablespoons ground flax seed
- Several hours before you want to make the dog food, soak the rice in water with whey or apple cider vinegar.
- Strain, measuring the amount of water left after soaking.
- Set aside.
- Press the Saute button on the Instant Pot.
- Add the ground meat and break it up and the liver, if using.
- Cook the meat and liver until they are about half-way browned. You don’t want them to brown completely because you still have to cook the rice and veggies in the Instant Pot, and the meat will burn if fully cooked.
- Once the meat and liver are half-way browned, add the soaked rice and water, according to the directions in this post. 8.Stir the meat, rice, and cooking water together.
- Add the veggies on top, but do not mix in.
- Place the lid on the Instant Pot, making sure it is locked and the vent is sealed.
- Change the setting to Manual and adjust the time to 12 minutes.
- When the Instant Pot beeps, carefully turn the vent to release the pressure. You may want to place a towel over the steam to protect yourself and your kitchen from any sputtering steam.
- Open the Instant Pot and add the fruit (if using) and the coconut oil.
- Stir everything together, mixing completely.
- Store in the refrigerator for up to 2 weeks or freezer for up to 3 months.
FOODS YOU SHOULD NEVER FEED:
- Onions and garlic
- Grapes and raisins
- Macadamia nuts
- Raw bread dough
- Apple seeds
- Cooked bones
- Cat food