Archive | April, 2014

{Recipe Redux} Flynn’s Beef Stew (made in treasured Le Creuset)

21 Apr

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I had this idea to create my own, homemade version of canned dog food. Most dogs love it, and I use it as a topper to Flynn’s dry kibble. It’s often hard to find wet food without preservatives or all-natural ingredients. And when you find those products, they are often very expensive. I figured that making my own version, using ingredients that Flynn enjoys, would be a cool idea. Make a large batch and freeze it in small portions. If you’re like me, a little will go a long way, as it just serves as a nice compliment to kibble. I feel better knowing what’s in it, and it can be tailored many different ways, using various meats, vegetables and fruits! I used coconut oil, rich in Lauric acid (a medium changed triglyceride), which is known for anti-bacterial/anti-fungal properties. I have been using it, drizzled on dry kibble, for nearly a year. Flynn loves it, and I am convinced that it has helped his skin condition. I used millet here, but you could add whatever grains you like: quinoa, amaranth, millet, brown rice, barley (not gluten free), etc.

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Remember, these foods are unsafe for dogs: grapes, raisins, persimmons, avocados, onions, garlic, chives, rhubarb, mushrooms (wild), tree nuts, peanuts (peanut butter is OK), nutmeg, raw/uncooked yeast dough, cocoa/chocolate.

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Mr. Flynn’s Beef Stew

2 slices bacon, diced
2 Tablespoons virgin coconut oil
1lb chuck roast, cubed into small 1/2″ pieces
3 carrots, peeled and diced
2 apples, peels on, diced
1 cup frozen peas
1 sweet potato, peeled and diced
1/3 cup millet, rinsed
3 cups low-sodium chicken broth
1/2 cup Parmesan cheese, shredded
1/4 cup parsley, chopped

Cook bacon in a skillet or dutch oven on medium high heat until it crisps. Remove and allow to dry on a plate between paper towels. Add coconut oil to the pan. Next, add cubed beef in batches. Do not crowd pan. Remove each batch to plate with cooled bacon. When all the beef has been browned, add carrots and, and allow them to soften slightly. Add sweet potatoes and saute for 4-5 minutes. Add chicken broth and millet. Cover pan or dutch oven and allow mixture to simmer for 30 minutes.

Add beef back into stew, and stir well. Add apples and peas. Simmer for another 5 minutes. Remove from heat and stir in cooked bacon, parsley, and Parmesan cheese. Allow to cool completely before transferring into glass containers.

Keeps in fridge 4-5 days, and in freezer 3 months.

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