Dog Food for Normal, Fussy, Fat, Thin and Diabetic Dogs

Recipe by Leggy Peggy
READY IN: 1hr 45mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs carrots
  • 2
  • 12
    bunch celery (can sub zucchini when it's plentiful)
  • 2 -3
    lbs beef (cheap cuts of hamburger, mince, chuck or the like)
  • 14
    dripping (optional)
  • 3 -4
    chicken stock cubes (optional)
  • 3 -4
    quarts water (12-16 cups)
  • 1
    lb pearl barley, dried
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DIRECTIONS

  • If you are making the recipe as shown, before you start to prepare it, make sure you have a pot large enough to hold all the ingredients. A very large stock pot is great and essential.
  • Chop or slice the carrots, potatoes, celery and meat (other than minced meat) to a size that suits your dog.
  • Add the above ingredients to the pot.
  • Add the drippings, or soy sauce and stock cubes to the pot. If you don't make roasts, see if your neighbours will save their drippings. This recipe can be made without the drippings or soy sauce/stock cubes, but I think the doggies deserve this luxury. You can freeze drippings.
  • Add the water to the pot. You may need to reduce the amount of water. It will depend on the moisture content in the vegetables and meat. These days, I use about 12-14 cups of water.
  • Put the pot on the stove top, over a high heat.
  • Let it cook for about one hour.
  • Then -- assuming the mixture has come to a boil -- add the barley. Don't add the barley until the boil happens (it doesn't have to be a big rolling boil).
  • After adding the barley, cook for another 30-35 minutes (depending on what the barley package suggests.
  • This recipe really holds its heat, so let it cool for at least four hours before serving. Better still, make the recipe in the morning (weekends are good), then dish up the servings for the evening meal and let them cool all day.
  • Store in the refrigerator after completely cooled. Freezes well.
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