Easy Homemade Stew Dog Treats



Chicken and Turkey Stew

Makes 8 servings

Chicken and turkey stew is a wonderful comfort meal and a real crowd-pleaser.

Leftovers of this stew can be frozen for up to 3 months or refrigerated for up to 4 days and rewarmed later.

Ingredients

1 pound chicken, cut into bite-sized pieces
3 cups chopped potatoes with skins on
1 cup chopped carrots
1 cup uncooked rice
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped green beans
1⁄4 cup chopped fresh parsley, or 1 1⁄3 tablespoons parsley flakes
1⁄4 teaspoon kosher salt
1 cup uncooked egg noodles

How to

  1. Put the chicken, potatoes, carrots, and rice in a large stockpot. Add enough water to cover the ingredients completely and simmer for 45 minutes to 1 hour.
  2. Add the cauliflower, broccoli, green beans, parsley, salt, and noodles and simmer for another 1⁄2 hour. When pierced with a fork, the meat juices should run clear. If not, continue to simmer until they do.
  3. Let cool to room temperature and serve.

Beef Stew

Makes 8 servings

I think of beef stew as the king of stews.

I know that this recipe is a tail-wagging delight.

It can be refrigerated for 4 days or frozen for 3 months in an airtight container.

Ingredients

4 tablespoons olive oil
2 pounds sirloin steak, cubed
2 cups cubed baby red potatoes
1 cup chopped carrots
4 cups beef broth
1 cup peas
1 cup chopped celery
1⁄2 cup corn
1 cup chopped green beans
1⁄4 cup chopped zucchini
1 cup canned diced tomatoes
1⁄2 cup cooked baby elbow macaroni
1 tablespoon salt
3 tablespoons fresh parsley, or 1 tablespoon parsley flakes
1 tablespoon cornstarch mixed with 2 tablespoons warm water

How to

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the steak and brown well on all sides.
  2. Add the potatoes, carrots, and broth. Bring to a boil, cover, turn down the heat, and simmer until the potatoes are fork-tender, about 20 to 30 minutes.
  3. Add the peas, celery, corn, green beans, zucchini, tomatoes, macaroni, salt, and parsley. Cover and simmer for 20 to 30 minutes.
  4. Check to make sure that the meat is cooked through. When it is, turn up the heat to medium and slowly stir in the cornstarch mixture to thicken the stew.
  5. Once the stew has thickened, remove from heat. Let cool and serve.

Red Snapper Stew

Makes 8 servings

Fish has the best ratio of omega-3 to omega-6 fatty acids, which helps reduce inflammation, minimizes allergies, and gives the coat a great luster.

It’s a great source of protein, and it’s low in saturated fat.

I tend to make this particular stew in small portions, as it will keep for only 1 to 2 days in the refrigerator or 1 month in the freezer.

Ingredients

2 1⁄2 tablespoons olive oil
2 cups cubed skinned boneless red snapper (or salmon or trout)
2 cups peeled, parboiled, and cubed red potatoes
3⁄4 cup fish stock
1⁄2 cup water
1 cup chopped green beans
1⁄2 cup peas
1⁄2 cup chopped carrots
1⁄4 cup chopped fresh parsley, or
1 1⁄3 tablespoons parsley flakes
1⁄4 teaspoon kosher salt

How To

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the fish and cook for 3 to 6 minutes per side or until golden brown. Be sure to turn the fish over a few times during cooking to make sure that it browns evenly.
  3. Add the potatoes, fish stock, water, vegetables, parsley, and salt. Cover and cook over low heat for 10 to 15 minutes or until all the vegetables are soft, but not mushy, when pierced with a fork. Let cool and then serve either warm or at room temperature.

Additional Stew recipe

Makes 8 servings

I like to cook this stew on top of the stove—it makes the house smell wonderful. I serve it over kibble.

Freeze it in ice cube trays for up to 3 months so that you have single servings that you can pop out of the freezer and reheat.

The stew can be refrigerated for 1 week. If you are not feeding your dog kibble, you can serve this stew alone.

Ingredients

1 tablespoon olive oil
1 pound beef, duck, lamb, chicken, or turkey, cubed
2 sweet potatoes, peeled and cubed
1 cup uncooked pasta, any shape (I like to use vegetable pasta)
1⁄2 cup dry lentils
1 cup chopped green beans
1 cup corn
1 cup peas
1⁄2 cup uncooked brown rice
8 to 10 cups vegetable, beef, or chicken broth (depending on desired consistency)
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes 1 tablespoon yellow cornmeal mixed with 2 tablespoons cold water

How to

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the meat and brown well on all sides.
  2. Add the remaining ingredients except for the cornmeal mixture. Bring to a boil, cover, and simmer for up to 2 1⁄2 hours. Depending on what type of meat you’ve chosen, it may be ready in as little as 11⁄2 hours—just check that the meat is cooked through and the sweet potatoes and pasta are soft.
  3. To thicken the stew, stir in the cornmeal mixture and bring it back up to a boil for 3 to 4 minutes. Remove from heat, let cool, and serve.