Homemade Dog Food With Beef Recipes

Steps:

• Cook all 3 ground meats together in larger 6 quart dutch oven.
• Add rice, chicken broth and water. Cook on medium heat for 30 minutes.
• Add potatoes and carrots, and slightly beaten eggs. Cook for an additional 20 - 30 minutes.
• After cooking, put mixture into storage containers. This freezes very well.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
• Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
• Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

Steps:

• In large pot brown ground beef, (do not drain off fat as dogs do require some fat in their diets) Add all other ingredients and bring to a boil.
• Cover and simmer gently for 45 minutes.
• Check and stir periodically, if too thick add a little more water.
• After 45 minutes it should look like a cross between soup and stew.
• Let cool, and it will thicken up some more.
• Put into individual serving size containers and freeze.
• (I have 2 poodles so I freeze in 1 cup containers and they each get 1/2 cup in the mornings).
• Larger containers for larger dogs.
• When ready to serve, remove lid and microwave until lukewarm, stir and make sure there are no hot spots!

Steps:

• Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
• Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
• Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.