Warming Autumn Stews-For Canines and their Companions A Tasty Tuesday Hop Post

Fall is upon us




and the weather is getting cooler which means its time to start cooking up some warming soups and stews.  For the hounds I made some Chicken and Rice stew in the slow cooker using a recipe from my favorite magazine, Bark.  I love making stews as kibble toppers for the dogs its cheaper then quality canned food and you can use really nutritious ingredients.  I particularly like making them in the slow cooker since the effort involved is nill.  

Can I  have some Chicken Stew please!

 Chicken and Rice Slow Cooker Stew (for Canines)

• 4 chicken breasts, boneless and skinless
• 4 sweet potatoes chopped (unpeeled)
• 7 carrots diced 
• 1 bag frozen green beans, Cascadian Farms
• 2 cups brown rice

In the slow cooker layer the rice, 5 cups of water, sweet potatoes, carrots, beans and chicken.   Cook according to the slow cooker setting of your choice, I cooked mine on high for 5 hours.  

Short Rib and Red Wine Stew for Canine Companions (Humans)

Ugly picture, but it tastes delicious over mashed potatoes

• 4 1lbs of bone in beef short ribs
• 3 tbsp veg oil
• 3 chopped yellow onions
• 2 chopped Parsnips
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped 
• 3 tbsp flour
• 1 tbsp tomato paste
• 1 bottle of red wine (I used Zinfandel)
• 8 sprigs thyme, or 2 tsp dried
•  4 sprigs oregano, or 1 tsp dried
• 2 fresh or dried bay leaves
• 1 head of garlic, halved
• 4 cups beef stock, low salt
• 
  

Preheat oven to 350.  Season short ribs with salt and pepper.  Heat the oil in large oven proof pot or dutch oven over medium high heat.  Brown the ribs in 2 batches about 8 minutes per batch, make sure to brown them on all sides.   Transfer ribs for a plate and pour off all but 3 tbsp of fat from the pot.  Add the veggies and cook until brown, about 5 minutes.  Add the flour and tomato paste and cook 2 to 3 minutes until the mixture is a deep red.   Stir in the wine, and add the short ribs.  Add the herbs and garlic to the pot.  Stir in the stock, bring to a boil, cover and place in the oven.  Cook 2 to 2 and a 1/2 hours.  Remove as much as the fat as possible form the top of the stew.   (You can make this a day ahead which makes it easier to skim off some of the fat the next day).  Serve with mashed potatoes.