A hearty winter stew is just what the doctor ordered on a frigid day and is the ultimate snow day comfort food.
We teamed up with Kevyn Matthews, The Dog Chef, to bring you a dog-friendly, rosemary beef stew recipe. With carrots, sweet potatoes, beef and celery, this stew is one both pups and their humans can enjoy together.
- 4 medium carrots
- ½ sleeve celery
- 2 lbs. sweet potatoes
- 2 tbsp. olive oil
- 1½ lbs. beef stew meat
- 1 tsp. salt
- ¼ cup chickpea flour
- 2 cups water
- ½ tbsp. honey
- ½ tbsp. dried rosemary
- ½ tsp. thyme
Slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes.
Place the carrots, celery, and potatoes into a large slow cooker.
Place the stew meat in a large bowl and season with salt. Add the flour and toss the meat until it is coated. Set the floured meat aside.
Heat the olive oil in a large heavy skillet over medium heat. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned.
Add the browned beef to the slow cooker and stir to combine with the vegetables.
Return the skillet to the burner and turn the heat down to low. Add the water, honey, rosemary and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it’s okay. More moisture will be released as it cooks.
Place the lid on the slow cooker and cook on high for four hours.
After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Be sure to let cool before feeding it to your dog and, if you want to eat it as well, add Worcestershire sauce and garlic powder. Enjoy!