BACK MOUNTAIN BBQ BEEF
Healthy Whole Food Recipes For Your Dog
When hosting a summer BBQ get-together more and more of us are including our own and our friends dogs. The feast including the beasts is now actually the best time with your loved ones—which is the whole reason you hosted the BBQ anyway, right? This year Summer can be different and just as tasty thanks to PNS simple menu for a Summer meal for your pet companion. This meal can be made ahead of time and can be enjoyed by human and canine alike. Don’t forget to save the puppies some to take home with them! A true doggie bag. When making this dish remember that the flavors in a slowcooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for the party. Total Time: (30 minutes prep) up to 2 hours
INGREDIENTS: 3 tablespoon(s) extra virgin olive oil 2 ounces bacon cut into 1/2 inch pieces 3 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks 3 large carrots, cut into 1-inch pieces 3 clove(s) garlic, crushed with side of chef’s knife 2 large green leek leaves (6-8 inches) 2 tablespoon(s) all-purpose flour 1 bay leaf 1 stalk celery 2 sprigs fresh parsley with stems 2 tablespoon(s) tomato paste 14 oz. of diced tomatoes 3/4 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper 4 sprig(s) fresh thyme 2 package(s) (10-ounce) mushrooms, each mushroom cut in half 1 bag(s) (16-ounce) frozen peas 20 oz. Beef broth 2 tablespoons of Honey BBQ sauce
INSTRUCTIONS
A. In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F. B. Remove drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in flour, tomato paste, diced tomatoes, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add beef broth and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven. C. Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; Add BBQ sauce & bring to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas. D. Let cool and serve. Put the left overs in individual tupperware for the guest dogs to take home. For the dogs on a raw diet cook only 1/4 of the meat for the drippings and add the raw chopped cubes of meat into the mix at the end.
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