Beef and Barley for the Big Dogs

As those of you who have been following me know, I make my own wet dog food for our two Saint Bernards, Lucie and Vinnie.  I usually make enough to last for about one week at a time, although Lucie and Vinnie could and would easily eat it all in one sitting if I would let them.  They too have to watch what they eat though; or I should say “we” have to watch what they eat.   They are already big enough; we don’t need them to get any bigger.  Lucie is a big girl, at a svelte 150 lbs and Vinnie is tall and lean, though very muscular and weighs about 140 lbs.  We love the “big dogs” and wouldn’t have it any other way.  When we had our malamute, he was a big boy too, weighing in at 130 lbs when he was at his heaviest.  All large or giant breed dogs are prone to hip problems, so helping them keep their weight down helps with their hip issues as well.   Saint Bernards are definitely a giant breed and are about as giant as they come.  There are only a few other breeds that are larger.  Lucie and Vinnie eat very well, and get a wide variety of foods that are high in protein and low in fat, with plenty of dog-friendly fruits and vegetables added in.   This week, since I had left over barley, I mixed it in with lean ground beef and added carrots, celery and parsley.  Then I blended everything together with a milk gravy.  They love it and always look forward to dinner time.  In the mornings, we feed them dry food only mixed with green beans, but in the evenings, they get their dry food mixed with the wet food mommy makes for them.   It is always devoured within seconds, so I am going to take that as no complaints about what they are eating.  They are always hungry and begging for more too.

Vinnie (left) and Lucie (right) are patiently waiting for dinner.

Fritzie is my little friend and sous chef who helps me when I am cooking for Lucie and Vinnie.  She is supervising, making sure everything is cooked just right.  Cooking up the ground beef and vegetables.

Cooked barley and parsley.

After mixing everything together, Fritzie gave it a “paws” up of approval.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen