Homemade dog chew recipe with beef broth

Name: Homemade dog chew recipe with beef broth
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 20 small chews
Cuisine: x
Ingredients: 1 cup whole wheat flour (or oat flour for sensitive pups); 1/2 cup unsalted beef broth (no onions or garlic!); 1/4 cup plain, unsweetened pumpkin puree (great for digestion); 1 egg (for binding and protein); 1 tbsp coconut oil (helps with coat health)

The first time I tried making homemade dog chews with beef broth, I was convinced my dog, Max, would be thrilled. Instead, he sniffed it, gave me a look like I’d betrayed him, and walked away. Turns out, I’d used way too much broth, and the texture was more like soggy cardboard than a chew. After a few (okay, a lot) of failed attempts, I finally nailed it—now Max goes nuts for these chews, and I love knowing exactly what’s in them. No weird preservatives, just simple, dog-safe ingredients.

Recipe Card

Recipe Title	Homemade dog chew recipe with beef broth
Servings	About 20 small chews
Prep Time	10 minutes
Cooking Time	2 hours (dehydrating)
Calories	~25 per chew (varies by size)

Ingredients

1 cup whole wheat flour (or oat flour for sensitive pups)
1/2 cup unsalted beef broth (no onions or garlic!)
1/4 cup plain, unsweetened pumpkin puree (great for digestion)
1 egg (for binding and protein)
1 tbsp coconut oil (helps with coat health)

Max is weirdly picky about pumpkin—sometimes he loves it, other times he acts like it’s poison. But when I mix it into these chews, he never notices. The coconut oil was a game-changer, though. His coat got shinier after a few weeks of these treats, and now I swear by it. Just make sure your beef broth is pet-safe—no sneaky onion powder!

Directions

Preheat your oven to 200°F (or use a dehydrator if you have one).
Mix all ingredients in a bowl until it forms a stiff dough. Add a splash more broth if it’s too dry.
Roll the dough out to 1/4-inch thickness on a floured surface.
Cut into strips or small shapes (I use a pizza cutter for quick work).
Place on a parchment-lined baking sheet and bake for 2 hours, flipping halfway, until fully dried and chewy.

The first time I made these, I didn’t flip them, and half came out crispy while the other half were still doughy. Max was not impressed. Now I set a timer to flip them at the 1-hour mark—consistency is key! Also, don’t skip the parchment paper unless you enjoy scraping dried dough off your pan (learned that the hard way).

Max goes nuts when he hears the oven timer go off now. He’s learned that sound means chews are coming, and he’ll sit right by the oven like a little supervisor. Sometimes I sneak in a little extra coconut oil if his coat’s looking dull, and he never complains. These chews are way cheaper than store-bought, and I love that I can tweak the recipe for his needs.

One time I tried adding a tiny bit of peanut butter, but it made the dough too sticky, and the chews came out weirdly gummy. Max still ate them, but the texture was off. Stick to the basics unless your dog’s a total foodie—simple works best here.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
~25	3g	1g	1g

I was surprised how low-calorie these are compared to store-bought chews! They’re perfect for training treats or just spoiling your pup without overdoing it. If your dog has grain sensitivities, swap the wheat flour for oat or coconut flour—just know it’ll change the texture a bit. Max’s tummy’s pretty tough, but I’ve heard from friends that the pumpkin helps sensitive stomachs too.

Ingredient Swaps

Ingredient	Substitution
Whole wheat flour	Oat flour, coconut flour, or chickpea flour
Beef broth	Low-sodium chicken or bone broth (always check for unsafe additives!)
Pumpkin puree	Mashed sweet potato or carrot puree

I tried sweet potato once when I ran out of pumpkin, and Max actually preferred it—go figure. Chicken broth works fine too, but beef seems to be his favorite. Just avoid anything with added salt or seasonings. One friend used bone broth for extra joint support, and her older dog loved it. Experiment, but keep it simple and safe.

Tips

Don’t roll the dough too thin—it’ll crisp up instead of staying chewy.
Store in an airtight container for up to 2 weeks (if they last that long).
For teething pups, make thicker chews and bake a little longer.
If your dog’s a gulper, break chews into smaller pieces to avoid choking.

I learned the hard way about rolling too thin—my first batch came out like crackers, and Max looked at me like I’d failed him. Now I aim for just under 1/4 inch. Also, if you’ve got a power chewer like my sister’s Lab, bake them an extra 30 minutes. Those jaws need a challenge!

FAQ

Can I use store-bought broth?
Yes, but read the label like a detective! Many broths have onion or garlic powder, which are big no-nos. I stick to pet-safe brands or make my own in the slow cooker (super easy—just beef bones and water).

My dog didn’t like these. What went wrong?
Could be the texture or flavor. Try swapping the pumpkin for sweet potato or skipping the coconut oil. Some dogs are just picky—my neighbor’s pup only likes them if I cut them into bone shapes. Go figure.

Can I freeze these?
Yep! I make double batches and freeze half. Just thaw at room temp before serving. They keep for months frozen, but let’s be real—they’ll never last that long.

That’s everything I know about making homemade dog chews with beef broth! Give it a shot, and don’t stress if your first batch isn’t perfect. Even my “failures” usually end up in Max’s belly eventually—dogs aren’t exactly food critics. Happy baking!