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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Powerful blender with presets — smoothies, green juice, soups
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Powerful blender with presets — smoothies, green juice, soups
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heat a dutch oven over medium-high heat. coat pan with cooking spray. add beef to pan; cook 4 minutes or until browned, stirring frequently. remove beef from pan. add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. add beef; fat-free, less-sodium beef broth; and bay leaf. bring to a simmer over medium-high heat. cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. stir in salt and pepper. discard bay leaf.