Ingredients
1 1/2 lb. boneless chuck, cubed
6 c. water
2 c. sliced celery
2 c. sliced fresh mushrooms
1 c. sliced carrots
1 c. sliced, chopped onion
1 tsp. salt
1 tsp. dried rosemary
1/2 tsp. pepper
1 clove garlic, minced
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Trim fat from meat. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic. Bring to boil. Reduce heat. Cover and simmer for 1 hour. (If necessary, skim fat.) Stir in tomato paste and barley. Return to boil. Reduce heat. Cover and simmer about 15 minutes or until barley is done. Contains 6 g fat and 51 mg cholesterol.
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Barley miso — heartier, earthier than rice miso for winter soups
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching