Shelly's Recipe

BEEF-BARLEY SOUP

Category: Soups

1 lb beef tenderloin roast, cut into 3/4 inch cubes
1/4 cup olive oil
2 cups chopped carrot
1 cup finely chopped celery
1 cup finely chopped onion
2 tbsp minced garlic (12 cloves)
6 cups beef stock or beef broth
1/2 cup tomato puree
1/4 cup Cabernet Sauvignon or dry red wine
1 tsp dried thyme, crushed
1 1/2 tsp ground coriander
1 tsp freshly ground black pepper
1/2 tsp salt
1 cup quick-cooking barley
1/4 cup snipped fresh flat-leaf parsley
2 tbsp snipped fresh basil

In a 4-quart Dutch oven, brown half of the meat in hot oil over medium-high heat; remove meat from Dutch oven. Add remaining meat, carrot, celery, onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven. Stir in beef stock, tomato puree, wine, dried thyme, if using, coriander, black pepper, and salt. Bring to boiling; stir in barley. Reduce heat. Cook, covered, for 20 to 25 minutes or until meat and vegetables are tender. Stir in parsley, basil, and fresh thyme, if using. Makes 8 servings (10 cups).