Ingredients

1   pound 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   tablespoons 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   tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 1-1/2   teaspoons ground coriander 1   teaspoon freshly ground black pepper 1/2   teaspoon salt 1   cup quick-cooking barley 1/4   cup snipped fresh flat-leaf parsley 2   tablespoons snipped fresh basil

Description

1   Pound Beef Tenderloin Roast, Cut Into 3/4-inch Cubes 1/4   Cup Olive Oil 2   Cups Chopped Carrot 1   Cup Finely Chopped Celery

View Full Recipe