Chef Bill's Beef-Barley Soup

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).