Tony's Table: Beef Barley Soup

NEW YORK (CBS 2) - On a cold, wintry day there's nothing better than a hot soup to warm you and your family up. CBS 2's Tony Tantillo with a recipe that tastes great.

Beef Barley Soup

1/2 lb. sirloin steak, cubed
4 oz. olive oil
4 oz. baby carrots, chopped finely
1/2 lb. baby Yukon gold potatoes, cubed
4 cloves garlic, chopped finely
1/2 lb. white mushrooms, sliced
4 oz. green onions, chopped
1 celery stick, chopped finely
9 oz. pearl barley
2 qts. beef stock
2 oz. sage
2 oz. rosemary
2 oz. thyme
Cheddar cheese to taste
Cilantro to taste

Prepare meat:
- Heat a small amount of olive oil in a pan, then sear steak cubes on all sides. Reserve.

Prepare herbs:
- Tie sage, rosemary, and thyme together using a piece of string. Set aside.

Prepare broth:
- Heat remaining olive oil in a large pot.
- Add garlic, celery, and carrots, and allow to cook until all ingredients are golden brown.
- Add beef stock to pot, along with potatoes, mushrooms, and barley.
- Bring to a boil, then add the steak cubes.
- Add herb bundle to pot, then cover and cook for 45 minutes over low heat.

Plate:
- Serve in soup bowls, topped with grated cheddar cheese and/or cilantro.

(NOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked.)