Cook the beef until it turns brown.
Warm 2 tablespoons of olive oil in a big pot or Dutch oven on medium-high heat. Put the pieces of beef stew meat in the pan and cook until they are brown on all sides, which should take around 5-7 minutes. Take out the meat from the pot and place it to the side.
Cook the vegetables in a pan with a little oil.
In the same pot, put the chopped onion, chopped carrots, and chopped celery. Cook the vegetables in a pan for 5 minutes until they begin to get soft. Put the chopped garlic in and cook for one more minute.
Include the barley and broth.
Add the pearl barley, beef broth, diced tomatoes (with their liquid), tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the mixture. Put the browned beef back in the pot. Heat until boiling, then lower the heat and let it cook gently for around 45 minutes to 1 hour, until the barley and beef are soft.
You can also include Worcestershire sauce and greens if you like.
Add Worcestershire sauce for more flavor. If you are using spinach or kale, put them in the dish during the final 5 minutes of cooking so they can soften.
Wait on tables.
Take out the bay leaf and pour the soup into bowls. Sprinkle some fresh parsley on top and savor this delicious and filling beef and barley soup!
This traditional soup has delicious flavors and textures, ideal for keeping you warm on a cold day.