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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches (to avoid overcrowding) and brown it on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes, until the vegetables are softened and fragrant.
Add the Barley and Liquids:
Stir in the barley and cook for 1-2 minutes, allowing it to lightly toast. Add the beef broth, diced tomatoes, dried thyme, rosemary, salt, pepper, and bay leaf. Bring the mixture to a simmer.
Simmer the Soup:
Return the browned beef to the pot and stir everything together. Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender and the barley has absorbed much of the broth.
Finish and Adjust Seasoning:
After an hour, check the soup for seasoning. Add more salt, pepper, or Worcestershire sauce if desired. If the soup is too thick, add a little more beef broth or water to reach your preferred consistency.
Serve and Garnish:
Once the soup is ready, remove the bay leaf and discard it. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot, with a side of crusty bread if desired.
Serving and Storage Tips:
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