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Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute.
Build the Soup Base: Return the beef to the pot. Add the beef broth, diced tomatoes, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
Add the Barley: Stir in the rinsed barley and continue to simmer for 40–50 minutes, or until the barley is tender and the soup has thickened.
Finish and Serve: Discard the bay leaves. Taste and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Serving and Storage Tips:
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