Beef & Barley Soup

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.
4. Return the browned beef to the pot. Add the rinsed pearl barley, beef broth, dried thyme, bay leaf, salt, and pepper. Stir to combine.

1. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer the soup for 1 to 1 1/2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
2. Once the soup is ready, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
3. Ladle the beef and barley soup into bowls and garnish with chopped fresh parsley, if desired.
4. Serve hot and enjoy the comforting flavors of this delicious soup!

Feel free to customize this recipe by adding other vegetables like potatoes or peas, or by incorporating herbs and spices of your choice to suit your taste preferences.