Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set it aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
Add the Broth and Barley: Return the browned beef to the pot. Add the barley, beef broth, diced tomatoes (with juices), thyme, rosemary, and bay leaf. Stir everything together and bring to a boil.
Simmer: Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender and the barley is fully cooked. Stir occasionally.
Season and Serve: Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Enjoy your hearty and comforting Beef and Barley Soup!
