Add a tablespoon of olive oil to a large heavy bottomed pot or Dutch oven and heat it over medium-high heat. When the oil is hot add in half of the beef. Spread it into a single layer and season with salt and pepper. Let it sear untouched for 2 minutes then flip it over and sear all the sides until browned, but not cooked through. Remove the beef onto a plate and repeat with the remaining beef.

Add the onions, carrots, and celery to the pot and season them with salt and pepper. If there isn’t enough grease from the beef left in the pot add additional olive oil. Sauté for 3-4 minutes and then stir in the garlic and cook for another minute.

Add the beef back into the pot with the vegetables. Stir in the tomato paste then add in all of the remaining ingredients except the barley. Stir everything together and cover the pot with a lid. Bring it to a boil and then lower the heat to medium-low. Simmer for 45-60 minutes.

Stir the uncooked barley into the soup and cover it with the lid. Cook for another 45-60 minutes or until the beef and barley are tender. Remove the bay leaves and thyme stems. Taste for seasoning and add additional salt and pepper as needed. Garnish with chopped flat leaf parsley if desired.