A comforting and nutritious soup made with tender beef, hearty barley, and a medley of vegetables, perfect for a wholesome meal.

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Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides.
Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
Return beef to the pot and add beef broth, diced tomatoes, barley, bay leaves, thyme, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for about 1 to 1.5 hours, until beef and barley are tender.
Remove bay leaves, adjust seasoning if necessary, and garnish with fresh parsley before serving.

For a richer flavor, sear the beef well before adding other ingredients.
Use quick-cooking barley to reduce cooking time if needed.
Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.