In a large pot, heat a little olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove from the pot and set aside.

In the same pot, add a bit more oil if needed and sauté the onions, carrots, and celery until they begin to soften, about 5 minutes. Add the garlic and cook for another minute.

Return the beef to the pot and add the barley, beef broth, bay leaves, thyme, salt, and pepper.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally, until the beef is tender and the barley is cooked through.

Taste and adjust seasoning if needed. Remove the bay leaves before serving.

Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!