A warm and hearty beef and barley soup, perfect for cold weather, loaded with tender beef, wholesome barley, and nutritious vegetables.

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In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides.
Add the onion, carrots, celery, and garlic, and cook for about 5 minutes, stirring occasionally.
Add the barley, beef broth, water, bay leaf, and thyme. Bring to a boil.
Reduce heat and let simmer, covered, for about 1.5 to 2 hours, or until the beef and barley are tender.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley before serving.

For a richer flavor, you can use beef bone broth instead of regular beef broth.
If the soup thickens too much, simply add a little more water or broth to reach your desired consistency.
This soup can be made in advance and stored in the refrigerator for up to 3 days.