### Instructions:
1. **Sear the Beef:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat generously with salt and pepper. Working in batches if necessary to avoid overcrowding, brown the beef on all sides. Remove the beef to a plate and set aside.
2. **Sauté the Aromatics:** Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
3. **Deglaze and Combine:** Pour in a splash of beef broth and scrape up any browned bits from the bottom of the pot. Return the seared beef to the pot.
4. **Add Remaining Ingredients:** Stir in the remaining beef broth, diced tomatoes (with their liquid), pearl barley, dried thyme, dried rosemary, and bay leaves.
5. **Simmer to Perfection:** Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is fork-tender and the barley is cooked through. Stir occasionally to prevent sticking.
6. **Season and Serve:** Remove the bay leaves. Taste the soup and adjust seasonings with salt and pepper as needed. Ladle hot soup into bowls. Garnish with fresh chopped parsley, if desired.
### Short Tips:
* For an even richer flavor, brown the beef more aggressively to create a deeper fond at the bottom of the pot.
* You can pre-soak the barley for 30 minutes to reduce cooking time slightly.
* Feel free to add other vegetables like diced potatoes, turnips, or green beans in the last 30 minutes of cooking.
* This soup freezes beautifully! Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
* Serve with crusty bread for dipping!
