Dice the onion, carrots, celery, and mince the garlic. Rinse the pearl barley and cut the beef into cubes.

Heat olive oil in a large pot over medium-high heat. Brown the beef for 5-6 minutes, then remove and set aside.

In the same pot, sauté the onion, carrots, and celery for 4-5 minutes until softened. Add garlic and cook for another minute.

Return the beef to the pot and add the beef broth, barley, thyme, bay leaf, salt, and pepper. Stir to combine.

Bring the soup to a boil, then reduce to a simmer. Cover and cook for 45-50 minutes, until the beef is tender and barley is cooked. Remove the bay leaf.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.