Preparation Steps

• Pat the beef dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, then remove from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
• Stir in the minced garlic, dried thyme, and dried rosemary and cook for 1 minute more until fragrant.
• If using, add the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute.
• Return the browned beef to the pot. Add the beef broth, pearl barley, and bay leaf. Bring to a boil.
• Reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
• Remove the bay leaf before serving. Season with additional salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh chopped parsley.