Succulent beef, tender vegetables, and nutty barley make the most delicious and hearty soup.
With a paper towel, pat the chunks of beef dry. Season beef generously with salt.
In a large pot, heat 3 tbsp of olive oil over medium high heat. Place beef chunks in heated oil, being sure not to overcrowd the pot (you will most likely have to cook the beef in batches).
Sear the beef on one side for 3 minutes, flip and sear for another 1-2 minutes.
Remove beef from pot onto a plate and repeat process until all beef has been seared.
In the same pot that is now empty, add another 1 tbsp of olive oil and allow to heat up. Add the onions, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally.
Add the garlic and tomato paste and cook down for another 1 minute.
Add back in the seared beef, beef stock, hot water, and soy sauce. Mix well and allow to come up to a boil.
Add the bay leaves, thyme, dried oregano, and black pepper. Reduce heat to low, cover, and allow to simmer for 1 hour.
Add the drained barley to the soup, mix, cover, and cook for another 45-60 minutes, or until beef and barley are tender.
Fish out bay leaves and thyme sprigs with a fork or tongs. Taste and adjust for salt. Mix in chopped parsley. Serve.