Brown the Beef: Heat olive oil in a large pot or Dutch oven. Add beef cubes and sear until browned on all sides. Remove and set aside.

Sauté the Veggies: In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.

Build the Broth: Pour in beef broth and diced tomatoes. Stir in thyme, bay leaves, salt, and pepper. Return browned beef to the pot.

Simmer: Bring to a boil, then reduce heat and simmer covered for about 30 minutes.

Add Barley: Stir in the barley and continue simmering for another 30 minutes, or until barley is tender and the soup has thickened.

Serve: Remove bay leaves and serve hot with crusty or cheesy garlic bread.

Prefer to let your slow cooker do the work? Here’s how:

Sear the beef cubes in a skillet with olive oil until browned on all sides.

Add the beef, veggies, and garlic to your crockpot. Pour in beef broth and diced tomatoes, then stir in thyme, bay leaves, salt, and pepper.

Cook on low for 3–4 hours, until the beef is tender.

Stir in the barley and cook for an additional 30 minutes, until the barley is soft and the soup has thickened.

Serve immediately and enjoy that rich, slow-cooked flavor!