Warm 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.

Add 1.1 lbs of beef cubes and brown on all sides for about 5 minutes. Remove and set aside.

In the same pot, sauté 1 large diced onion, 2 sliced carrots, 2 sliced celery stalks, and optional 1 cup of sliced mushrooms for about 5 minutes.

Stir in 3 minced garlic cloves and cook for an additional minute.

Return the browned beef to the pot and add ½ cup rinsed pearl barley, 1 can of diced tomatoes, 6 cups beef broth, 1 cup water, 2 bay leaves, 1 tsp dried thyme, ½ tsp dried rosemary, 1 tsp salt, and ½ tsp black pepper. Optionally, include 1 medium diced potato.

Bring to a boil, then reduce heat to low. Cover and let it simmer for about 1½ hours, stirring occasionally.

Discard the bay leaves and taste for seasoning, adjusting salt and pepper as needed.

Ladle the hot soup into bowls and finish with a sprinkle of fresh parsley.