Sear the Beef:

Heat a large heavy pot over medium heat and add the olive oil. Pat the cubed beef dry with paper towels and season it with salt and pepper. Sear the beef in batches, browning it on all sides. Once browned, remove the beef and set aside.

Sauté the Vegetables:

In the same pot, add the diced onions, celery, and carrots. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant.

Deglaze with Red Wine:

Turn the heat to high and pour in the red wine. Allow the wine to reduce by half (about 2 minutes), while using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot.

Simmer the Soup:

Add the beef broth, Worcestershire sauce, fresh thyme sprigs, and the seared beef back into the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, partially covering the pot with a lid.

Cook the Barley:

After the initial simmer, add the pearl barley to the soup. Continue simmering for another 45-60 minutes, or until the barley is tender. Stir occasionally and taste as you go.

Final Seasoning:

Once the barley is tender, taste the soup and adjust the salt and pepper as needed. If the soup becomes too thick, add more beef broth or water to reach your desired consistency.

Serve:

Stir in the minced parsley just before serving. Enjoy this rich and hearty soup, perfect for a cozy meal!