Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and add 1/2 or 1/3 of the beef so the pot is not overcrowded. Season with salt and pepper. Sear the beef for about 3 minutes or until it’s golden brown on the bottom. Flip to the other side and cook for another minute.
Transfer the seared beef to a plate along with the juices and repeat with the remaining beef, adding another tablespoon of olive oil to the pot as needed. Transfer the last of the seared beef to the plate.
Add another tablespoon of oil to the pot. Add the carrots, celery, and onion and saute for about 3 minutes.
Add the tomato paste and garlic and saute for 1 minute.
Pour in the broth, soy sauce, Worcestershire sauce, rosemary, and thyme. Season to taste with salt and pepper. Return the beef to the pot.
Bring the mixture to a simmer and reduce the heat to low. Cover and simmer for 45 minutes to an hour, until the beef is fairly tender.
Add the barley. Cover and simmer for another 45 minutes to an hour until the beef is tender and the veggies are cooked through.
Stir in the parsley and enjoy!