Heat olive oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
Cook the Soup:
Add the browned beef back to the pot, then stir in the barley, beef broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the beef is tender and the barley is fully cooked.
Add Peas (Optional):
About 5 minutes before serving, stir in the frozen peas, if using. Cook for the remaining time, then remove the bay leaf.
Serve:
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for a complete meal.
Serving and Storage Tips:
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