**Ingredients:**
2 pounds beef chuck, cubed
3 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
4 medium carrots, diced
3 cloves garlic, minced
3/4 cup dry red wine
6 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
3 sprigs thyme
1 cup pearl barley
Salt and pepper, to taste
1/4 cup parsley, minced
**
Directions:**
**
Prepare the Beef:**
Heat a large heavy pot over medium heat. Add the olive oil.
Pat the beef dry with paper towels and season generously with salt and pepper.
Sear the beef on all sides until well browned. You may need to do this in batches to avoid overcrowding the pot. Set the browned beef aside.
**Sauté Vegetables:**
In the same pot, add the diced onions, celery, and carrots. Sauté for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for an additional minute, stirring to prevent burning.
**Deglaze and Simmer:**
Pour in the red wine and increase the heat to high. Allow the wine to reduce by half, which should take about 2 minutes. Use a wooden spoon to scrape any flavorful bits from the bottom of the pot.
Add the beef broth, Worcestershire sauce, and thyme sprigs. Return the browned beef to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot partially and let it simmer for 45 minutes.
**Cook the Barley**:
Add the pearl barley to the pot and continue to simmer until the barley is tender, about 45-60 minutes. Stir occasionally and check the barley for doneness.
**Season and Serve**:
Once the barley is tender, remove the pot from the heat. Adjust the seasoning with salt and pepper to taste.
If the soup is too thick, you can thin it with additional water or beef broth.
Stir in the minced parsley ju
