1. Heat two tablespoons of olive oil in a large pot over medium-high heat.

2. Add one pound of stew beef, cut into one-inch cubes, and cook until browned on all sides, about 5-7 minutes.

3. Remove the beef from the pot and set it aside.

4. In the same pot, add one large diced onion and cook, stirring occasionally, until it softens and becomes translucent, about 3-4 minutes.

5. Add three cloves of minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

6. Add two peeled and diced carrots and two diced celery stalks to the pot, and stir to combine.

7. Sprinkle in one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper.

8. Add one bay leaf to the pot, and stir the vegetables and spices together for another minute to enhance the flavor.

9. Pour in eight cups of beef broth, and stir to combine all the ingredients.

10. Return the browned beef to the pot, ensuring it’s evenly distributed.

11. Bring the soup to a boil over medium-high heat.

12. Once it reaches a boil, reduce the heat to low and let it simmer, uncovered, for about 1 to 1.5 hours, or until the beef is tender.

13. Add one and a half cups of barley to the pot, stirring it in thoroughly.

14. Continue to simmer the soup for another 30 minutes, or until the barley is tender and cooked through.

15. Stir in half a cup of frozen peas and cook for an additional 5 minutes.

16. Remove the pot from the heat and discard the bay leaf.

17. Stir in one tablespoon of freshly chopped parsley for a fresh burst of flavor.

18. Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.

19. Serve the soup hot, garnished with additional parsley if desired.