Instructions

• Pat the beef dry and season with the 1 teaspoon salt and 1/8 teaspoon black pepper.
• Heat 2 teaspoons olive oil in a large pot over medium-high heat until shimmering. Working in batches so the meat does not crowd the pan, brown the beef cubes on all sides (about 3–5 minutes per batch). Transfer browned beef to a plate.
• Add the remaining 2 teaspoons olive oil to the pot and reduce heat to medium. Add the diced onion and diced celery and sauté until softened, about 5–7 minutes. Add the minced garlic and cook 30 seconds, stirring.
• Return the browned beef to the pot. Add the diced carrots, canned diced tomatoes (with their juices), cubed red potatoes, 2/3 cup pearl barley, 6 cups beef broth, the 2 thyme sprigs, and the bay leaf. (Do not add additional salt or pepper; the salt and pepper were used to season the beef.)
• Bring the soup to a boil, then cover, reduce heat to low, and simmer 60–90 minutes, or until the beef is tender and the barley is cooked. Stir occasionally and skim any excess fat if desired.
• Stir in the 1 cup frozen green beans and simmer 4 more minutes, until the beans are heated through and tender-crisp.
• Remove and discard the bay leaf and the thyme sprigs. Ladle soup into bowls and garnish with fresh parsley before serving.