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Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
Add tomato paste and garlic and saute 1 minute longer.
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
Stir in parsley. Serve warm.