Step 1

Season the beef all over with the salt

Step 2

Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat

Step 3

Once the oil just begins to smoke, working in batches, add the meat and cook until browned, 2 to 3 minutes per side

Step 4

Transfer the meat to a plate.Reduce the heat to medium

Step 5

Add the remaining 1 tablespoon oil, onion, carrots, and celery and cook, stirring constantly, until softened, about 5 minutes

Step 6

If the vegetables are sticking to the bottom of the pot, add a bit of water and scrape up the browned bits

Step 7

Add the garlic and cook, stirring, until fragrant, about 1 more minute

Step 8

Stir in the tomato paste and bouillon to combine.Return the meat to the pot along with any collected juices

Step 9

Add the thyme leaves, beef stock and soy sauce

Step 10

Increase the heat to high and bring to a boil, then cover the pot, reduce the heat to low and simmer for 60 minutes

Step 11

Stir in the barley and simmer uncovered, stirring occasionally, until the beef and barley are tender, about 30 more minutes

Step 12

Taste and season with more salt if desired

Step 13

Ladle the soup into bowls

Step 14

Top with cracked black pepper and parsley if desired