Step 1

In a Dutch oven or stockpot, heat the oil over medium heat.

Step 2

Add the beef cubes to the hot oil and cook until no longer pink, about 5-7 minutes.

Step 3

Transfer the meat to a plate with a slotted spoon.

Step 4

Sauté the onions, the carrots, and the celery in the drippings left in the pot over medium heat until tender, about 5 minutes.

Step 5

Add the mushrooms, the garlic, and the thyme, and cook while stirring, until the mushrooms start to soften, about 3 minutes.

Step 6

Stir in the beef broth, the chicken broth, the water, barley, the pepper, and the salt.

Step 7

Return the beef to the pot.

Step 8

Bring the soup mixture to a boil.

Step 9

Reduce the heat to low and cover, letting the soup simmer until the barley and the meat are tender, about 1 hour 30 minutes-2 hours.

Step 10

Add the parsley.

Step 11

Serve.