Step 1

Begin the recipe by dicing the carrot, onion, and celery into ½-inch cubes, and slice the garlic thinly.

Step 2

Pick the leaves off the rosemary and thyme then dice them finely.

Step 3

In a large pot place the oil, chopped onion, and chopped garlic, and let these ingredients cook for 2 minutes on medium-high heat.

Step 4

After 2 minutes, place the diced beef inside and let that cook for 5 minutes, stirring a few times.

Step 5

After 5 minutes, add the diced carrot and celery, mix everything together, then add the pearl barley.

Step 6

Add the beef broth, chopped rosemary, chopped thyme, and salt, then stir together. Let the soup cook on a low-medium heat for 25 minutes.

Step 7

Gently stir the soup at 12 minutes.

Step 8

After 25 minutes, take the pot off the heat and serve.