Brown the Beef:
• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Sauté the Vegetables:
• In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute.

Add the Barley and Broth:
• Stir in the pearl barley, beef broth, diced tomatoes (with their juices), tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Return the browned beef to the pot.
• Bring to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the barley and beef are tender.

Add Worcestershire and Greens (Optional):
• Stir in the Worcestershire sauce for extra depth of flavor. If using spinach or kale, add it during the last 5 minutes of cooking to wilt the greens.

Serve:
• Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and enjoy this hearty, comforting beef and barley soup!