A hearty, comforting beef barley soup with tender beef, wholesome barley, and rich, savory flavors simmered to perfection.
Pat the beef dry and season generously with salt and pepper.
Heat oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and mushrooms until softened, about 6 minutes. Add garlic, thyme, oregano, and tomato paste; cook for another minute.
Deglaze with ½ cup broth, scraping up the browned bits from the bottom.
Return the beef to the pot along with barley, remaining broth, Worcestershire, soy sauce, bay leaves, and potatoes. Stir well.
Bring to a simmer, then lower the heat. Cover partially and cook for 45–60 minutes, stirring occasionally, until the beef and barley are tender.
Adjust seasoning with salt and pepper. Add extra broth if a thinner consistency is preferred.
Serve hot, topped with freshly chopped parsley.