Start by heating olive oil in a large pot over medium-high heat. Toss in the cubed beef and brown it on all sides for a delicious seared flavor. Once browned, transfer the meat to a plate and set it aside for later.

Using the same pot with all those beefy flavors, add the diced onion, chopped carrots, and sliced celery. Sauté them until they start to soften and release a mouthwatering aroma. Stir in minced garlic and cook for another minute.

Return the beef to the pot and pour in the beef broth. Add pearl barley and a can of diced tomatoes to the mix. This is where the magic happens as flavors start to meld.

Drop in bay leaves and sprinkle thyme over the soup. These aromatic herbs bring depth and warmth to the dish. Season with salt and pepper, adjusting to taste.

Reduce the heat to low and cover the pot. Allow the soup to simmer gently for about an hour, or until the beef is tender and the barley is perfectly cooked. Stir occasionally to keep everything combined.

Ladle into bowls, grab a spoon (and maybe a piece of crusty bread), and savor every bite of this heartwarming soup.