01 -
Season the stewing beef with salt and pepper. Place beef in a resealable bag, add flour, seal, and shake until evenly coated.
02 -
Heat olive oil in a Dutch oven over medium-high heat. Add floured beef in batches, browning on all sides for about 3 minutes per side. Remove browned beef and set aside.
03 -
In the same pot, add onions, carrots, and celery. Cook until softened, approximately 5 minutes, stirring occasionally.
04 -
Stir in garlic, oregano, and tomato paste. Cook for 30 seconds until fragrant. Pour a small amount of beef broth to deglaze the pot, scraping up browned bits.
05 -
Return browned beef to the pot. Add remaining beef broth, water, and adjust seasoning with salt and pepper. Bring to a boil, reduce heat to medium, cover, and simmer for 30 to 45 minutes until beef is tender.
06 -
Add pearl barley to the pot, cover, and continue simmering for an additional 30 minutes or until barley is tender. Stir occasionally and add water if soup becomes too thick.
07 -
Remove from heat and garnish with chopped parsley. Serve hot.