01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion and minced garlic. Sauté until softened, about 3 minutes.
03 - Stir in sliced carrots, celery, diced potato, and chopped green beans. Cook for an additional 3 minutes.
04 - Return browned beef to the pot. Add rinsed barley, canned diced tomatoes with juice, beef broth, water, bay leaves, dried thyme, dried parsley, black pepper, and salt. Stir well to combine.
05 - Bring mixture to a boil. Reduce heat to low, cover with lid, and simmer for 1 hour 15 minutes, stirring occasionally to prevent sticking.
06 - Stir in fresh or frozen peas and continue simmering uncovered for 15 to 20 minutes until barley and vegetables are tender.
07 - Remove bay leaves from pot. Taste and adjust seasoning as needed. Ladle into serving bowls and serve hot.