Beef Barley Vegetable Soup

Ingredients:
1 lb stew beef, cut into small cubes
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 cup dried pearl barley, rinsed
1 (14.5 oz) can diced tomatoes, undrained
4 cups beef broth
2 cups water
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 1/2 cups frozen peas (or mixed vegetables)
1 tbsp fresh parsley, chopped (optional for garnish)
Instructions:
Brown the beef:

In a large pot, heat olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Cook the vegetables:

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
Add the garlic and cook for another minute until fragrant.
Simmer the soup:

Return the browned beef to the pot. Stir in the barley, diced tomatoes (with juice), beef broth, water, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
Finish the soup:

Add the frozen peas (or mixed veggies) and cook for an additional 5 minutes.
Remove the bay leaf, and taste the soup for seasoning. Adjust with more salt and pepper if needed.
Serve:

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread on the side for the ultimate comfort meal.