1. Prepare the Beef

Pat the beef cubes dry with paper towels to help them sear properly. Season generously with salt and freshly ground black pepper.

2. Sear the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear each side for 2-3 minutes until browned. Remove the beef and set it aside.

3. Sauté the Vegetables

Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute, until fragrant.

4. Build the Flavor Base

Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for 1-2 minutes to toast the spices and tomato paste, enhancing their flavor.

5. Add the Liquids

Return the beef to the pot. Add the beef stock, water, and diced tomatoes. Stir well to combine, scraping the bottom of the pot to deglaze any browned bits. Bring the mixture to a boil.

6. Simmer the Stew

Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking. The beef should become tender, and the broth should thicken slightly.

7. Cook the Barley

After the beef has simmered, add the rinsed pearl barley to the pot. Stir well and cover again. Continue to simmer for 30-40 minutes, stirring occasionally, until the barley is tender and has absorbed some of the broth.

8. Add Peas and Adjust Seasoning

If using frozen peas, stir them in during the last 5 minutes of cooking to warm through. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.

9. Garnish and Serve

Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.