Heat the olive oil in a large pot and brown the seasoned beef chunks in batches; then remove and keep them aside.
In the same pot, cook the onion, celery, and carrots over medium heat until softened for about 5 minutes; then add the minced garlic and cook briefly for 1 minute.
Pour in the red wine to deglaze the pot, scraping up any browned bits, and let it simmer until the liquid reduces by half.
Add the beef broth, Worcestershire sauce, fresh thyme, and the browned beef back into the pot; cover and simmer gently for 45 minutes.
Mix in the pearl barley, continue cooking uncovered for 45 to 60 minutes until the barley becomes tender and the soup thickens.
Taste and adjust the seasoning with salt and pepper, then stir in the minced parsley just before serving to brighten the flavors.
