Place a large pot on the stove over medium heat and add the oil. Once the oil is warm, carefully add the cubed beef in a single layer, making sure not to overcrowd the pot. Let the beef cook undisturbed for a couple of minutes so it develops a deep brown sear on one side, then stir and continue cooking until all sides are nicely browned. This step builds a rich, savory flavor base, so don’t rush it.

Add the chopped onion, minced garlic, sliced carrots, and chopped celery directly into the pot with the beef. Stir everything together and cook for about 4–6 minutes, allowing the vegetables to soften and release their natural aroma. As they cook, use your spoon to scrape up any browned bits from the bottom of the pot—this adds extra depth to the soup.

Pour in the beef broth slowly, then add the barley along with thyme, paprika, salt, and black pepper. Stir well to combine all the ingredients evenly, making sure the barley is fully submerged in the liquid so it cooks properly.

Increase the heat slightly and bring the soup to a gentle boil. Once it starts bubbling, reduce the heat to low and cover the pot partially. Let the soup simmer for 40–60 minutes, stirring occasionally to prevent the barley from sticking to the bottom. During this time, the beef will become tender, and the barley will soften while absorbing all the flavors.

After simmering, check the texture of the beef and barley to make sure they are fully cooked. Taste the soup and adjust the seasoning if needed—add a bit more salt, pepper, or even a pinch of herbs depending on your preference. Once everything is perfectly balanced, ladle the soup into bowls and serve warm for a comforting, hearty, and protein-rich meal.