1-Step 1: Cook the onions and garlic Set a large soup pot or Dutch oven over medium heat and add the 1 tablespoon of oil. Once the oil is warm, add the chopped onion and minced garlic. Cook for about 3 to 5 minutes, stirring often, until the onion softens and the garlic smells fragrant.

2-Step 2: Add the remaining ingredients Once the onions and garlic have softened, add the carrots, celery, cooked beef, beef broth, diced tomatoes with juices, green bell pepper, pearl barley, Worcestershire sauce, thyme, beef gravy mix, bay leaf, and optional red wine. Stir well so the gravy mix dissolves and everything is evenly combined.

3-Step 3: Bring the soup to a boil Turn the heat up and bring the pot to a boil. This helps the barley start cooking and allows the flavors to blend together. Keep an eye on the pot so it does not boil over.

4-Step 4: Simmer until the barley is tender Once the soup reaches a boil, reduce the heat to low and cover the pot. Let it simmer for 40 to 50 minutes, or until the pearl barley is cooked through and tender. Stir now and then so nothing sticks to the bottom of the pot.

5-Step 5: Finish and serve Remove the bay leaf before serving. Then taste the soup and add salt and black pepper as needed. Stir in the parsley just before serving, or sprinkle it on top of each bowl for a fresh finish.