Brown the beef

Heat a large pan over medium‑high heat. Add the tablespoon of oil, let it warm about 1 minute until shimmering. Working in batches (so the pieces don’t crowd and steam), brown the beef cubes on all sides. You want a browned crust, not boiled meat. Transfer browned beef to your 4–6 quart slow cooker.

2. Sauté onion & seasonings

In the same pan (don’t rinse; those browned bits add flavor), add the diced onion and cook over medium heat until translucent (about 3–4 minutes). The onion will pick up those flavorful browned bits. Stir in the garlic, salt, Italian seasoning, and black pepper; cook for another minute to toast the aromatics.

3. Combine into slow cooker

Add the sautéed onions & seasonings into the slow cooker over top of the beef. Then add the chopped carrots, chopped celery, rinsed barley, tomato paste, and the two bay leaves. Stir gently to combine.

4. Add the broth

Pour in the 4 cups of low‑sodium beef broth, stirring gently to make sure the tomato paste is well distributed.

5. Cook low and slow

• Low setting: Cover and cook for 6–8 hours

• High setting: Or, cook for 3–4 hours

Cook until the vegetables and barley are tender and the beef is fork‑tender. The soup should have a slightly thickened, stew-like consistency from the barley.

6. Finish & serve

Before serving, stir in chopped fresh parsley to brighten up the flavor. Taste and adjust seasonings: you may want a bit more salt or pepper. Remove bay leaves. Ladle into bowls and enjoy!