In a heavy Dutch oven, heat a splash of olive oil over medium-high heat. Pat the beef chuck dry with paper towels and season generously with salt and pepper. Sear the beef in hot oil until each side is golden brown, about 3-4 minutes per side. Remove the beef and set it aside, letting the flavorful bits remain in the pot.

In the same Dutch oven, add chopped onion, diced celery, and sliced carrots. Sauté the mixture, stirring occasionally for about 5-6 minutes until the vegetables soften and the onions become translucent. Add minced garlic, cooking for an additional minute until fragrant.

Increase the heat to high and pour in a generous splash of dry red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pot as the wine bubbles. Allow the wine to reduce by half, about 3-4 minutes.

Return the seared beef to the pot, along with the low-sodium beef broth, Worcestershire sauce, and fresh thyme. Bring the mixture to a vigorous boil, then reduce the heat to low, allowing it to simmer gently for about 45 minutes.

Once the beef is tender, stir in the pearled barley and maintain a low simmer. Allow the soup to continue cooking for an additional 45–60 minutes, stirring occasionally.

Taste the soup and adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, stir in additional broth or hot water. Just before serving, mix in freshly chopped parsley.