Really delicious. I prefer crockpot adding all ingredients and cooking on Low for 7-8 hours.
Stovetop cooking time is about 2 hours.
I also prefer to make this soup the day before I want to serve it.

Ingredients

2 lbs.Beef Chuck, cut into 3\4" cubes
3 T olive oil (not needed if using crockpot)
Chopped carrots
Chopped celery
Chopped onion
1 small can tomato paste
1½ T minced garlic
2 quarts beef, chicken, chicken tomato, or vegetable broth
1T soy sauce
2t Worcestershire sauce
½t dried rosemary
½t dried thyme
Black pepper to taste
Salt if needed
1 cup pearl barley

Directions

For stovetop prep - heat olive oil in large soup pot. Add beef and brown on all sides. Remove beef from pot.
Add a bit more olive oil and saute onions , celery, and carrots for 3 minutes.
Add tomato paste and garlic and saute 1 minute more.
Pour in broth, Worcestershire sauce, soy sauce. Add rosemary and thyme and pepper. Return beef to pot.
Simmer for about 1 hour.
Add barley. Cover and simmer about 1 hour.

For crockpot. Add all ingredients. cook on low7-8 hours.