Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat (or cubed chuck roast) and brown on all sides. If using chuck roast, sear and then shred after cooking for a more tender bite.
3. Remove the beef and set aside.

Step 2: Sauté Vegetables

1. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables start to soften.

Step 3: Add Liquids & Seasoning

1. Add the diced tomatoes (with juices), corn, garlic powder, dried thyme, salt, pepper, and bay leaf (if using) to the pot.
2. Pour in the beef broth and water, stirring to combine.
3. Bring the mixture to a boil.

Step 4: Add Barley & Simmer

1. Stir in the barley.
2. Reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, until the barley is tender and the soup has thickened.
   • If using chuck roast, you can simmer longer, 2-3 hours, until the meat is tender enough to shred.

Step 5: Final Touches

1. Once the barley is tender and the beef is cooked through, taste and adjust seasoning if needed.
2. Remove the bay leaf (if used).
3. Garnish with fresh parsley if desired before serving.