In a skillet, heat olive oil over medium heat. Add cubed beef chuck and sear until browned on all sides, about 3-4 minutes.

Transfer browned beef into the crockpot using a slotted spoon, allowing excess oil to drain.

In the same skillet, add chopped onion, carrots, and celery. Sauté for about 3 minutes until softened. Scoop into the crockpot along with rinsed pearl barley.

Pour in beef broth and water, ensuring all ingredients are well submerged. Stir in dried thyme, rosemary, salt, and pepper.

Cover the crockpot and cook on low for 7 hours or high for 4 hours.

Once cooked, taste the soup and adjust the seasoning with more salt and pepper if desired. Garnish with freshly chopped parsley before serving.

Ladle the soup into bowls and serve with crusty bread or side salad.