Sear: Brown the beef cubes in olive oil in a large pot. Remove and set aside.
Sauté: Add diced onion, carrots, and celery. Cook until soft, then stir in garlic and tomato paste for 2 minutes.
Deglaze: Pour in balsamic vinegar and 1 cup of broth, scraping up the flavorful browned bits.
Simmer: Add remaining broth, beef, barley, and herbs. Cover and simmer on low for 90 minutes until the beef is tender.
Finish: Remove bay leaves and adjust salt/pepper to taste.
