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Ensure your stew meat is at room temperature.
In a large skillet or pot, heat the olive oil. Add your stew meat and brown on all sides for approximately 5-6 minutes.
Set the browned meat aside. In the same skillet, add garlic, carrots, celery, and onions, stirring until coated in meat juices.
Add the tomato paste to the veggies and mix well. Pour in the beef stock to deglaze the pan.
Introduce the browned meat back to the skillet.
Add the bouillon cube and seasonings, then cover and simmer for about 45 minutes to an hour.
If using potatoes, add them and the barley to the pot, cover, and cook for another 20-25 minutes.
Serve hot and enjoy.