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Pat the cubed beef dry with a paper towel and place into a large mixing bowl. Season with salt and pepper.
Heat 2 tablespoons of oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Once shimmering, add the beef in batches to avoid overcrowding the pot. Sear for 2 to 3 minutes per side until golden brown and set aside on a plate to rest.
Add the butter to the pot along with the onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and slightly tender, about 5 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until fragrant.
Deglaze with the red wine and cook, stirring occasionally and scraping browned bits off the bottom of the pot, until the liquid reduces by about half and the smell of wine dissipates, 3 minutes.
Increase the heat to high and add the beef back into the pot with chicken stock, water, brown gravy mix, worcestershire, soy sauce, thyme and bay leaf. Stir to combine and bring to a boil.
Once boiling, reduce the heat to a medium-low simmer and cook, covered, until flavors meld, 1 hour.
Stir in the barley and Parmesan and simmer, covered, for 50-60 minutes or until the barley is tender.
Remove the thyme stems and bay leaf. Serve alongside crusty buttered bread and garnish with fresh parsley.