Instructions
In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
Add the chopped onion, carrots, celery, and minced garlic. Sauté for another 5 minutes, until the vegetables are softened.
Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf.
Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the barley is tender.
Season with salt and pepper to taste. Stir in the chopped spinach or kale and cook until it wilts.
Remove the bay leaf before serving. Garnish with fresh parsley.
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