Season the stewing beef with a good pinch of salt and pepper then brown it in a skillet in 1 tbsp oil over medium-high heat. Set aside.
In the same skillet, heat the remaining tbsp of oil and sautee the carrot, celery, garlic and onions until the onion is translucent, about 6 minutes.
Add the broth, browned beef, and sauteed veggies to a large pot. Cover and simmer for 30 minutes or until the beef is tender.
Meanwhile, add two cups of water and 1/2 tsp of salt to another pot. Simmer the barley for about 20 minutes or until it is tender but still firm. Drain and set aside.
When the soup has been simmering for 30 minutes (or until the beef is tender), add the drained barley and remaining veggies. Bring to a boil and simmer uncovered for an additional 10 minutes.
Season with the salt and pepper to taste, then serve and enjoy!