Hearty Beef and Barley Soup

In a large pot or Dutch oven, brown '1.5 lbs' of beef stew meat over medium-high heat. Drain any excess fat.

Add '1' chopped yellow onion, '2' chopped carrots, and '2' chopped celery stalks to the pot. Cook until softened, about 5 minutes.

Stir in '4' cloves minced garlic, '1 tbsp' tomato paste, and '1 tsp' dried thyme. Cook for 1 minute more.

Pour in '8 cups' beef broth and add '1 cup' pearl barley. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the beef is tender and the barley is cooked.

Season with '1 tsp' salt and '1/2 tsp' black pepper, or to taste. Stir in '1 cup' frozen peas during the last 10 minutes of cooking.

Serve hot, garnished with fresh parsley if desired.