Begin by heating a heavy-bottomed pot on medium-high heat and adding olive oil. Once shimmering, season beef chuck with salt and pepper, then sear in batches until golden brown, about 3-4 minutes per side. Remove and set aside.

In the same pot, reduce heat to medium and add diced onion, celery, and carrots. Sauté for about 5-6 minutes until softened. Stir in minced garlic and cook for an additional minute.

Raise heat to medium-high and pour in dry red wine. Use a wooden spoon to scrape up the bits stuck to the bottom, letting it simmer and reduce by half for about 3-4 minutes.

Return the browned beef to the pot along with low-sodium beef broth, Worcestershire sauce, and fresh thyme. Bring to a boil, reduce heat and let simmer partially covered for about 45 minutes.

Stir in pearled barley and maintain a low simmer for an additional 45-60 minutes, or until barley is tender and has absorbed flavors.

Taste the soup and adjust seasoning with salt and pepper. Stir in minced parsley just before serving.