In large soup pot, heat oil over medium high heat.
Add beef and brown all sides. For best results, do this in 2 or 3 batches to ensure beef gets browned not steamed.
Add onions, celery, carrots and parsnips (if using). Stir and sauté for 2-3 minutes to soften onions and release flavors. Add garlic and mushrooms and sauté for another 3 minutes until mushrooms are soft.
Add Italian seasoning and sauté for one minute til fragrant. Add beef broth, tomatoes, 2 cups water, Worcestershire, soy sauce and vinegar; stir well.
Stir in barley. Bring to boil then reduce heat and simmer for 1 hour with lid slightly askew. Cook an additional 30 minutes for more tender beef (see notes).
If more liquid is needed add additional cup of water or soup stock.
Taste and adjust seasoning as needed.
Add half of parsley to pot and save rest to garnish each bowl of soup.
Notes
*Hulled barely is the least processed form of barley. You'll get extra fibre and it can handle the one hour cooking time for the beef and root veggies. You can also use pot or pearl barley in this soup. Tender Beef: If you want to ensure even more tenderness, cook a little longer, consider marinating the beef in a mix of soy sauce, Worcestershire and oil in advance or choose a more tender cut like chuck roast instead of stewing beef.Crockpot: To make this soup in a crockpot, simply brown the beef then add it and all ingredients to a crockpot. Set heat on low for 6 to 8 hours or on high for 4 hours. Pearl barley will get quite soft in the crockpot and cause the soup to be thicker - not as brothy as shown in the photos.