1 ½ lbs beef stew meat, cut into bite-sized pieces

1 cup pearl barley

4 medium carrots, peeled and sliced

3 celery stalks, diced

1 medium onion, diced

3 cloves garlic, minced

6 cups beef broth

1 cup water (optional, for a thinner soup)

1 (14.5 oz) can diced tomatoes, undrained

1 bay leaf

1 tsp dried thyme

½ tsp dried rosemary

1 tsp salt (adjust to taste)

½ tsp black pepper

2 tbsp olive oil (for browning the beef, optional)