Sear Beef: Trim beef and cut into 1-inch pieces. Season with kosher salt and ground black pepper. Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. In batches, sear beef cubes on all sides. You do not need to fully cook them, just get a nice sear on the outside. Add additional butter, as needed, if the pan starts to get dry. Remove beef and set aside on a plate. 

Sauté: Add a splash of the beef broth to deglaze the pan; scrape off any bits that are stuck to the bottom of the pan. Add the last tablespoon of butter and let melt. Add garlic and move around until fragrant, approx. 1 minute. Add onion, carrots and celery. Sauté for 3-5 minutes or until onion softens.

Combine + Simmer: Add beef broth, Beef Better than Bouillion, tomato paste, soy sauce and worcestershire. Stir to combine. Add beef bones, bay leaf and fresh thyme. Return the beef to the pot along with any juices that have gathered on the plate. Cover and let simmer at least 25-30 minutes or up to 60 minutes. 

Barley: Add the barley to the pot and let simmer, uncovered, 20-30 minutes, or until firm but tender. If you want to scoop out any of the bone marrow from the soup bones, feel free! If that's not your thing, no worries! 

Taste + Serve: Remove soup bones and taste - adjust any seasoning or add any additional beef bouillon, as desired. Garnish with a fresh parsley and enjoy with crusty sourdough bread with butter!