Low Sodium Beef Barley Soup

Prepare and cut vegetables and meat per above, beforehand. Recipe will come together quickly.
Lightly flour and black pepper the 1/2" cubed pieces of beef in a medium bowl.
Pre-heat Dutch oven or large pot over medium-high heat and then add 1 Tablespoon olive oil. When hot, add beef to pot in batches, do not overcrowd, leave space in between cubes. (This will allow it to sear and not steam cook.) Sear until golden brown on bottom - about 3 minutes - then stir and cook another minute longer.
Remove seared beef to a holding plate and repeat by adding another tablespoon of oil and the remaining beef to pot.
Sauté the vegetables by adding 1 Tablespoon olive oil to the pot and add onions. Sauté onions till sof,,t then add carrots, celery and garlic and sauté an additional 3 to 4 minutes.
Add no salt added beef broth to pot and deglaze the bottom, scraping up any little bits. (Tons of flavor.)
Except for the barley, add all remaining ingredients. Add browned beef and any juices to the pot.
Bring mixture to just boiling, then reduce heat to low to cover and simmer. After about 50 – 60 minutes, beef should be fairly tender. You may simmer longer if you like.
Add barley, stir and continue to simmer. Stir occasionally until barley is cooked through and beef is tender, about another 50 – 60 minutes longer.
Remove and discard the bay leaf. Ladle the soup into your favorite bowls to serve.