1. In a frying pan, heat the oil and add the beef. Sauté until golden brown. Remove then add the, onion, garlic, carrot and celery into the pan and sauté until golden brown.
  2. Place the beef, cooked onion, garlic, carrot, celery stock and barley into the slow cooker and set on high for 4 hours or low for 8 hours. Place the lid in place and allow to cook.
  3. When soup is cooked, remove and serve with fresh parsley.