Brown short ribs or beef cubes in canola oil in a heavy bottomed pot with tight fitting lid. Add in broth, thyme, bay leaf, pepper. Bring to a low simmer of low heat. Cover with tightly fitting lid and allow to simmer for 1-2 hours. Meat should be fork tender when done.
Meanwhile, prepare barley according to package instructions. Reserve.
Remove meat and discard bones, bay leaf, and thyme sprig. Defat broth if necessary and reserve. Add in tsp. olive oil, sauté carrots, onion, celery, and mushrooms until tender. Return broth, beef, and cooked barley to pan and heat through.
Serve with crusty bread. Enjoy.