Pat beef chuck cubes thoroughly dry with paper towels. Season generously on all sides with 1 tsp sea salt and 1/2 tsp black pepper.

Heat 1 tablespoon olive oil in a heavy-bottomed Dutch oven or stockpot over medium-high heat. Sear beef in batches without crowding for 3-4 minutes per side until a deep golden crust forms. Transfer seared beef to a plate.

Add remaining 1 tablespoon olive oil to the Dutch oven. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and pick up browned bits from the pan.

Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and deepened in color.

Pour in 1 cup of halal beef bone broth, using a wooden spoon to firmly scrape all caramelized browned bits from the bottom of the pot. Return seared beef and any resting juices back to the pot.

Add the remaining 5 cups beef broth, rinsed pearl barley, halal Worcestershire sauce, fresh rosemary, thyme sprigs, and bay leaves. Bring stew to a lively boil.

Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 50-60 minutes, stirring occasionally to prevent barley from sticking to the bottom.

Uncover and simmer for an additional 15 minutes until the beef is fork-tender and the barley has absorbed the rich broth into a luscious, velvety stew. Discard herb sprigs and bay leaves. Garnish with fresh chopped parsley and serve hot.