In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the stew beef in small batches, sear for about 3-4 minutes per side until browned, and transfer to the slow cooker.

Reduce heat to medium and sauté chopped onion, carrots, and celery in the same skillet for about 5-7 minutes until softened. Stir in minced garlic for an additional minute and transfer to slow cooker.

Pour a splash of beef broth into the hot skillet, scraping up browned bits. Pour this into the slow cooker with beef and vegetables.

In the slow cooker, add remaining beef broth, bay leaves, soy sauce, minced ginger, and season generously with salt and pepper. Stir in barley.

Cover slow cooker and set to low. Cook for 6-8 hours until the beef is tender and the stew thickens.

Taste the stew, adjust seasoning if necessary, remove bay leaves, and serve with crusty bread or salad.