Season meat liberally with salt and pepper. Heat oil in a large stock pot over medium-high heat, add meat and brown evenly. Add onion, celery, carrots and garlic. Cook 5 minutes or until onions are translucent. Add broth and rosemary and cook over medium heat until meat is soft. Depending on the cut of meat, it may take an hour or two. Remove rosemary and stir in barley. Serve with warm bread or croutons.