In a large pot or Dutch oven, add the olive oil over medium-high heat. When the bottom is hot, add the beef chunks, and sprinkle the paprika, plus a generous pinch of salt and pepper over. Leave them be for about a minute or two, and then flip the pieces over.
After another minute or two, when the outsides are browned, remove the meat from the pot and set aside on a plate.
Lower the heat to medium and add the butter to the pot. Scrape the browned bits off the bottom of the pot as the butter melts.
Add the onion, celery, carrots and garlic to the pot and sauté until soft and fragrant...about 3-4 minutes.
Add the rosemary, oregano, barley and Worcestershire sauce and cook for another 2 minutes.
Add the chicken broth and beef bouillon cube to the pot. Add the beef chunks back to the pot as well. Cover and simmer for about 15 minutes.
Remove the lid, stir in the kale and continue to cook the soup another 5 minutes until the kale is wilted and the barley is cooked through. Serve immediately, ideally with a crusty piece of bread.