Beef And Barley Stew With Roasted Winter Vegetables



  1. Combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  2. Add meat.
  3. Toss to coat.
  4. In a Dutch oven heat 1 tablespoon of the oil over medium heat.
  5. Add half of the meat and cook until brown, stirring occasionally.
  6. Remove meat from Dutch oven.
  7. Set aside.
  8. Repeat with another 1 tablespoon of the oil and remaining meat.
  9. Add onion, garlic, and thyme to Dutch oven and cook and stir for 3 minutes.
  10. Add broth, stirring to scrape up any browned bits from bottom of the Dutch oven.
  11. Add the water and wine.
  12. Bring to boiling.
  13. Reduce heat to low.
  14. Simmer, covered, for 1 hour.
  15. Meanwhile, preheat oven to 375 F.
  16. In a shallow roasting pan combine potatoes and carrots.
  17. Drizzle with the remaining 2 tablespoons olive oil.
  18. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  19. Toss to coat.
  20. Roast, uncovered, for 35 to 45 minutes, stirring once or twice.
  21. Stir barley into beef mixture.
  22. Cook 35 minutes more.
  23. Stir in roasted vegetables.
  24. Stir in parsley.