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In a large bowl, combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a Dutch oven, heat 1 tablespoon of the oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
Add onion, garlic and thyme to Dutch oven. Cook and stir for 3 minutes. Add broth, stirring to scrape up any browned bits from bottom of the pot. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
Meanwhile, preheat oven to 375°F. In a shallow roasting pan, combine potatoes and carrots. Drizzle with the remaining 2 tablespoons oil; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. If desired, stir in fresh parsley.