Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add meat; toss to coat. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from pot; set aside. Repeat with another 1 tablespoon oil and the remaining meat.
Add onion, garlic and thyme to the pot. Cook and stir for 3 minutes. Add broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add water and wine. Bring to a boil; reduce heat to low. Simmer, covered, for 1 hour.
Meanwhile, preheat oven to 375°F. Combine potatoes (and/or sweet potatoes) and carrots (and/or parsnips) in a shallow roasting pan. Drizzle with the remaining 2 tablespoons oil; sprinkle with the remaining 1/4 teaspoon each salt and 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 parsley.