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Season meat to taste with pepper and thoroughly coat with flour. Coat a 6-quart nonstick Dutch oven with cooking spray. Add meat and cook over medium heat until browned, about 5 minutes.
Add onion and garlic; sauté for several more minutes. Add carrots, parsley and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.
Reduce heat, cover and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms and barley. Return to a boil; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas; heat, stirring, for 1 minute.