1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 to 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
1/4 cup olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1 14-5 ounces can beef broth
2 cups water
1 cup dry red wine (optional)
4 medium red or yellow potatoes and or sweet potatoes,(optional) cut into 1 inch chunk's
4 medium carrots and/or parsnips, peeled and cut into 1 inch chunks
1/2 cup regular barley
2 tablespoons snipped fresh parsley
1. In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a dutch oven heat 1 tablespoon of the olive oil over medium heat and half of the meat; cook until browned, stirring occasionally. Removing meat from dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
2. Add onion, garlic and thyme to dutch oven. Cook and stir for 3 minutes. Add the broth, stirring to crape up any browned bits from the bottom of the dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered for 1 hour.
3. Meanwhile, preheat oven to 375. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon sand and the remaining 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.
4. Stir barley into the beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables.
5. If desired, stir in fresh parsley.
NOTE: If you don't have a dutch oven you can use a big stock pot.