Beef and Barley Stew with Roasted Winter Vegetables

Name: Beef and Barley Stew with Roasted Winter Vegetables
Yield: 6
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 - 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 1/2ouncecan beef broth; 2 cups water; 1 cup dry red wine; 4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks; 4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks; 1/2 cup regular barley; Beef broth (optional); 2 tablespoons snipped fresh parsley (optional)

Beef and Barley Stew with Roasted Winter Vegetables was pinched from <a href="http://www.bhg.com/recipe/beef-and-barley-stew-with-roasted-winter-vegetables/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1/4 cup all-purpose flour

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1/2 teaspoon salt

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1/2 teaspoon ground black pepper

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2 - 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces

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1/4 cup olive oil

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1/2 cup chopped onion (1 medium)

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2 cloves garlic, minced

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1/2 teaspoon dried thyme, crushed

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1 14 1/2ouncecan beef broth

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2 cups water

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1 cup dry red wine

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4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks

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4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks

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1/2 cup regular barley

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Beef broth (optional)

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2 tablespoons snipped fresh parsley (optional)

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