Ingredients

• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1 tablespoon olive oil
• 2 cups sliced carrots 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic cloves, minced 2 cups sliced baby portobello mushrooms
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup water
• 1 cup dry red wine
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon salt
• 3/4 teaspoon dried thyme 1/4 teaspoon pepper
• 1/3 cup uncooked medium pearl barley
• 1/4 cup all-purpose flour 1/3 cup cold water
• 1 tablespoon balsamic vinegar minced fresh parsley