Pat the beef dry and season with salt and pepper.

Heat the oil in a wide pot over medium-high heat. Once hot, add the beef in an even layer and cook without moving for 3–5 minutes. Flip and cook for 3–5 minutes. Continue cooking for an additional 3–5 minutes, turning occasionally, until the beef is well-browned and it has begun to caramelize around the edges.

Add the onion, celery, and carrots to the pot with the beef. Toss to combine and cook for 5 minutes.

Add the garlic and thyme to the pot and stir to combine. Cook for 1–2 minutes until fragrant. Season with salt, pepper, and a pinch of crushed red pepper.

Sprinkle the flour on top and toss to coat everything well. Cook for 1–2 minutes to toast it lightly.

Pour in the sweet vermouth and whisk until smooth. Add the beef broth and bring to a boil.

Reduce the heat to low. Cover and simmer for 1 hour 20 minutes until the carrots and beef are nearly tender. Stir the stew occasionally to prevent it from sticking. If the liquid in the pot reduces too quickly, you may need to add a splash or more of beef broth. Check it every 20–30 minutes or so.

Remove the lid from the pot. Taste and adjust the seasonings. Add the potatoes and barley and return it to a boil. Cover and reduce the heat to low. Simmer for 30–40 minutes or until the potatoes and barley are tender.

Check the pot occasionally and replenish the liquid if needed, though the stew should be very thick and velvety.

Remove the stew from the heat. Taste and season. Stir in the minced parsley and let stand for 5–10 minutes before serving.

Spoon the stew into shallow bowls. Garnish each bowl with more parsley if you like. Enjoy!