1.Preheat oven to 160°C/325°F.
2.Coat beef in flour; shake off excess. Heat oil in large flameproof casserole dish on stove top; cook beef, in batches, until browned all over. Remove from dish.
3.Melt butter in same heated dish; cook onion, garlic, carrot, celery and herbs, stirring, until vegetables soften. Add barley, stock, wine and the water; bring to the boil. Return beef to dish, cover; cook in oven 1½ hours.
4.Stir in mushrooms; cook, uncovered, in oven, about 30 minutes or until beef and mushrooms are tender.
5.Meanwhile, make parsnip mash. Boil, steam or microwave parsnip until tender; drain. Mash parsnip with milk until smooth; stir in garlic and butter.
6.Serve stew with mash; sprinkle with fresh thyme, if you like.
The barley used in cooking is pearl barley, which is made by husking, steaming and polishing the grains, similarly to white rice. It has a mild, nutty flavour and a low glycemic index rating, which means it will give you energy for longer.Note