1 pound stewing beef
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
2 cups sliced carrots, peeled
1 cup chopped celery
1 1/2 cups chopped onion
2 cups sliced cremini mushrooms
1 medium zucchini, sliced and chopped
3 tablespoons minced garlic
1 small jalapeno (optional)
2-3 tablespoons fresh chopped thyme leaves
64 ounces reduced sodium beef broth
8.8 ounces barley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons Worcestershire Sauce
1/4 cup chopped fresh parsley