Beef Barley Stew

Heat one tbsp olive oil with butter. Add beef and bacon; brown and remove from pan.

Add chopped onion. Scrap bottom of pot with wooden spoon (this gives the stew lots of flavor) Add chopped vegetables one by one.

Cover with red wine and stock and simmer for 1-2 hours. Add barley towards the end (takes ~45 minutes for barley to be ready) you may need to add water or stock

To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. Add 1 tbsp to stew. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

Sprinkle with parsley