cut the beef into bite size pieces. Combine the fllour, salt, and pepper on a plate, and then roll the beef in the seasoned flour.
In a large dutch oven, heat the olive oil, and brown the beef, but keep rare in center. Remove beef to bowl. Quickly add onion and carrot to the hot pan and scrape the brown bits. As soon as the onion is golden, add the tomato paste and cook 2 0r 3 minutes.
Add the barley, stock and thyme, and bring to a boil. Cover, lower heat to simmer and cook for 30 or 40 minutes till barley is tender. Add beef to pan and reheat. Stir in the spinach. Serve as soon as the spinach is just wilted and the beef is hot.
In a large dutch oven, heat the olive oil, and brown the beef, but keep rare in center. Remove beef to bowl. Quickly add onion and carrot to the hot pan and scrape the brown bits. As soon as the onion is golden, add the tomato paste and cook 2 0r 3 minutes.
Add the barley, stock and thyme, and bring to a boil. Cover, lower heat to simmer and cook for 30 or 40 minutes till barley is tender. Add beef to pan and reheat. Stir in the spinach. Serve as soon as the spinach is just wilted and the beef is hot.