Combine the flour, salt, and black pepper on a plate, then coat the beef in this seasoned flour.
In a large heavy-based pot, heat the oil and, in batches, brown the floured beef.
Remove the beef from the pot and add the baby onions, chopped carrot, celery and garlic and fry for about 5 minutes or until the onion starts to colour.
Add the tomato paste and cook, stirring constantly, for 2 to 3 minutes, until it is a shade darker, then add red wine and cook on high until the alcohol evaporates.
Add the barley, beef, stock, and thyme and bring to the boil. Cover, lower the heat to a simmer, and cook for 1 and a half hours.
Stir in the spinach, taste, and season if needed.
Serve immediately with crusty bread.Reprinted with permission of FoodMonger. To see more recipes, click here.