1. Pat beef dry with a paper towel and transfer to a large bowl. Add flour and 1 teaspoon each salt and pepper and toss to coat.
2. Heat 1 tablespoon oil in a pressure cooker over medium-high heat until shimmering. Add half of the beef and brown all over, 5 to 7 minutes; transfer to a plate and repeat with remaining 1 tablespoon oil and beef.
3. Reduce heat to medium and add carrots, onion, parsnip, and mushrooms. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in garlic and thyme and cook 1 minute. Whisk in broth, scraping up any brown bits, and bring to a boil.
4. Return beef to pot along with barley. Lock pressure cooker lid in place and bring to high pressure over medium-high heat. When pot reaches high pressure, reduce heat to low and cook 30 minutes, adjusting heat as needed to maintain pressure.
5. Remove pot from heat and quick release pressure. Carefully remove lid and season stew with salt and pepper to taste. Ladle stew into bowls, sprinkle with parsley, and serve.
Source: Hannaford fresh Magazine, September - October 2017