Heat a dutch oven over high heat with 3 tbsp of oil. Once hot, sear the meat until golden on both sides. Take the meat out and set aside.

Turn the heat down to medium and add the bacon. Cook just until it's lightly golden and add the diced onions, thyme, and garlic. Cook for 5 minutes or until the onions are soft and transparent.

Add the flour and stir until combined. Add the meat and the stock and bring the mixture to a boil. Turn it down to a simmer and let it simmer for about an hour or until tender. Check the water levels to see if you need to add more stock.

In the last 15-20 minutes of cooking, add the carrots, potatoes, and barley. Cook until the vegetables are tender.