In a heavy bottomed pot, brown the meat in oil and season with salt and pepper. Cook for 5 minutes, rotating so it browns on all sides.
Remove from pot and set on a plate. Add more oil and brown the vegetables. Season with salt and pepper.
Return the meat to the pot, add the rosemary and broth and cook partially covered for 2 hours. In the last 30 minutes, add the pearled barley.
Garnish with chopped parsley and serve.