4. In the same pan, add an additional 1/2 tablespoon of oil, if needed, and brown the meat over high heat. (Take care not to crowd pan, work in batches, if necessary).
5. Pour water over browned meat. Add in barley, cooked vegetables, celery, thyme and sage.
6. Simmer on low for 1-2 hours, until meat is cooked through and barley is tender. Add vinegar. Serve with fresh parsley, salt and pepper to taste.