Lamb, Barley and White Bean Stew

Ingredients

• 3/4 cup dry white navy beans, about 5 ounces
• 1 1/2 pounds lamb stew meat, cut into 1" pieces, trimmed
• 2 tablespoons all-purpose flour
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fresh chopped rosemary
• 1/2 teaspoon fresh chopped thyme
• 2 bay leaves
• 3 cloves garlic, minced
• 6 cups beef stock
• 6 carrots, cut into 1 1/2" lengths
• 18 pearl onions, peeled
• 1/4 cup pearl barley
• 1 pound medium-size red potatoes, quartered
• 1 cup shelled English peas, fresh or frozen
• Kosher salt and freshly ground black pepper
• Flat leaf parsley leaves as a garnish