Coat meat with seasoned flour and brown in hot oil, Reduce heat to medium low. Drain off all but 1 tablespoon pan drippings. Add onions, carrots and mushrooms to pot. Cook about 5 minutes, stirring once, until lightly browned. Add broth and vegetable juice, stirring to scrape up browned bits. Bring to a boil. Return browned meat to pot. Reduce heat. Cover and simmer 1 hour, stirring 2 or 3 times. Stir in barley. Add more broth if necessary. Cover and simmer 20 minutes, stirring once or twice. Taste; if necessary, season with salt and pepper. As it cooks barley swells and absorbs liquid; add more broth as needed. Simmer covered 20 minutes longer or until meat and barley are tender. Sprinkle with parsley. Makes 6 servings. Per serving: 329 cal, 27 g pro, 27 g car, 13 g fat 84 mg cal, 861 mg sod lamb 18