Place onion and carrots in a large dry saucepan. Cook over high heat, stirring frequently until vegetables start to brown and stick. Add 1/2 cup broth; stir to release brown bits. Cook until liquid evaporates and vegetables begin to stick again, about 5 minutes. Add 1/2 cup broth and continue cooking until liquid evaporates and vegetables are soft and golden brown. Add meat and cook until no longer pink. Stir in remaining broth, water, barley, salt and pepper. Simmer, covered, 25 minutes. Add beans and parsley; cook 10 minutes or until barley is soft.