APPLE CIDER BEEF & BARLEY STEW

September 17, 2013

After David and I get home from Sunday morning church, we are downright ravenous. Sometimes in the car we will not even be hungry, but then once we walk through our door, nothing is too strange to throw down the gullet (a bag of shredded coconut, croutons, pretzels dipped in salsa, etc).

I have learned the ropes. SUNDAY MUST BE HAVE LUNCH PREPPED IN ADVANCE. Making this soup in advance and freezing prevents hunger induced attitudes after. The word “hangry” is what we use to describe when our blood sugar is dropping and we will need to later apologize for things we have said.

Pop this stew in the slow cooker and you will later have a downright pleasant Autumn afternoon watching football and not making hunger-induced threats to your spouse.

APPLE CIDER BEEF STEW from Rachel SchultzAPPLE CIDER BEEF & BARLEY STEW
Serves 3-4

10 yukon potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 pound stew beef
1 onion, sliced
4 carrots, sliced
2 cloves garlic, minced
1/4 parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
4 cups vegetable broth
1 cup apple cider
1 cup green peas
1 cup quick barley

Drizzle potatoes with olive oil and season with salt and pepper. Cook in base of a large stock pot over medium for 10 minutes. Add stew beef and cook for 5 more minutes. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, parsley, onion powder, garlic salt, vegetable broth, and apple cider to pot. Simmer for 40-50 minutes. Stir in peas and barley. Cook for 2-3 more minutes. Serve with bread.


APPLE CIDER BEEF & BARLEY STEW
 
Author:
Ingredients
  • 10 yukon potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound stew beef
  • 1 onion, sliced
  • 4 carrots, sliced
  • 2 cloves garlic, minced
  • ¼ parsley, chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • 4 cups vegetable broth
  • 1 cup apple cider
  • 1 cup green peas
  • 1 cup quick barley
Instructions
  1. Drizzle potatoes with olive oil and season with salt and pepper. Cook in base of a large stock pot over medium for 10 minutes.
  2. Add stew beef and cook for 5 more minutes.
  3. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, parsley, onion powder, garlic salt, vegetable broth, and apple cider to pot. Simmer for 40-50 minutes.
  4. Stir in peas and barley. Cook for 2-3 more minutes.
  5. Serve with bread.

 

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Comments

  • Nicole L

    I hope that last comment didn’t come off rude! I was going to delete it but it wont let me! haha, oh well. LOVE your blog! WIll now be following!

    • Rachel Schultz

      Not at all! That was a mistake. Thank you.

  • Nicole L

    I found your blog today and am super excited to try a bunch of your recipes! They look great! This was tagged under gluten free, barley is gluten.. just thought I would mention it! I guess if you left out the barley and used gluten free vegetable stock it would be! :)

  • Jill

    This looks great for fall! I am using venison instead of beef…it is at home in the crock pot as I type.
    Is this stew freezable? I am not well versed in the freezer meal revolution, but as a mom of 2, I am finding that eating half / freezing half has become a great strategy for those “don’t feel like cooking” days.
    btw my husband is thankful there is finally a word to describe my horrible, irrational, irritable state … love it.

    Jill

    • Rachel Schultz

      Yum to the venison. My husband would probably like that better :)
      Yes – this would be great to freeze. Thanks for writing, Jill!

  • Beth

    I love the term, “hangry.” Perfect!
    I’m learning to cook and just discovered your website today. I have a shopping list full of items to use several of your recipes. The recipe print function here is wonderful. I can’t wait to try this soup and the brussel sprout, blue cheese side dish.
    Have a lovely weekend.

    • Rachel Schultz

      So glad! Thanks Beth.

  • Rachel C

    Rachel this looks so tasty. I’m shopping for the ingredients as we speak and wondering did you use pearled barley or the more fibrous unhulled barley? I suspect the unhulled barley would absorb more liquid which is why I’m wondering.

    • Rachel Schultz

      I used pearled, but I suspect either would work!

  • I am saving this one for the weekend! I know my hubby would love this, and I am all about slow-cooker recipes. This will be so yummy as the nights get cooler too! I love following your blog – you have such a sweet heart and perspective. Thanks for sharing :)

    • Rachel Schultz

      Thanks Abbe :) We love this stew on cozy nights.

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