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 know, that last one is really embarrassing. I have not done it!) 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 not making hunger-induced threats to your husband.
APPLE 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.
- 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
- 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.