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 we get very snack-y. A sunday stew is lovely for after church. You could prepare it on Saturday and then warm it in the slow cooker before church starts. A crust bread with herb-y butter is highly recommended as well! The fun ingredient in here that makes it extra nice for fall is apple cider!
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.
