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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/09/17/apple-cider-beef-barley-stew/