Slow Cooker Amish-Style Beef & Barley Soup

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Description

This hearty Slow Cooker Amish-Style Beef & Barley Soup is pure comfort in a bowl. Tender chunks of beef simmer slowly with wholesome barley, garden vegetables, and savory herbs — creating a deeply flavorful and nourishing soup. Inspired by traditional Amish cooking, this recipe emphasizes simplicity, nutrition, and old-fashioned goodness. Perfect for cozy evenings or make-ahead meals!

 Ingredients For Slow Cooker Amish-Style Beef & Barley Soup

Serves: 6–8

  • 1 ½ lbs (700 g) beef stew meat, cut into bite-size pieces

  • 1 cup pearl barley, rinsed

  • 1 large onion, chopped

  • 3 carrots, peeled and sliced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 6 cups beef broth (low sodium preferred)

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • 1 bay leaf

  • Salt & black pepper to taste

  • 1 tbsp olive oil or butter (optional, for browning)

 Instructions

  1. (Optional) Brown the Beef:
    In a skillet, heat olive oil and brown the beef pieces on all sides for added flavor. Transfer to slow cooker.

  2. Add Vegetables & Barley:
    Add onion, carrots, celery, garlic, and barley to the slow cooker.

  3. Add Broth & Seasonings:
    Pour in beef broth and diced tomatoes. Stir in Worcestershire sauce, thyme, parsley, bay leaf, salt, and pepper.

  4. Slow Cook:

    • Low: 7–8 hours

    • High: 4–5 hours
      Cook until beef is tender and barley is fully cooked.

  5. Finish & Serve:
    Remove bay leaf. Taste and adjust seasoning. Serve warm with crusty bread or cornbread for a full meal.

Notes

  • Barley Type: Pearl barley cooks faster; if using hulled barley, increase cook time by 1–2 hours.

  • Thicker Soup: Use less broth or add a cornstarch slurry near the end.

  • Make-Ahead: This soup tastes even better the next day as the flavors meld together.

  • Freezer-Friendly: Freeze in airtight containers for up to 3 months.

 Tips

  • Boost flavor: Brown beef and onions before slow cooking.

  • Add veggies: Potatoes, parsnips, or green beans can be added for variation.

  • Add greens: Stir in a handful of spinach or kale 10 minutes before serving.

  • For richer flavor: Add a splash of red wine or soy sauce to the broth.

Servings

  • Yield: 6–8 servings

  • Serving Size: About 1½ cups per person

 Nutritional Information (Per Serving)

(Approximate values)

  • Calories: 320

  • Protein: 28 g

  • Carbohydrates: 28 g

  • Fat: 10 g

  • Fiber: 5 g

  • Sodium: 650 mg

  • Cholesterol: 60 mg

Health Benefits

  • Rich in fiber: Barley aids digestion and promotes fullness.

  • High in protein: Beef supports muscle repair and energy.

  • Nutrient-dense: Loaded with vitamins A, C, and K from vegetables.

  • Heart health: Barley helps reduce cholesterol levels naturally.

  • Comfort food with balance: Warm, hearty, and nourishing — without being heavy.

 Q&A

Q: Can I use ground beef instead of stew beef?
A: Yes! Brown it first and reduce cook time to 4–5 hours on low.

Q: Can I make it vegetarian?
A: Substitute beef with mushrooms or lentils and use vegetable broth instead.

Q: How can I thicken the soup?
A: Simmer uncovered for 15 minutes at the end or mash some barley/veggies for a thicker texture.

Q: What’s the best side to serve with it?
A: Homemade rolls, buttered cornbread, or Amish egg noodles go perfectly.

Q: Can I cook it overnight?
A: Yes! Set your slow cooker to low and let it cook 7–8 hours — perfect for waking up to a ready-made lunch.

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