Pour beef broth over raw beef stew meat, joined by 4 other ingredients, into slow cooker for a hearty dinner that’s my default when I don't know what to make

This slow cooker Amish-style beef and barley soup is my default dinner when I don’t know what to make but still want something cozy and homemade. Everything starts with pouring beef broth over raw beef stew meat right in the slow cooker, then adding just a few pantry staples and letting time do the work. It’s inspired by simple Amish cooking—hearty, humble ingredients that stretch a pound of beef into a full, comforting meal with barley and vegetables. Perfect for busy weekdays when you need to toss things together in the morning and come home to a house that smells amazing.

I like to ladle this beef and barley soup into big bowls and serve it with buttered crusty bread or warm dinner rolls for dunking. A simple green salad with a tangy vinaigrette helps balance the richness, and if you want to keep things extra cozy, add a side of applesauce, which feels very old-fashioned Midwestern in the best way. Leftovers are even better the next day, so I often pack them in a thermos for lunch with a piece of fruit and a few crackers.

Servings: 6

1 1/2 pounds beef stew meat, trimmed and cut into bite-size pieces

Place the raw beef stew meat in the bottom of a 5- to 7-quart slow cooker, spreading it out in an even layer so the pieces aren’t piled too high in one spot.

Scatter the chopped onion, sliced carrots, and sliced celery evenly over the beef. These vegetables will soften and flavor the broth as everything cooks.

Sprinkle the rinsed pearl barley over the top of the beef and vegetables, making sure it’s in an even layer so it cooks evenly and absorbs the broth.

Season everything in the slow cooker with the kosher salt and black pepper. You can adjust the seasoning later, but this gives the soup a good base flavor as it simmers.

Slowly pour the beef broth over the raw beef stew meat, vegetables, and barley, making sure the broth covers the ingredients. If anything is poking above the liquid, gently press it down with the back of a spoon.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender, the barley is plump and soft, and the vegetables are fully cooked.

Once cooked, give the soup a good stir to mix the beef, barley, and vegetables evenly. Taste and add more salt and pepper if needed. If the soup is thicker than you like, stir in a bit more warm beef broth or water to reach your preferred consistency.

Ladle the hot beef and barley soup into bowls and serve right away. Store any leftovers in the fridge for up to 4 days, adding a splash of broth or water when reheating if the barley has absorbed more liquid.

To keep this a true 6-ingredient, dump-and-go style recipe, I stick to beef, broth, barley, onion, carrots, and celery, plus basic salt and pepper. But you can still customize it a bit. For extra flavor without extra effort, add 1 to 2 teaspoons of dried herbs such as thyme, parsley, or an Italian seasoning blend. If you want more vegetables, stir in a cup of frozen peas or green beans during the last 30 minutes of cooking so they stay bright and not mushy. For a slightly richer soup, use part beef broth and part chicken or vegetable broth, or stir in a tablespoon of tomato paste at the beginning for a deeper flavor and color. If you prefer a thinner soup, reduce the barley to 3/4 cup; for a thicker, almost stew-like texture, increase to 1 1/4 cups and be ready to add an extra cup of broth near the end. This also works well as a freezer meal: place the raw beef, chopped onion, carrots, celery, and barley together in a freezer bag, freeze flat, then thaw overnight and dump into the slow cooker, pouring broth over the top in the morning. If you’re cooking for a smaller household, halve the recipe and use a smaller slow cooker, or make the full batch and freeze portions for quick future dinners.