Heat the oil in a dutch oven over medium-high heat.
Season the beef generously with salt & pepper then add the beef to the hot oil and cook until well browned, about 4 minutes.
Add the onion, carrot, celery, and garlic to the pot and cook, stirring often, until vegetables begin to soften, about 5 minutes.
Stir in the soy sauce and thyme and cook while stirring for about 1 minute.
Add the water and bay leaf and bring to a boil.
Place a lid on the dutch oven then reduce the heat to medium-low.
Simmer, stirring occasionally, for about 1 hour.
Stir in the uncooked farro then put the lid back on and continue to simmer the soup over medium-low heat, stirring occasionally, until beef is tender and the farro is tender but chewy, about 35 more minutes.
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