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Beef and Farro Soup







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Beef and Farro Soup

Beef chuck roast simmered on the stove top with farro, onion, carrots, celery, and garlic.

Beef and Farro Soup recipe

servings: 4

total time: 2 hours

recipe by: 

Ingredients

  • 1 TBSP olive oil
  • 1 pound beef chuck, cut into 1/2-inch pieces
  • salt & freshly ground black pepper
  • 1 yellow onion, diced
  • 1 medium carrot, diced
  • 2 ribs of celery, diced
  • 2 garlic cloves, minced
  • 2 TBSP soy sauce
  • 1/2 tsp dried thyme
  • 7 cups water
  • 1 bay leaf
  • 2/3 cup uncooked farro, rinsed



Directions

  1. Heat the oil in a dutch oven over medium-high heat.

  2. Season the beef generously with salt & pepper then add the beef to the hot oil and cook until well browned, about 4 minutes.

  3. Add the onion, carrot, celery, and garlic to the pot and cook, stirring often, until vegetables begin to soften, about 5 minutes.

  4. Stir in the soy sauce and thyme and cook while stirring for about 1 minute.

  5. Add the water and bay leaf and bring to a boil.

  6. Place a lid on the dutch oven then reduce the heat to medium-low.

  7. Simmer, stirring occasionally, for about 1 hour.

  8. 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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