Beef and Farro Soup
Beef chuck roast simmered on the stove top with farro, onion, carrots, celery, and garlic.
servings: 4
total time: 2 hours
recipe by: Frankie
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
Cool Tools For Your Kitchen
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Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
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Directions
- 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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