Beef-and-Farro Soup Recipe

Name: Beef-and-Farro Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 pounds beef chuck, cut into 1-inch pieces; Kosher salt; Pepper; 9 cups chicken stock or low-sodium broth; 1 head of garlic, pierced all over with a knife; 3 thyme sprigs; 3 bay leaves; 1 cup farro; 2 medium tomatoes, chopped; 1 leek, light green and white parts only, thinly sliced; 2 celery ribs, thinly sliced; 3 small carrots, chopped; 1 small bunch Tuscan kale, chopped (3 cups); 2 tablespoons white miso; 1 teaspoon smoked paprika; Parmigiano-Reggiano cheese, for garnish

Servings: persons

2 tablespoons canola oil
1 1/2 pounds beef chuck, cut into 1-inch pieces
Kosher salt
Pepper
9 cups chicken stock or low-sodium broth
1 head of garlic, pierced all over with a knife
3 thyme sprigs
3 bay leaves
1 cup farro
2 medium tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
1 small bunch Tuscan kale, chopped (3 cups)
2 tablespoons white miso
1 teaspoon smoked paprika
Parmigiano-Reggiano cheese, for garnish

1
In a large enameled cast-iron casserole, heat the oil.
2
Season the meat with salt and pepper, add half to the casserole and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate.
3
Repeat with the remaining meat.
4
Pour off all of the oil from the casserole.
5
Add 1 cup of the stock and stir, scraping up any browned bits.
6
Add the remaining 8 cups of stock along with the meat, garlic, thyme and bay leaves and bring to a simmer.
7
Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.
8
Stir in the farro and bring to a simmer.
9
Cover and cook over moderate heat until the farro is almost tender, 20 minutes.
10
Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika.
11
Cover and cook until the vegetables are tender, about 10 minutes.
12
Discard the garlic and herb sprigs.
13
Season with salt and pepper.
14
Ladle into bowls.
15
Garnish with cheese and serve.

1801

kcal

Calories

Fat

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 pounds beef chuck, cut into 1-inch pieces, Kosher salt, Pepper, and more.

Yes, Beef-and-Farro Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef-and-Farro Soup

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