Farro is a high-protein, high-fiber ancient wholegrain wheat with a chewy texture and slightly nutty flavor. Be sure to use the semi-pearl variety in this soup.
Ingredients
- 3 pounds chuck roast, trimmed and cubed in 3/4-inch pieces
- Kosher salt (for seasoning the meat)
- 3 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 large carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef stock
- 2 teaspoons beef bouillon or Better than Bouillon paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced fresh thyme
- 1 cup uncooked farro
- Freshly ground salt
- Freshly cracked black pepper
- Minced flat-leaf parsley (optional)
Instructions
1. Sprinkle chuck roast pieces generously with kosher salt to ensure a flavorful base. Heat 2 tablespoons oil in a sturdy braising pot over high heat. Working in batches, evenly brown the beef on all sides. Using a slotted spoon, transfer beef to a plate.
2. Return pan to medium-high heat and add diced onions, carrots and celery. Cook until vegetables start to color, about 5 minutes. Add minced garlic and tomato paste and cook 3-5 minutes until tomato paste is caramelized. Pour in the beef stock, bouillon and Worcestershire sauce.
3. Add browned beef and thyme and let the mixture come to a rolling boil. Lower heat and simmer, covered, for 60 minutes or until beef is tender.
4. Add farro to the pot. Simmer uncovered for an additional 30 minutes or until farro is cooked. It will still be firm and chewy. Taste and adjust seasoning with freshly-ground salt as needed. Finish with black pepper and fresh flat leaf parsley to serve.
