If you are looking for the coziest winter soup to warm you up on a cool day- I’ve got you! This beef and farro soup is reminiscent of classic beef and barley soup- with farro as a delightful alternative.
The simple ingredients make it budget-friendly, as well- this is a recipe you’re going to make over and over again!
Cozy Beef and Farro Soup Serves 4-6
For farro:
3/4 cup dry farro (2 1/2 cups cooked)
2 1/2 cups water
1/4 tsp sea salt
For stew:
avocado oil (or other neutral oil), as needed
1.5 lb stew beef
kosher salt and cracked black pepper, as needed
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 cups (6-8 oz) sliced mushrooms
sea salt, as needed
3 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp fresh (or 1/4 tsp dried) thyme
1 bay leaf
2 tsp Worcestershire sauce
3-4 cups beef broth
fresh chopped parsley, to top
For all:
To cook farro, heat water to boil in a small saucepan.
Add farro and salt. Reduce heat to medium and simmer for 15-20 minutes until chewy but cooked through. Drain and set aside.
Stovetop/Instant Pot:
Remove beef from packaging, pat dry and season well with kosher salt and cracked black pepper.
Heat a drizzle of oil to medium in a large soup pot or dutch oven or heat Instant Pot to saute function.
Working in 2-3 batches, sear beef on all sides and remove from pot.
Add in onion, celery and carrot. Season with salt and cook until turning translucent. Add in mushrooms, season again and cook until soft. Stir in garlic and cook 10-15 seconds.
Stir in tomato paste and cook for 1-2 minutes, stirring. Return beef to pot. Stir in thyme, bay leaf, Worcestershire sauce and broth. Bring to a simmer.
Stovetop: Cover and simmer on low 40 minutes, until beef is tender.
Instant Pot: Switch to manual/high pressure. Cook for 30 minutes. Let naturally release for 10 minutes.
To cook farro, heat water to boil in a small saucepan.
Add farro and salt. Reduce heat to medium and simmer for 15-20 minutes until chewy but cooked through. Drain and set aside.
Stovetop/Instant Pot:
Remove beef from packaging, pat dry and season well with kosher salt and cracked black pepper.
Heat a drizzle of oil to medium in a large soup pot or dutch oven or heat Instant Pot to saute function.
Working in 2-3 batches, sear beef on all sides and remove from pot.
Add in onion, celery and carrot. Season with salt and cook until turning translucent. Add in mushrooms, season again and cook until soft. Stir in garlic and cook 10-15 seconds.
Stir in tomato paste and cook for 1-2 minutes, stirring. Return beef to pot. Stir in thyme, bay leaf, Worcestershire sauce and broth. Bring to a simmer.
Stovetop: Cover and simmer on low 40 minutes, until beef is tender.
Instant Pot: Switch to manual/high pressure. Cook for 30 minutes. Let naturally release for 10 minutes.
This was an excellent recipe! I followed it exactly, but also added a 1/2 cup of red wine with the beef broth, and I used left over sirloin steak meat, but a little smaller than the photo. It was a healthier version of beef barley soup, and will definitely make this again.
This was an excellent recipe! I followed it exactly, but also added a 1/2 cup of red wine with the beef broth, and I used left over sirloin steak meat, but a little smaller than the photo. It was a healthier version of beef barley soup, and will definitely make this again.
★★★★★
I’m so glad you enjoyed it! The red wine is a perfect addition, I love using wine to add an extra layer to stew!