Cozy Beef and Farro Soup

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.
• Stir in farro, season to taste and serve.

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