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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
  • 34 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.