This is a rich and savory soup perfect in the fall and winter. The hearty grain, whether your choose farro or barley, adds plenty of texture and fiber (good for digestion.)
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| Julian's Beef Farro Soup with Side Salad and Biscuit |
Today I'm using farro as I have a bag on hand from my farro and butternut squash salad. Farro is a whole grain that comes from three species of wheat. It has a chewy texture and a nutty flavor, although in this dish it will absorb the flavors of the beef and vegetable broth.
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| Showing the Farro |
If using barley, select pearl barley which is a type of barley that has been processed to remove its outer hull and some or all of its bran layer. It's the most common form of barley used for cooking so this is what most grocery stores will have on their shelf.
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| Red Mill Farro |
Today I'm using some beef scraps I had in the freezer, mostly from steak tips and trimmings from a beef tenderloin roast. So my pieces are not as cubed as they would normally be if they were from beef chuck stew meat. In fact, while my higher-end cut scraps are tender without a long cook, the flavor from the beef chuck stew meat is superior. So use that if you can. While I show the soup with a dollop of sour cream, this isn't recommended as it doesn't enhance the dish in any way. I thought it might and that it would also make for a nicer photo, but I don't typically serve it this way as it really doesn't enhance the dish.
Ingredients (Serves 6-8)
1-2 pounds beef chuck (stew beef), cubed
3 tablespoons olive oil
1 medium onion diced
2 ribs celery, diced
2 large carrots, diced
3 cloves garlic, minced
3/4 cup dry red wine
6 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
(substitute 1 teaspoon dried ground thyme)
1 cup farro or pearl barley
Salt and pepper, to taste
Dried parsley flakes or freshly chopped parsley
Instructions
Sear the Beef: Heat a large heavy pot over medium-high heat and add the olive oil. Pat the cubed beef dry with paper towels and season it with salt and pepper. Sear the beef in batches, browning it on all sides. Once browned, remove the beef and set aside.
Cook the Vegetables: In the same pot, add the diced onions, celery, and carrots. Cook stirring occasionally for about 5 minutes until they start to soften and brown as they begin to deglaze the pan. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze with Pot: Add the red wine. Allow the wine to reduce by half (about 2 minutes), while using a wooden spoon to scrape up any remaining flavorful bits stuck to the bottom of the pot.
Simmer the Soup: Add the beef broth, Worcestershire sauce, thyme, and the seared beef back into the pot. Bring the mixture to a low boil, then reduce the heat to low and let it simmer (just small bubbles coming to the surface) for 45 minutes, covering the pot with a lid.
Cook the Grain: Add the farro or pearl barley to the soup. Continue simmering for another 45-60 minutes, or until the grain is tender. Stir occasionally and taste as you go.
Final Seasoning: Once the barley is tender, taste the soup and adjust the salt and pepper as needed. If the soup becomes too thick, add more beef broth or water to reach your desired consistency.
Serve: Sprinkle with parsley on each serving.
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