📝 About This Recipe
This soul-warming soup is a rustic masterpiece that marries tender chunks of slow-simmered beef with the nutty, chewy texture of pearled farro. Inspired by traditional Italian farmhouse cooking, the broth is enriched with aromatic herbs, sweet root vegetables, and a touch of balsamic vinegar for incredible depth of flavor. It is a complete, nutrient-dense meal in a bowl, perfect for chilly evenings when you crave something both sophisticated and deeply comforting.
🥗 Ingredients
The Beef & Aromatics
- 1.5 pounds Beef Chuck Roast (trimmed and cut into 1/2-inch cubes)
- 1/4 cup All-purpose Flour (for dredging)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
Vegetables & Grains
- 2 medium Carrots (peeled and diced into rounds)
- 2 pieces Celery Stalks (diced)
- 1 cup Pearled Farro (rinsed thoroughly)
- 2 tablespoons Tomato Paste (double-concentrated preferred)
Broth & Seasoning
- 6 cups Beef Bone Broth (low-sodium)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1 piece Bay Leaf (dried)
- 1 tablespoon Balsamic Vinegar (aged)
- to taste Kosher Salt and Black Pepper
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss in a bowl with the flour until lightly coated. Shake off any excess flour.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches to avoid crowding the pan, cooking for 3-4 minutes per batch until a deep golden crust forms. Remove beef and set aside on a plate.
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3
Reduce heat to medium and add the remaining tablespoon of oil. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and vegetables begin to soften.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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5
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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6
Return the beef and any accumulated juices to the pot. Add the beef broth, thyme, and the bay leaf. Bring to a gentle boil.
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7
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 40 minutes. This ensures the beef begins to tenderize before the grain is added.
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8
Stir in the rinsed pearled farro. Cover and continue to simmer for another 25-30 minutes, or until the farro is tender but still has a pleasant 'al dente' chew and the beef is fork-tender.
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9
Remove the bay leaf. Stir in the balsamic vinegar—this adds a necessary bright acidity to cut through the richness of the beef.
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10
Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick (farro absorbs a lot of liquid), add a splash more broth or water.
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11
Ladle into warm bowls and garnish generously with fresh chopped parsley and a drizzle of high-quality olive oil.
💡 Chef's Tips
Always use 'pearled' farro for this recipe; whole farro requires overnight soaking and a much longer cook time. Don't skip browning the beef in batches; if you crowd the pan, the meat will steam rather than sear, losing out on the Maillard reaction's flavor. If making this ahead of time, be aware that farro continues to absorb liquid as it sits. You may need to add 1-2 cups of extra broth when reheating. For an extra layer of umami, drop a small Parmesan cheese rind into the soup while it simmers with the broth. You can substitute the red wine with an equal amount of beef broth and a teaspoon of Worcestershire sauce if you prefer to cook without alcohol.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a robust Italian red wine like a Chianti Classico or a Montepulciano d'Abruzzo. Top each bowl with a handful of shaved Pecorino Romano or Parmesan cheese for a salty finish. A simple side salad of baby arugula with a lemon vinaigrette provides a refreshing contrast to the hearty soup. For a spicy kick, sprinkle a pinch of red pepper flakes over the soup just before serving.