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Beef and Farro Soup

To make beef and farro soup first season the beef with salt and freshly ground pepper: about 1 table spoon of salt to every pound of beef. Dust the beef with unbleached wheat flour and thoroughly mix. Melt the butter in a soup pot, add the olive oil and then throw the beef into the pot. Sear the beef on all sides and scrape the bottom of the pot so that the fond does not burn. Remove the beef from the soup pot and add more butter. Add the carrots and allow to cook for a few minutes. Add the the onions and the celery. Add the leeks. Use the liquid that escapes from the vegetables to scrape the fond from the bottom of the pan. Cook until the onions have carmelized and then add the diced garlic and the farro. Thoruughly coat the farro in oils. Add the red wine and cook it down until it has reduced by about half. Add the bay leaf and the diced fresh thyme. Cook this down until the wine is pretty much cooked out of it and add the beef stock. Cook on medium heat until it has come to a boil and then lower the heat and cook on low until the farro is about halfway cooked. Add the seared beef and continue to cook on low heat until the faro is done.

  • 2 lbs rough chopped bottom round beef
  • 2 tbl spoon salt
  • 4 tbl spoon butter
  • 2 tbl spoon olive oil
  • 1/2 cup flour
  • 1 1/2 cup farro
  • 1/2 cup chopped carrots
  • 1 cup diced leeks
  • 1 whole diced onion
  • 1 rib diced celery
  • 3 cloves diced garlic
  • 2 tspoons diced fresh thyme
  • 1 bay leaf
  • 1 cup red wine
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