- 2 tablespoons canola oil
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- Kosher salt
- 9 cups chicken stock or low-sodium broth
- 1 head of garlic, pierced all over with a knife
- 3 thyme sprigs
- 3 bay leaves
- 1 cup farro
- 2 medium tomatoes, chopped
- 1 leek, light green and white parts only, thinly sliced
- 2 celery ribs, thinly sliced
- 3 small carrots, chopped
- 1 small bunch Tuscan kale, chopped (3 cups)
- 2 tablespoons white miso
- 1 teaspoon smoked paprika
- Parmigiano-Reggiano cheese, for garnish
How to make this recipe
In a large enameled cast-iron casserole, heat the oil. Season the meat with salt and pepper, add half to the casserole and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.
Pour off all of the oil from the casserole. Add 1 cup of the stock and stir, scraping up any browned bits. Add the remaining 8 cups of stock along with the meat, garlic, thyme and bay leaves and bring to a simmer. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.
Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes. Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the garlic and herb sprigs. Season with salt and pepper. Ladle into bowls. Garnish with cheese and serve.
The soup can be refrigerated for 3 days and reheated before serving
Fresh, berried Dolcetto d’Alba.