Beef-and-farro soup from Food & Wine Magazine, December 2014 (page 126) by Hugh Acheson

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Notes about this recipe

  • twoyolks on November 01, 2016

    This is a nice beef stew. It reminded me of a vegetable-beef soup with farro instead of barley. I used bone-in short ribs instead of chuck. After the beef was finished cooking, I removed the bones from the beef. I also used much less liquid in the soup (closer to 6 cups) most of which was beef stock with a little bit of chicken stock and some water. I'm not really sure the miso really added much flavor or umami to the soup.

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