Weekly Winner: The Perfect Answer to “Polar Vortex 2 – The Sequel” in Chiberia

2015/01/img_1524-0.jpgThis is the type of soup I would usually save for a dinner, possibly even a Sunday Supper. However, within the past three days here in Chicago the daytime temps have hovered around zero and we won’t even discuss the windchill – minus 20 to 30 have been the norm with howling winds. You need something substantial to keep you going through that kind of weather. You need soup. But not some wimpy, pureed, vegetable-based soup. You need meat!

Having said all that, it is also January which means my annual attempt to eat healthier and lighter has also kicked in. What a conundrum! How will I satisfy my need for hearty sustenance with my desire for more veggies and healthy stuff? The answer: Beef and Farro Soup. Yes, it has beef. But it also is loaded with carrots, celery, tomatoes, KALE, and my new favorite grain, farro.

I got the recipe from a recent issue of Food & Wine and while it does take quite a while to prepare, it is super easy to make. And an added bonus is while you are hunkered down in the house waiting for the temps outside to inch into the double-digits (which I’m still waiting for, by the way), the house smells amazing!

Beef-and-Farro Soup

Serves 6

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 pounds beef chuck, cut into 1-inch pieces
  • Kosher salt
  • Pepper
  • 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

Procedure:

  1. 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.
  2. 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.
  3. 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.

 

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