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Mediterranean Vineyards

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Beef and Farro Stew

Beef and Farro Stew
Recipe Date:
September 12, 2019
Serving Size:
8
Cook Time:
07:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Put this in the crockpot and go out for the day. When you return you will have a savory stew just waiting for you. Serves 8 as a main course dish. Pair with Mediterranean Vineyards 2016 Charbono, or your favorite hearty red.
Ingredients
  • 3 tbsps Olive Oil
  • 2 lbs Beef Stew Meat, cut in 1-inch cubes
  • 1 1/2 cups All purpose flour
  • 6 Cloves garlic, minced
  • 1 Medium onion, coarsely diced
  • 7 ozs White or Crimini mushrooms, cut in 1/2 or quartered
  • 3/4 cup Charbono or other full bodied red wine
  • 4 Medium Yukon Gold potatoes, cut in 1-inch cubes
  • 3 Medium carrots, cut in 1/2 inch pieces
  • 3 Celery stalks, cut in 1/2 inch pieces
  • 2 Quarts Beef Broth
  • 2 Bay leaves
  • 2 tsps Fresh thyme, or 1 tsp dried
  • 15 ozs Can diced tomatoes
  • 2 tbsps Tomato Paste
  • 3/4 cup Farro, rinsed (or barley if you prefer)
  • Salt & Pepper to taste
  • Fresh parsley to garnish
Directions
  1. Whisk flour with salt and pepper
  2. Heat 1 ½ tbsp. oil in a large frying pan on medium-high.
  3. Coat beef cubes in flour and sear in batches in the frying pan, so that cubes aren’t overcrowded. Add more oil as needed to prevent cubes from sticking. Turn cubes every several minutes, browning cubes on all sides. When cubes are brown transfer them to a 6 quart or larger slow cooker, a Dutch Oven, or a soup pot. ·
  4. Add a little more oil to the pan and sauté garlic, onions, and mushrooms until beginning to brown. Add wine to pan, stir with a spatula to deglaze. Turn heat to medium-low and simmer until wine is reduced by 2/3. Add contents of the pan to pot with beef. 
  5. Add remaining ingredients through the tomato paste to your soup pot. Cook on low in your slow cooker for a total of 7 – 8 hours, or on high for approximate 4 hours. On the stove simmer on low for about 4 hours total. When the stew is about halfway done, add the farro and stir.
  6. Adjust seasoning or consistency at any point. You can make this more of a soup by adding additional broth. The stew is done when the beef is falling apart and the farro is fully cooked.
  7. Serve in large bowls topped with fresh parsley. Serve with crusty bread and braised greens on the side, if desired. Pair with a glass of Mediterranean Vineyards 2016 Charbono