I know we shouldn’t be eating that much beef because ruminants are horrible for the environment, but when we go on our quarterly Costco run we typically pick up a pack of steaks. A Costco pack of anything is far too much, so we have 1-1.5 lbs of leftover steak that has been seared to perfection with butter and aromatics. Knowing it won’t ever be brought back to its original glory, I add it into this beef soup!
Beef & Farro Umami Soup
There are 4 different sources of umami in this soup: tomato, fish sauce, parmesan, and miso! This is what I call a "Day 2 food," meaning it repurposes another dish. In this case, this is Day 2 of steak, typically flank or NY strip. You can use stew meat or chuck, but bear in mind you will need to simmer the beef for 1.5-2 hours to soften.
- 2 tbsp canola oil
- 1 shallot, chopped
- 1 leek, thinly sliced
- 1 tsp smoked paprika
- 5 cloves garlic, minced
- 2 plum tomatoes, diced
- 9 cups chicken stock
- 1-1.5 lbs leftover steak
- 3 sprigs aromatics, such as thyme, rosemary, sage
- 2 bay leaves
- 1.5 tbsp fish sauce
- 1 tbsp white miso paste
- 1 1-2 inch chunk of parmesan rind or parm
- 2 cups farro
- 1 bunch of kale
- 3 carrots, peeled and chopped into 1/4 inch pieces
- 3 stalks celery, chopped into 1/4 inch pieces
- In a dutch oven, sautee shallots and leeks until slightly translucent, then add garlic and continue to sautee until the garlic is golden. Add in the paprika and tomatoes and sautee for 1-2 minutes to bloom the spice.
- Add chicken stock, steak, aromatics, bay leaves, fish sauce, miso paste, and parmesan rind. Bring to a boil.
- Add the farro and simmer with the lid on for 15 minutes.
- Add kale, carrots, and celery and simmer for 10 minutes.
- Remove aromatics and season with salt and pepper as needed. Serve hot!
Adopted from Food & Wine’s Beef and Farro Miso soup
This recipe is adopted from Food & Wine
One thought on “Beef and Farro Umami Soup”
What a great winter recipe!