Smoky Beef & Farro Soup

Ingredient Spotlight. Our Smoked Olive Wood Infused Olive Oil is cold-fused over real olivewood embers, so it lends a clean, mellow smoke without a drop of liquid smoke. Searing the beef in it builds a savory backbone, and a final raw drizzle keeps that aroma alive right up to the table.

Ingredients

• 1 lb beef stew meat, cubed
• 3 Tbsp Smoked Olive Wood Infused Olive Oil, divided
• 1 medium onion, diced · 3 garlic cloves, minced
• 4 carrots, diced · 2 celery stalks, diced
• 8 cups beef or chicken broth
• 2 Tbsp Worcestershire sauce
• 2 cups farro
• 1 tsp dried thyme · 1 tsp dried oregano · 4 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped, to finish

Instructions

1. Heat 2 Tbsp of the smoked oil in a large pot over medium-high. Season the beef with salt and pepper and brown it in batches until deeply crusted. Set aside.
2. In the same pot, soften the onion, carrots, and celery for 5–7 minutes, scraping up the browned bits. Add the garlic and cook one minute more.
3. Return the beef with the broth, farro, Worcestershire, thyme, oregano, and bay leaves. Season and stir.
4. Bring to a boil, then lower to a gentle simmer for 40–50 minutes, until the farro is plump and the beef is fork-tender.
5. Fish out the bay leaves, taste for salt, and ladle into bowls. Finish each with the reserved smoked oil and a shower of parsley.

Chef's Notes

• Browning in batches is worth the extra minutes — crowded meat steams instead of searing.
• The soup thickens as it sits; loosen leftovers with a splash of broth.

Make It Yours

• Stir in a handful of kale for the last ten minutes, then finish with our Garlic Infused Olive Oil for a mellow, savory lift.

Allergens: contains gluten; check broth and Worcestershire labels.

Come taste our Smoked Olive Wood oil at the shop — one drizzle explains itself.