Beef Farro Minestrone


  • 1 Tbsp. olive oil
  • 1 1/2 lb. boneless, beef stew meat, cut into 1-inch chunks
  • kosher salt and ground black pepper to taste
  • 2 med. carrots, coarsely chopped
  • 1 cup chopped green bell pepper
  • 5-6 cloves garlic, chopped
  • 1 1/2 quarts brown stock
  • 1 (15 oz.) can diced tomatoes
  • 1/3 cup red wine
  • 1 bay leaf
  • 1 tsp. chopped rosemary
  • 1 cup Village Harvest Farro Perlato
  • 1 cups green beans, cut to 2-inches
  • 1 (15 oz.) can kidney beans, rinsed and drained


Heat oil in a large saucepot over medium high heat. Add beef, season with salt and pepper to taste and sauté until brown on all sides for 4-5 minutes, stirring occasionally. Add carrots and bell peppers and cook for 3-4 more minutes, then stir in garlic and continue cooking for another 1-2 minutes until just beginning to brown.

Pour in stock, tomatoes and wine, season with bay leaf and rosemary and bring to a boil. Turn heat down to simmer, cover and cook for 90 minutes. Uncover, add Village Harvest Farro Perlato and cook for 20 more minutes. Drop in green beans and kidney beans and cook for 10-15 more minutes until tender.

Preparation time: 15 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 6

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