In a large dutch oven or heavy soup pot, heat Olive Oil (1 tablespoon) over medium heat. Add Button Mushroom (8 ounce) and a pinch of salt.
Cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.
Heat additional Olive Oil (1 tablespoon) in the pot and add the Beef Chuck (1.3 pound). Sprinkle with Salt and Pepper (to taste). Cook, stirring occasionally until browned, about 5 minutes.
Add the mushrooms, Carrot (3), and Turnip (3) to the meat and stir to combine. Simmer on the stove for about 5 minutes.
Meanwhile, tie the Fresh Thyme (4 sprig) and Fresh Rosemary (1 sprig) with kitchen string. Add the herbs to the pot along with Bay Leaf (2) and the Diced Tomatoes (1 can).
Stir in the Low-Sodium Beef Broth (6 cup) and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.
Stir in the Kale (4 cup) and Farro (1/2 cup) and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.