Cooking Instructions
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Step 1
In a large dutch oven or heavy soup pot, heat
Olive Oil (1 Tbsp)
over medium heat. Add
Button Mushrooms (8 oz)
and a pinch of salt.
Step 2
Cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.
Step 3
Heat additional
Olive Oil (1 Tbsp)
in the pot and add the
Beef Chuck (1.3 lb)
. Sprinkle with
Salt and Pepper (to taste)
. Cook, stirring occasionally until browned, about 5 minutes.
Step 4
Add the mushrooms,
Carrots (3)
, and
Turnips (3)
to the meat and stir to combine. Simmer on the stove for about 5 minutes.
Step 5
Meanwhile, tie the
Fresh Thyme (4 sprigs)
and
Fresh Rosemary (1 sprig)
with kitchen string. Add the herbs to the pot along with
Bay Leaves (2)
and the
Diced Tomatoes (1 can)
.
Step 6
Stir in the
Low-Sodium Beef Broth (6 cups)
and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.
Step 7
Stir in the
Kale (4 cups)
and
Farro (1/2 cup)
and simmer for 10 to 15 minutes more. Season to taste with additional salt and pepper.
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