Have friends over for dinner this weekend without all the work.  “Soup Sundays” is the low-key, fuss-free version of a full-blown dinner party.  For my inaugural Soup Sunday, I made two soups a few days ahead and, for dessert, baked a simple apple crostata with the booty from my apple-picking adventures on Saturday.  Friends brought bread and salad, we opened a few bottles of wine, and celebrated the first Sunday of October. 

I’ve decided to make it a weekly standing date.  Next Sunday, we’re making it even more casual with the “Pajama Party” edition. 

Slow Cooker Beef and Farro Soup

• Servings: 6-8
• Print

A low and slow simmer results in tender beef and chewy farro in this comforting and hearty soup. Just let time do its thing.

Ingredients

• 8 cups unsalted beef stock
• 1 ½ cups chopped onion
• 1 cup chopped celery
• 1 cup uncooked farro
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 6 garlic cloves, minced
• 4 large thyme sprigs
• 3 bay leaves
• ¼ cup unsalted tomato paste
• 2 tablespoons olive oil, divided
• 2 pounds beef stew meat, divided
• 2 ½ cups chopped carrots

Directions

1. In a 6-quart slow cooker, stir together beef stock, onion, celery, farro, salt, pepper, garlic, thyme, and bay leaves. Dollop tomato paste on top.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add half of beef and cook until well browned, about 6 minutes. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat is tender, about 8 hours. Discard thyme sprigs and bay leaves. Adjust salt and pepper. Ladle into bowls.