7 ounces uncooked farro, rinsed and soaked for several hours or overnight
¼ cup olive oil
2 carrots, diced
1 celery rib, diced
1 yellow onion, diced
3 garlic cloves, minced
½ pound stew beef, cut into small pieces or ground beef
½ pound mushrooms, coarsely chopped
1 15 oz can canned diced tomatoes, with liquid
1 cup red wine
4 cups beef broth
1 cup water
½ lb brussels sprouts, quartered
3 tablespoons chopped thyme
salt and pepper to taste
shaved parmesan cheese, for garnish
Put oven rack in middle position and preheat oven to 425°F
Toss beef shanks, onions, and carrot in olive oil, spread on in a rimmed baking sheet or a large roasting pan, turning once, until well browned, about 1 hour.
Transfer meat and vegetables to a large stockpot. Lay sheet pan across 2 burners, add red wine and deglaze pan by bringing to a simmer over high heat, scrape up all the brown bits.
Add deglazing liquid to stockpot along with 8 cups water and remaining ingredients. (You can add vegetable scraps if desired.) Bring to a boil and skim froth. Simmer gently, uncovered, 3 hours.
Pour stock through a fine-mesh strainer into a large bowl. If stock measures more than 4 cups, boil until reduced to 4 cups; add water if stock measures less than 4 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it's easier to remove when cool), then chill, covered.
In a large pot, heat olive oil over medium-high heat, add carrots, celery, onions and garlic, cook until onions become translucent.
Add beef, when it begins to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add brussels sprouts and farro, mix until well combined.
Add tomatoes, wine and stock. Cover and bring to a boil. Reduce heat and simmer covered for 45 - 60 minutes, until farro is almost tender. Add more liquid if a thinner soup is desired, bring to a boil. Stir in thyme, salt and pepper, simmer 3 minutes.
Serve soup hot, garnished with parmesan shavings.
Farro must be soak for several hours or overnight.
Beef stock can be made several days in advance.
Recipe by The Noshery at http://thenoshery.com/rustic-beef-mushroom-farro-soup/