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This Instant Pot Beef and Farro Stew is loaded with tender beef and lots of slow simmered veggies. This easy instant pot beef and farro stew is sure to become a new family favorite.
The weather is finally cooling down and autumn is beginning to make her grand entrance, which means it’s officially soup season! I for one am so ready for crisp autumn days, crunchy leaves, cozy sweaters and pumpkin spice everything. And of course hearty soul warming soup. One of our favorite comforting soups on a cold day is this 30 Minute Rustic Zuppa Toscana– it’s creamy, slightly spicy from the sausage and loaded with fresh kale, garlic and potatoes. We love a good soup in our home, and this beef and farro stew has officially made our top favorite soups list.
There is just something so magical about soup simmering on a chilly autumn day, especially after the the hot, long summer days. Not to mention homemade soup is usually super easy to make and pretty easy on the budget.
This Instant Pot Beef and Farro Stew is the perfect fall and winter soup. All made in the instant pot for an all in one one-pot meal, this beef and farro stew is sure to be a family favorite for many seasons to come.
Beef and Farro Stew Details:
Loaded with slow simmered vegetables, tender beef and an ultra rich broth- this beef and farro stew has it all.
Here is what you will need:
- chuck roast– this inexpensive cut of beef is perfect for a stew and gets nice and tender in the instant pot
- olive oil– for sautéing
- fresh veggies– this stew is loaded with mushrooms, carrots, celery, garlic, yellow potatoes and onion
- beef broth– either homemade beef stock or store bought will do just fine, just make sure it’s good quality.
- red wine– I highly recommend not skipping the red wine! The wine adds a rich, complex depth to the stew that is hard to beat.
- tomato paste– adding a little bit of tomato paste is a sure way to add more depth of flavor!
- dried thyme– Use dried or fresh.
- bay leaf-another great flavor enhancer, bay leaves always add an earthy undertone to any stew or sauce.
- farro (may substitute barley)- one of the best parts of the stew! Farro adds a heartiness to the stew while keeping its texture after being simmered.
- salt & pepper
What is farro? Farro is an ancient whole grain that is fiber and protein rich. Known as one of the healthiest grains in the world, farro is the perfect addition to this stew.
I don’t have farro, what can I substitute it with? If you don’t have farro the next best substitution for this stew would be barley.
Can this be made on the stovetop? Yes! Just follow the directions as is but instead of an instant pot do it all in a big soup pot over the stove. It will however need more time to simmer to get the beef nice and tender. So with a lid over the pot, simmer on low heat for at least 1 hour, or until the beef is tender.
How to Make Beef and Farro Stew:
This beef and farro stew is really easy and straight forward. The instant pot makes it even easier! Brown the beef, throw in the veggies and cook on high pressure for 30 minutes. Who doesn’t love an all in one one-pot meal?!
Here’s a quick rundown:
- First things first, you’re going to cut the beef chuck into 1″ pieces. I always cut beef against the grain. Then, you’re going to season the beef liberally with salt and pepper.
- Add the oil to the pot and press the “saute” setting. When the oil gets nice and hot, add the beef in batches to brown on both sides. Remove with a slotted spoon and set aside.
- The you’re going to add the chopped onion, carrot and celery. Saute for 5 minutes and then add in the mushrooms and potatoes. Season with salt, peper, garlic powder and dried thyme.
- Add the tomato paste stirring well to combine. Next, you’re going to add the red wine, beef broth and farro. Place a few bay leaves on top, adjust the pressure cooker lid so that it is in the locked position, and cook on high pressure for 30 minutes. Allow it to naturally release for 20 minutes or so and adjust any seasonings to taste.
Tips for Making the Best Beef Stew:
For beef stew, you always want to start with a high quality cut of beef chuck. Beef chuck is the perfect cut for simmering and gets nice and tender as it cooks. Plus, it’s pretty inexpensive compared to other cuts of beef- so it’s a win win!
Sear the beef! Seasoning and searing the beef before hand will enhance the flavor tremendously. When searing the beef, make sure there is enough room in the bottom of the instant pot for each piece. If the beef becomes too crowded, it will ‘sweat’ and not brown properly. You will likely have to brown the beef in batches.
Saute the veggies. I like to saute my veggies for awhile before adding in the stock. Giving the vegetables time to meld together really brings out the flavor.
Don’t be afraid to season! When the stew is done cooking, be sure to check the seasonings. Don’t be afraid to add more garlic powder, salt and/or pepper. Making soup is like layering; don’t be afraid to make it your own.
Serve this hearty beef and farro stew with some crusty bread for dipping! When I have the extra time on hand I like to make this Easy Rustic Artisan Bread for an extra comforting, homey meal.
And that’s it! So simple, so flavorful and so perfect for the colder days ahead.
We hope you love this Instant Pot Beef and Farro Stew as much as we did! If you give this hearty stew a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
More Soups to try this Season:
- Harvest Cheddar Apple Cider Butternut Squash Soup
- Creamy Broccoli Cheddar Soup and Dumplings
- Spicy Tuscan Sausage and Bean Soup
Recipe
Instant Pot Beef and Farro Stew
Equipment
- instant pot (pressure cooker)
Ingredients
- 2 lbs. boneless beef chuck roast, cut into 1" cubes
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 6 large carrots, peeled and sliced into ½" pieces
- 3 stalks celery, diced
- 8 ounces mushrooms, thinly sliced
- 4 large yellow potatoes, washed and cut into 1" cubes
- 6 large cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder (more or less to taste)
- ¼ cup tomato paste
- 1 cup dry red wine
- 6 cups good quality beef stock
- ¾ cup farro
- 3 bay leaves
- salt and pepper, to taste
Instructions
- Slice the chuck roast against the grain in 1" pieces. Season vigorously with salt and pepper. Turn the instant pot on the saute setting and add the olive oil. When the oil is nice and hot, working in batches, brown the beef on both sides. Remove with a slotted spoon and set aside. Chop the onion, carrot, celery and set aside.
- Add a splash more olive oil to the pot, scraping up any brown bits at the bottom of the pot with a spoon. Add the chopped onion, carrot and celery. Saute for 5 minutes, until the onion starts to become translucent. Add the minced garlic and cook for 1 minute until the garlic becomes fragrant. Slice the mushrooms potatoes. Add the potatoes and mushroom to the pot. Season with salt, pepper, dried thyme and garlic powder. Add the tomato paste and mix well to incorporate.
- Add the browned beef back to the pot. Next, add the red wine, beef broth and farro stirring well. Add the bay leaves and place the lid of the pressure cooker into the locked position. Set the pressure cooker to cook on high for 30 minutes. Allow to naturally release for 20 minutes, remove the lid and check seasoning. Add additional salt, pepper and garlic to taste, if desired. Serve with fresh artisan bread for dipping. Enjoy!
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