Kitty's Cookin' Cookbook

Slow Cooker Beef & Farro Stew

6 servings


7 hours 20 minutes

total time


1 tablespoon olive oil

3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)

Freshly ground salt and pepper

1 1/2 cups beef broth (or beef bone broth)

1 cup dry red wine (or sub extra beef broth)

2 tablespoons tomato paste

1 tablespoon worcestershire sauce

1/2 tablespoon balsamic vinegar

1 teaspoon dried thyme

1 teaspoon salt

Lots of freshly ground black pepper

6 garlic cloves, minced

1 large yellow onion, cut into chunks

4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices

1 pound yukon gold potatoes, diced into ½ inch cubes

1 cup frozen peas

1 c. Farro, Rinsed

* ¼ cup all purpose flour (or sub all purpose gluten free flour)



Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.


Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.

******* STEP 2.5 *******

Rinse and add farro to slow cooker at halfway point (4 hours remaining)


((OMIT: Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine.))

Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits.


** Original recipe used 1/4c. flour to thicken. I don't think it's necessary with the addition of farro to the original recipe **

**9.17.2021 Used Bandit Cabernet Sauvignon. A little strong, could cut back on wine next time. Use 4c. broth 1c. wine?


Serving Size

1 serving (based on 6)


410 kcal

Total Fat

14.5 g

Saturated Fat

4.8 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

22 g

Dietary Fiber

3.8 g

Total Sugars

5.1 g


39.6 g

6 servings


7 hours 20 minutes

total time
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