Bourbon Beef and Farro Stew
Reminiscent of a soothing beef and barley soup, this bourbon-scented short rib and farro stew brings much-needed comfort during the cold season. As with many beef stews, you’ll start by searing the short ribs. Beef short ribs are not the cheapest cut, but they are prized for their marbled fat, which builds complexity, and they simmer up deliciously fork-tender. Making the most of the flavor-packed fat rendered from the short ribs, the onions get lightly caramelized in it, then showered in splashes of smoky, sweet bourbon. Next, everything goes in the pot: The short ribs are gently simmered in beef stock alongside paprika and cumin-spiced onions, carrots and farro. A splash of balsamic finishes the stew, balancing out the rich, meaty flavors.
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