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Bourbon Beef and Farro Stew

Published on
October 8, 2026
Rustic bowl of beef stew

Think of this as a richer cousin of beef and barley soup: short ribs braise with bourbon-softened onions, carrots and chewy farro until tender. Pick up bone-in short ribs and carrots at the market for a cold-weather pot that feeds four.

Serves 4 · 1 hour 40 minutes

Ingredients

  • 2 pounds bone-in beef short ribs (about 4)
  • Salt and black pepper
  • 1 tablespoon avocado oil or vegetable oil, plus more as needed
  • 2 medium yellow onions (10 to 12 ounces each), halved and thinly sliced
  • 1 cup bourbon
  • 1 tablespoon ground paprika
  • 2 teaspoons cumin seeds
  • 1 quart beef stock
  • 3 medium carrots, trimmed and cut into ½-inch coins
  • ¾ cup farro
  • 2 tablespoons balsamic vinegar

Instructions

  1. Cut the meat away from the bones and chop it into 1- to 1½-inch pieces, keeping the bones. Season the meat well on all sides with salt and pepper.
  2. Set a large Dutch oven over high heat and add the oil. Brown the meat and bones in batches so the pot isn't crowded: leave them alone for about 3 minutes, until a dark crust forms, then turn and brown 2 to 3 minutes more. Setting the lid partly on helps with splatter; lower the heat if needed.
  3. Move the meat and bones to a plate. Add the onions to the fat left in the pot and cook over high heat, stirring now and then, until translucent, about 4 minutes.
  4. Pour in ¼ cup of the bourbon and scrape up the browned bits from the bottom. Keep cooking, stirring occasionally and turning the heat down if they start to scorch, until the onions are golden, 6 to 7 minutes.
  5. Stir in the paprika, cumin seeds, a big pinch of salt and some black pepper. Return the meat and bones to the pot along with the rest of the bourbon, the stock, carrots, farro and 2 cups water.
  6. Bring to a boil, then drop to a gentle simmer, skimming off any foam. Cook about 1 hour, stirring occasionally, until the farro is done and the beef is tender with a little chew left. Fish out and discard the bones.
  7. Stir in the balsamic vinegar, taste and add more salt if needed.

Tips

  • For softer meat, keep simmering past the hour.
  • The stew keeps, covered in the fridge, for up to 3 days.

Adapted from NYT Cooking.