Farro and Beef Stew with Roasted Vegetables
If using regular barley or wheat berries, cook about 45 minutes more or until tender.
To Make Ahead:
Prepare as directed through Step 4. Cool slightly. Transfer to an airtight container. Cover and chill up to 3 days or freeze up to 2 months. To serve, thaw stew in the refrigerator 1 to 2 days if frozen. Transfer thawed or chilled stew to a Dutch oven. Cook over medium heat until boiling, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.