Short Rib and Farro Stew

1: Heat oil in a large pot over medium-high heat.

2: Coat short rib cubes with salt and pepper.

3: Add cubes of short rib to the pan and let sit for about 5 minutes, until browned on one side, then stir and continue cooking for about 10 minutes until browned all over. Remove meat from the pan and place aside in a bowl.

4: Add carrots, onions, and celery to the pan and cook for about 4 minutes until they start to brown.

5: Add soy sauce, garlic, and tomato paste and stir for about 30 seconds.

6: Add broth and scrape the brown bits from the bottom of the pan.

7: Add tomatoes, farro, and bay leaves, then add the meat back into the pot.

8: Bring the pot to a boil, then reduce to a simmer. Cover the pot (leave the lid slightly open) and simmer for about 2 hours.

9: Once simmered, add kale and stir for 2-3 minutes until wilted.