Step 1

Clean and quarter 1 pound cremini mushrooms and mince 4 garlic cloves.

Step 2

Heat 1/4 cup olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms and cook undisturbed until browned, about 4 minutes. Add the garlic and 1 1/2 cups farro and cook until the garlic is fragrant. Add 6 cups beef broth and scrape up any browned bits from the bottom of the pot. Bring to a boil.

Step 3

Reduce the heat to maintain a simmer, cover, and cook until the farro is tender, about 20 minutes. Add 2 cups shredded beef, 2 cups potato and carrot chunks, and stir to combine. Cook until heated through, about 5 minutes.