Heat a large dutch oven pot on medium-high heat, add a tablespoon of ghee. Trim and dice celery small, add to the pot and saute for 3-4 minutes till it gets soft.
To the same pot add ground beef, use a wooden spoon to break down large chunks, cook till no longer red.
Rinse farro till water runs clear and not white, add to the pot.
Add a can of diced tomatoes, 5 cups of water, salt, bring to boil.
Once the stew is boiling reduce the heat to low, cover with top leaving the small opening, and simmer on low for 30 minutes.
While stew is cooking open and rinse the beans. Add to the pot at the end.
-If possible use meat from a grass-fed cow.-Add some more flavor if desire, great with a splash of apple cider vinegar, cumin spice, or paprika spice.-Serve with shredded cheese on top or a dollop of yogurt.-To make this dish gluten-free use quinoa or millet instead of farro.