This recipe is a perfect example of seasonal eating as it incorporates the crops that are usually available at that transition point between summer and fall- poblano peppers, tomatoes, potatoes, and greens. This bounty paired with quality grass-fed beef, nourishing broth, and rich spices, this stew will warm the soul on those first few evenings when an autumn chill hits the air.

Ingredients

5-6 poblano peppers

2 1/2 pounds stew meat

2 tablespoons cooking fat such as tallow, avocado oil, or expeller-pressed coconut oil

2 medium sweet onions, chopped

2 celery stalks, diced

2 carrot, diced

6 cloves garlic, minced

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons onion powder

2 teaspoons garlic powder

4-6 cups beef or chicken bone broth

4 cups fresh tomatoes, diced*

1 pound potatoes, cut into 1 inch cubes

1 1/2 teaspoons unrefined salt

1 bunch collard greens

1/4 cup cassava flour

a handful fresh cilantro, chopped

Method

The prepare the poblanos, char them over an open flame or under a broiler for several minutes; until skins are blistered. Allow the peppers to cool and remove the skin, seeds, and stems. Cut the poblanos into 1 inch pieces. You may want to wear gloves while working with these peppers to avoid skin irritation!

Heat the 1 tablespoon cooking fat in a large dutch oven or stockpot over medium-high heat. Sprinkle the beef with salt and sear in the pan for a minute or two. Remove the browned beef to a plate and set to the side. 

Place another tablespoon of cooking fat in the pan and add the onions, celery, and carrots to the pan; scraping the brown bits from the bottom. Sauté the veggies for 3-5 minutes; until starting to soften. Add the garlic, oregano, and cumin and sauté for another minute; until fragrant. Add the beef, poblanos, bone broth, tomatoes, potatoes, and salt to the pot. Cover and bring the stew to a boil. Reduce the heat to low and simmer for about 60-80 minutes, until beef and potatoes are tender. Add the collard greens to the pot and allow them to simmer until tender, about 10 minutes. Taste, and adjust salt, if necessary.

Serves 8-10. 

*Substitute 2 15 ounce cans of fire roasted tomatoes if fresh tomatoes are not accessible.

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