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.
