• 2 1/2 pounds stew meat chunks
• 2 cans beef stock
• 2 quarts chicken stock
• 1/2 teaspoon thyme leaves
• 1 teaspoon Stonewall Kitchen chicken & pork spice rub, or your favorite seasoning salt
• 1 small bunch of cilantro
• 1 bunch of celery with leaves
• 1lb. carrots sliced
• 1 small zucchini squash
• 1 cup chopped kale
• 1 bag froze pearl onion
• 2 cans diced tomatoes
• 5 cloves of garlic smashed and sliced
• black pepper to taste
• If you find the need for more salt use beef bouillon cubes instead of table salt, for a richer flavor.
• Canola oil for browning

Heat a heavy bottomed 6 quart stock pot over medium to medium high heat. When pan is hot, add a 1/4 inch of canola oil. Let heat, add meat in batches to brown, about 5 minutes on a side. The big mistake most people make is turning and stirring the meat. To brown properly you have to let it sit undisturbed. Once nice browning has occurred remove to a plate to drain. Repeat till all meat is browned. Don't dump oil from pot, we will take care of that later. We want all those brown bits in the bottom to stay in the pot. Add the beef and chicken stock and set to simmer over medium heat. Skim oil from top with a small ladle. When oil is removed add the thyme and the spice rub. Let simmer for an hour uncovered so the broth concentrates. Coarsely chop the cilantro and add to the pot. In a skillet saute the carrots until slightly caramelized. Add the garlic and saute till fragrant add to the pot along with the celery, onions and tomatoes. Simmer till tender. About 30 minutes. In the last 10 minutes of cooking add 1 cup of chopped kale, and the diced zucchini.

Enjoy alone, or with a hearty brown and wild rice blend.