Autumn Beef Stew | Coop

Ingredients

• 2 Tbsp. Spectrum Culinary Safflower Oil
• 3 lbs. Thousand Hills chuck roast, trimmed and cut into 1 inch pieces
• 1 Tbsp. Organic Valley unsalted butter
• 1 large organic yellow onion, diced
• 3 stalks organic celery, sliced
• 3 organic carrots, sliced
• 2 organic parsnips, sliced
• 4-5 cloves garlic, smashed
• 2 organic sweet potatoes, peeled and diced
• 4 C diced organic butternut squash
• 2 Tbsp. Amore tomato paste
• ½ tsp. Wholesome granulated sugar
• ¼ C War Eagle Mill all-purpose flour
• 1 C Pra Vinera Reserve 2018 Cabernet Sauvignon
• 3-4 C Field Day beef broth
• 2 tsp. dried bulk rosemary powder
• 2 tsp. dried bulk thyme
• 1 bunch organic kale, stems removed and diced
• 1-2 Tbsp. Napa Valley Naturals red wine vinegar