Slammin' Stew

3 lbs stew meat
1 small head of kale chopped
1 3lb. bag of red bliss potatoes cut in fourths 
1 onion chopped
3 cloves of garlic chopped
1 8 ounce package of mushrooms
1 32 ounce box of Beef Stock
3 tablespoons of Dijon mustard
3 Bay leaves
1 tablespoon of paprika
1/2 teaspoon cayenne pepper
salt and pepper
Olive Oil
4 tablespoons of rice flower
1 acorn squash
1 teaspoon of nutmeg

Dry off beef and season with salt and pepper to taste and the paprika and cayenne.  In two batches saute the beef in a dutch oven.  First coat the bottom of the pan with EVOO, let it get good and hot.  Once the beef has a nice sear sprinkle flour to coat beef.  Make sure you cook the flour well.  Then remove and set a side.  Add more oil to the pan and add onions  It will render water quickly, so be ready with a spoon to start to pick up the bits in the pan from the steak.  Add a small amount of the stock and let simmer for a bit.  Then add in potatoes and sprinkle with salt and pepper.  Put the cover on for about 5 minutes, then add kale and garlic.  Add a bit more salt and pepper, nutmeg and the rest of the stock.  Finally, add in the mustard and whisk in, adding the beef and cover.  Simmer on low for 3 hours.  Once the meat is fork tender.  If the broth is two thin, use the rest of the flour and make a rue to thicken once more.   
Roast acorn squash of 25 minutes with evoo, salt and pepper.  Cut 1/4 of the squash and top with stew.  Enjoy. 

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