This recipe is a variation of one my mother makes and I have to say, all the years I’ve devoured her style of recipe, I never once considered adding beef to it. So, for tonight, I am making this version:

INGREDIENTS
2 pounds beef chuck, fat trimmed and cubed
1 sweet onion, diced
2 cloves garlic, minced or grated
4 carrots, chopped
1/2 pound mixed baby potatoes, halved
3-4 jarred hot chili peppers in oil roughly, chopped (I buy Delallo Brand)
2 tablespoons all-purpose flour or arrowroot powder (gf option)
kosher salt and black pepper
2 cups low sodium beef broth
2 cups red wine
1/3 cup tomato paste
4 sprigs fresh thyme
2 bay leaves
1 can (14 ounce) white beans, drained
2 cups winter greens, such as char kale or spinach