Although it isn’t as cold as everywhere else in some parts of the world – I am craving a more heartier meal every day and since I am in charge of dinner at my house – I decided to make this beef stew variation. You know me, I can’t conform to the norm: 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 {more{