Slice the leaks. Cut the mushrooms into quarters, and trim broccoli florets or cut into small bite sized pieces, if needed. Remove the kale leaves from the stems if you are going to serve with kale. Set aside.

Add the stew meat to a large mixing bowl and generously salt and pepper.

Put a 4-quart Dutch oven over medium/high heat and add the beef. Sear all sides of the beef.

Add the beef broth and turn the heat down to a low simmer. Put the lid on a simmer on the stove for 1 to 2 hours or until the beef is tender to your liking.

Add the veggies and stir to combine. Place the lid on and cook on low/medium heat for 10 to 20 minutes or until the veggies are cooked to your liking.

The veggies will cook down, but if you want more broth in the soup, feel free to add 1 to 2 cups more of beef broth.

If you’re serving with kale, place some kale in a serving bowl and ladle the soup over the top. The hot soup will cook the kale. You can serve this soup alone or you can serve it with bread or rice.

Store leftovers in an airtight container in the fridge for up to 5 days.