This recipe is a perfect example of seasonal eating as it incorporates the crops that are usually available at that transition point between summer and fall, poblano peppers, tomatoes, potatoes, and greens. This bounty paired with quality grass-fed beef, nourishing broth, and rich spices, this stew will warm the soul on those first few evenings when an autumn chill hits the air. Ingredients 5-6 poblano peppers 2 1/2 pounds stew meat 2 tablespoons cooking fat such as tallow, avocado oil, or expeller-pressed coconut oil 2 medium sweet onions, chopped 2 celery stalks, diced 2 carrot, diced 6 cloves garlic, minced 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons onion powder 2 teaspoons garlic powder 4-6 cups beef or chicken bone broth 4 cups fresh tomatoes, diced* 1 pound potatoes, cut into 1 inch cubes 1 1/2 teaspoons unrefined salt 1 bunch collard greens 1/4 cup cassava flour a …