Add 2 tablespoons of avocado oil to a heavy bottom pot and turn the heat on to medium-high. Add the stewing beef that's been cut into smaller chunks, and brown in batches if necessary.

Add the onion, garlic, and celery, and continue to cook for 3-4 minutes or until the onion is soft and translucent.

While this is cooking, prepare the kale. Wash it thoroughly and remove the leaves from the stems. Roughly chop it.

Put the low-sodium beef broth, a whole 28-ounce can of diced tomatoes, tomato paste, and kale into the pot with the beef, and onions.

Simmer over low heat, covered, for about 20 minutes or until the beef is tender.

Add the remaining veggies and your favorite Italian seasoning blend, and simmer for an additional 10-15 minutes.

Season with 1½ teaspoons of salt and ½ teaspoon of pepper, or to taste. Serve with a sprinkle of nutritional yeast flakes and dig in!