2 tablespoons extra-virgin olive oil
2 pounds beef bottom round, cubed
1 1/2 teaspoon fine sea salt, divided
1 large yellow onion, cut into 1 inch pieces
3 sprigs fresh thyme
1 bay leaf
1 cinnamon stick
2 (1 inch) pieces fresh orange peel
4 cups beef broth
1 cup sweet potato puree
1/2 cup red wine
4 large carrots, 1 inch pieces
4 stalks celery, chopped
1 bunch kale, chopped
1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meat, sprinkle 1/2 teaspoon sea salt, and brown on all sides for 8-10 minutes total, but avoid getting a crust on the outside.
2. Stir in the onion, thyme, bay leaf, cinnamon stick, orange peel and remaining sea salt and cook for 1-2 minutes, until fragrant. Add the broth, sweet potato puree , and wine to the pot and bring to a boil.
3. Reduce heat to medium-low, cover with a lid and cook for 1 hour. Add the carrots and celery to the pot and return the stew to a boil over medium-high heat. Reduce the heat to medium-low and simmer for an additional 40 minutes. Add the chopped kale, submerging it in the liquid, and cook for 25 more minutes, until withered and tender. Remove thyme, bay leaf, orange peel, and cinnamon stick before serving.