Hale and Hearty Beef Stew 

Heat a dutch oven over medium high heat. Add oil and heat. Add half the beef,  in a single layer for 5 minutes to sear and brown. Remove beef to a plate and repeat with the remaining chuck roast pieces. Set aside all browned beef on a plate.

Add the onions to the dutch oven. Saute, stirring occasionally, until soft, 5-6 minutes. Add garlic; saute, stir, 1 minute.

Deglaze the pot with the balsamic vinegar and aminos, stirring up the brown bits from the bottom of the pot, until the vinegar stops bubbling 1-2 minutes.

Return the browned beef to the dutch oven. Add the can of tomatoes. Pour in enough broth to barely cover the beef (about 3 cups), as well as salt and pepper. Stir,  and add the bay leaf and thyme. Have all the liquid to come to a simmer. Cover the pot,  and transfer to the oven. Braise for 2 hours.

Remove the pot from the oven and place onto the stove. Whisk together the cornstarch or arrowroot powder or add the collagen and remaining cup of beef broth if needed, then pour into the stew. Add the cubed potatoes, carrots, and celery and squash. Give the stew a stir, and again heat over a medium-high flame bring to a simmer. Cover and return the stew to the oven to continue braising. Braise an additional 1-1.5 hours. Serve and enjoy!