Slice the carrots and celery stalks. Cut the potatoes into small chunks.
Cut stew meat into smaller chunks. Heat olive oil in soup pot and brown stew meat. Add potatoes, celery, carrots, can tomatoes, broth, seasoning and stir. Bring to a boil then turn heat to medium/low and simmer for about 30 minutes or until the vegetables are cooked.
Add kale, stir, and heat through.
Serve with gluten free bread.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/vegetable-beef-soup/