1
Trim fat from meat and silver skin. Cut into 1 - 1 1/2 inch cubes.
2
Combine flour, paprika, pepper and 1 tsp salt in large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
3
warm olive oil in large dutch oven or heavy soup pot over medium high heat. Add the butter. Carefully add beef using only 1/2 of beef at at time. Turn pieces until all sides are browned and remove to bowl. Cook remaining beef the same way.
4
Chop onion and mince the garlic. Add to pot once beef is cooked and removed. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at bottom of pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to pot. cover and bring to a boil. Add the chopped spinach and kale. Reduce to simmer, allow soup to simmer 40 minutes.
5
Meanwhile, chop potatoes, carrots and celery into bite size pieces. Set aside until soup simmers for the 40 minutes.
6
Add the remaining vegetables, stir to coat vegetables and cover. Bring back to a boiol. Cook 40-50 minutes or untl vegetables are fork tender.