2 lbs. stew meat
3 tbl. coconut oil
2 medium onions, chopped
2- 8 oz. pkgs. baby bellas, chopped
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
4 garlic cloves, minced
3/4 c. red wine
1 tbl. fish sauce
1 tsp. dried rosemary
1 tbl. dried oregano
2 tbl. tomato paste
1 qt. beef stock
Heat coconut oil in a large dutch oven or soup pot over high heat.
Add meat, in batches, browning all sides before removing to a bowl.
Saute the onions in the beef drippings, adding about 1/2 c. of the wine to deglaze the pan. Use your spoon to scrape up all the beefy goodness.
Add the mushrooms, carrots, and parsnips along with the tomato paste. Saute for a few minutes, stirring to combine.
Add the stew meat, garlic, fish sauce, herbs, and beef stock, stirring everything together.
Slowly bring to a boil, then reduce the heat to low and let simmer gently for about 45 minutes.