In a heavy stock pot (I like my enameled cast iron pot for stews), heat 3 tbsp coconut oil over medium-high heat.

Add the garlic and meat and cook until the meat is browned, careful not to burn the garlic.

Add the veggies and stir until the veggies are mixed in well with the meat (you might need to add a tad more oil).

Add the red wine and cook for 5–8 minutes to allow the alcohol to cook off.

Add the tomato paste and spices. Stir to combine.

Add the beef broth.

Cover and bring to a simmer and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes. I always end up adding a tad bit more thyme for whatever reason. I think it's because I am addicted to lemon thyme. If you want a thicker stew, you can add a little corn starch or arrowroot in at this time, but I never do.

The stew can be eaten at this point (provided the veggies are done), but honestly, it tastes best if it can simmer on super low heat for 3–4 hours before serving.