Beef Bourguignon

Melt 15 ml (1 Tbsp) of the coconut oil in a large heavy bottom pot over medium heat, with just the stewing beef in the flour. Shake off the excess, and in batches; brown the beef cubes on all sides.
Set aside until needed.
In the same pot, melt the rest of the coconut oil, fry the onions until translucent, add the garlic, carrots and mushrooms, fry for another 3-5 minutes while stirring often or until fragrant. Add the tomato paste and cook for another 2 minutes.
Return the stewing beef to the pot and add the canned tomatoes, beef stock, and red wine. Lower the heat to a low temperature and simmer with the lid on for about 2.5 hours or until the meat is tender and falls off the bone, add the cherry tomatoes, green beans, and rosemary and cook for another 25-30 minutes.
Season with salt and pepper to taste and enjoy with soft polenta or crusty bread to soak up all the delicious rich sauce.

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