HEAT a Dutch oven over medium heat and melt butter. Add cubed beef and brown on all sides for 6-7 minutes. Stir in carrots, mushrooms, onion and celery along with garlic, thyme, and oregano cover and cook 7 minutes, stirring occasionally.
POUR in beef stock, tomato paste and coconut aminos. Season with salt and pepper. Bring to a low boil. Reduce heat to simmer. Simmer with lid cracked for 1 hour.
ALTERNATE INSTANT POT COOKING:
Brown cubed meat in instant pot on saute function (or alternately, if rushed, skip this step entirely); add all ingredients to instant pot, set to manual pressure for 40 minutes.