Step 1

Heat 2 tbsp of the garlic infused olive oil in a large Dutch oven or other large pot with a lid over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 4 minutes per batch. Remove the beef from the pot with a slotted spoon + set aside.

Step 2

Add the scallions to the pot, with a bit more garlic infused olive oil if necessary, and cook them in the beef juices, stirring frequently, until tender/browning about 5-6 minutes.

Step 3

Return the beef to the pot and add the coconut aminos, bay leaves, thyme, paprika, cayenne, and coarsely ground black pepper. Cook, stirring well, to allow the beef to absorb the flavors, for 1 minute. Add the wine, and bring to a boil. Boil until the alcohol evaporates, about 5 minutes.

Step 4

Reduce heat to low, and stir in the tomato sauce and pineapple juice. Cover and simmer until beef is fork tender, about 2 hours.

Step 5

Add the carrots, bell pepper, and squash/pumpkin, and cook, covered, until soft, about 45 minutes to an hour. Season to taste with salt + pepper.