Heat coconut oil in a stock pot over medium-high heat. Add beef stew meat, and cook until meat is browned on all edges and the juices have been released. Remove and set aside.
Turn heat down to medium and add onions, carrots, and bell peppers. Sauté for 10 minutes until lightly golden in color. Add mushrooms and sauté until they release their juices, about 7 minutes. Stir in jalapeño, ginger, and garlic. Sauté for 2 minutes until fragrant.
Pour in beef broth and water, and add reserved beef and any juices that have accumulated. Bring to a boil and reduce heat to a simmer. Simmer for 35-40 minutes until beef and veggies are tender.
Stir in fish sauce if using. Taste and add salt, pepper, fish sauce, and/or lime juice if needed. Enjoy!
*Makes 9-10 cups
Recipe from Living Well Kitchen https://blog.memeinge.com/ginger-beef-soup/