Preheat the oven to 325 F.

Add the beef chuck pieces to a bowl and generously season with salt and pepper. Toss with arrowroot starch.

Using a large dutch oven, heat the avocado oil over medium-high heat on the stove. Once the oil is shimmering, add about half of the beef chuck, being careful to not overcrowd the pan. Cook for 3-4 minutes on each side or until lightly crisp and browned. Set aside, repeating with all of the beef.

Reduce the heat to medium and pour in the coconut aminos to degalze the pot. Use a wooden spoon to scrape off any burnt bits from the bottom of the pot (leaving them in the pot).

Add the onion and saute for 3-4 minutes or until lightly translucent. Add the garlic and saute for another 2-3 minutes.

Add the beef back to the pot along with broth and wine. Bring to a boil and add the bay leaves, thyme, and more salt and pepper to season the broth. Turn the heat down and place the lid on the pot. Transfer to oven and allow to cook for 2 hours, stirring occasionally.

Remove from the oven and turn the heat up to 350 F. Carefully remove the lid from the pot and add the sweet potato, carrots, and parsnip. Stir to combine and return the lid to the pot. Transfer to the oven and braise for another Hour and 15 minutes.

Remove from the oven and carefully use a fork to test the vegetables for tenderness. Return to the oven if needed. Remove the bay leaves.

Serve fresh with extra seasonings to taste, or store in the fridge for 3-4 days or freeze for up to 2-3 months.