Melt the coconut oil in a large Dutch oven over medium-high heat.
Add onion, celery and carrots; sauté for 4 to 5 minutes or
until onion has softened. Add mushrooms; cook for 4 to 5 minutes or until they begin to brown. Add garlic and sauté for 1 minute.
Next, add ground beef, breaking it up with a wooden spoon, and cooking for 2 to 3 minutes or until meat begins to brown.
Sprinkle meat with cumin, oregano, salt and pepper then stir in tomato sauce. Reduce heat to medium-low and cook, stirring
occasionally, until sauce has thickened and meat is cooked through, about 7 minutes.