Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
Stir in the tomato paste and allow to cook for 30 seconds or so.
Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
Sprinkle a little chopped cilantro over all right before serving. Viva!