Brown the beef in a cast iron skillet with a little bit of avocado oil and sea salt. When the beef is almost cooked to your liking, add the red onion and cook until translucent.
Meanwhile, bring the bone broth, sweet potatoes, carrots, wine, and bay leaves to a boil in a large pot.
Reduce to a simmer and add beef and onions. Cover and let cook on low for at least an hour until potatoes and carrots are tender.