In a large heavy pot, melt coconut oil over medium heat. Add meat, toss to coat in oil and sprinkle liberally with salt and pepper. Cook meat until browned on all sides (about 7-10 minutes total).

While meat is cooking, puree onions, carrots, and celery in a food processor.

Remove meat from the pot with a slotted spoon and set aside in a bowl to catch any drippings.

Add pureed vegetables to the pot you just cooked the meat in and cook until soft, slightly browned and very fragrant (about 5 minutes). Add garlic and herbs and cook until fragrant (about 1-2 minutes).

Return meat to the pot. Carefully pour the wine into the pot to deglaze, scraping the bottom with a wooden spoon to loosen any brown bits. Cook, stirring frequently, until wine has nearly all evaporated.

Add balsamic vinegar and broth. Bring to a boil, then lower temperature to lowest setting. Cover pot and cook for 2 hours.

Add turnips and cook for 15 minutes, or until they can be easily pierced with a knife but are not falling apart. Add greens and cook for 2 minutes, or until they are wilted and softened.