Beef Stew

© Copyright 2004 Susan Vanamburgh-Garth,

You can freeze half of this for later, but it’s so good it may not last that long! Slow cooking the turnips adds a wonderful sweet flavor.

Like most soups and stews, it is better to make it the day before. Buy local and organic ingredients whenever possible.

Note: If you have candida make this “safe” Tomato Paste beforehand.


  • 2 pounds boneless stew beef, cut into 1 inch pieces
  • 1 large yellow onion, chopped
  • 8 large celery stalks, sliced into 1/2 inch pieces
  • 4 cloves fresh garlic, crushed and minced
  • 1 large turnip, cut into 1 inch chunks
  • 1 teaspoon unrefined coconut oil
  • 1/4 cup tomato paste, thinned with 3/4 cup beef stock or water
  • ocean sea salt and cracked pepper, to taste

All dried spices and herbs must be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body’s cells if consumed.


  1. Mix beef and tomato paste together.
  2. Heat coconut oil over medium heat in a large heavy pot.
  3. Add onions, and sauté until they are lightly browned.
  4. Add garlic and sauté another minute.
  5. Add beef and tomato paste mixture and stir to combine everything well. Turn the heat to medium low, cover and simmer approximately 1 hour. Check liquid level occasionally, and add 1/4 cup stock or water if it gets too dry (reduce heat if it dries out very quickly).
  6. Add celery and turnips, salt & pepper to taste, and stir gently to combine.
  7. Check liquid level, and add another 1/4 cup water if needed.
  8. Cover again and return to simmering on low or medium-low heat for another 30 to 40 minutes, or until celery is very tender.

I love to eat this with a dollop of coconut oil stirred in (or butter), and some chopped parsley, or any fresh herb, i.e. basil, cilantro, etc.

Options: Try adding a pinch of cumin and/or cinnamon to add subtle flavor.