• 3-4 lbs organic grass fed beef stew meat
  • 2-3 turnips, peeled and chopped into chunks
  • 5-6 organic carrots, peeled and cut into chunks
  • Enough bone broth to cover all
  • coconut or olive oil
  • salt and pepper to taste
  • garlic powder
  • garlic cloves (3-4 toes, crushed)
  • 2 bay leaves
  • 1-2 tsp crumbled dry rosemary


Heat large non-stick frying pan and put in 1 tbsp oil in the pan. Season meat with salt, pepper and garlic powder, and put in pan. Turn and move around until all sides of meat chunks are seared, but not cooked through. Put all ingredients into a large slow cooker, on high. Cook for 2-3 hours or until turnips are squishy to a fork poke.

This freezes well, and if you wish, you can pull of any fat that rises to the surface when it cools (but this is what makes the stew very rich and savory, so I’d leave it in!)