Roast Beef Autumn Stew

This is a warming, super easy to make comforting stew. There’s nothing like a stew on a cool autumn evening. Stews resemble soups but because they have less liquid and cooking times, stews have a thicker, gravy-like texture. Stews are convenient, quick and cost effective. Great for busy professionals and/or families.

Before there was agriculture, there was the turnip. Turnips are cruciferous root vegetables rich in fiber, dietary nitrates and sulforaphanes, all of which are associated with improving colon, heart and vascular health.

Rutabaga’s, also known as yellow turnips, are a cross between a cabbage and a turnip. They are extremely nutritious and well known for their antioxidant content.

Roast Beef Autumn Stew


  • 3 lbs (1½ kg) sirloin/ribeye chopped into uniform pieces
  • 4 cloves garlic chopped
  • 1 cup (250) chopped tomatoes
  • 1 cup (250 ml) chunky chopped onion
  • 1 cup (250 ml) chunky chopped carrots
  • 2 cups (500 ml) chunky chopped parsnips
  • 2 cups (500ml) chunky chopped turnips or rutabaga
  • 1 can high fat coconut milk
  • 4 cups (1.75 liters) filtered water
  • 2 T. coconut oil
  • ½ cup (125 ml) Balsamic Vinegar
  • 2 T. Mrs. Dash or other favorite herbs and spices
  • 2 Bay leaves
  • 2 T. crushed chili peppers
  • dash of salt and pepper to taste


  • In a large pot add coconut oil and brown meat and garlic about 2 minutes
  • Add all other ingredients except coconut milk
  • Bring to a slow boil then simmer for 3-4 hours
  • Remove bay leaves and add coconut milk

Serving suggestions

  • Add more chili peppers or Tabasco sauce for more heat
  • For an Indian flavor add 1 tsp of each cumin, garam marsala and curry powder

Photo by Brodie Vissers from Burst

Bon Appetite!...TKH