In a cast iron skillet or pan, heat 2-3 tbs olive oil. Add the onion, celery and carrots. Saute until the onions are translucent and the celery has cooked through. Set Aside.
In a heavy bottomed dutch oven, heat 2 tbls olive oil. Brown the beef stew meat. Add the onion, celery, carrot mixture and tomatoes to the beef stew meat and saute for an additional 3-5 minutes.
Incorporate the beef stock, red wine, turnips and rutabagas. Season with sea salt and crushed pepper.
Bring to a boil, reduce the heat, cover and simmer for 2-3 hours.
20 minutes before serving, add the potatoes and simmer until they are tender. Serve.