Peel, wash and chop onions. Peel, wash and chop celery. Peel, wash and chop carrots and turnips.If the beef and lamb have some fat on them, make sure to cut off most of the fat. Cut the beef and lamb into bite sized pieces.
Heat up on the oil in a dutch oven. Once the oil is hot, add both beef and lamb, and cook for 5-8 minutes, while stirring the meat occasionally. Add onions, celery and carrots to the pot. Continue cooking and stirring the stew for 5-6 more minutes, stirring occasionally.
Add half cup of water, and let it deglaze and cook for a few minutes. Season the stew with a bit of salt and black pepper, and stir to mix them in. Add crushed tomatoes and stir some more. Add water, to cover the meat, and stir.
Bring the stew to a boil, then lower the heat and simmer the stew for about an hour. Add the turnips to the stew. Cook until the turnips and the meat are soft.Sprinkle the stew with parsley.