1. In a pot or pan deep enough to hold the soup, brown the meat. Remove and set aside.
2. Add the butter and oil to the pan and heat over a Med-High tempurature until the butter melts. Add the Onions and cook them until transluscent. Add salt and pepper to taste along with the Sage, Thyme, Cayenne and chiffonade of Basil.
3. Add the Turnip and Garlic. Saute with the Onion for 4 - 6 minutes. Re-season.
4. Add the Tomato and Garlic Powder and cover the contents of the pot with the Broth.
5. Bring to a boil, reduce heat to a simmer and continue cooking for about 10 minutes. If needed, thicken the Stew with a mixture of Cornstarch and more Broth. Serve over Chicken Broth Rice or regular rice.

This recipe serves 2.