Pre-heat oven to 375°F. In a stove top/oven safe pot, melt the coconut oil over medium high heat. Add the onion, garlic, carrots and celery. Sauté for about 10 minutes or until soft. Stirring often.

Add in sweet potato, beans, stock, turmeric and sea salt. Stir well and simmer on low heat for 3 - 5 minutes.

Remove from heat, toss on the lid and pop the whole pot into the oven.

Bake for 30 minutes. Be sure to check the stew every 7-10 minutes to stir. Add more stock if the stew is too thick for your preference.

With 5 minutes left on the oven timer, add in the kale and stir well.

Remove from oven and serve. This stew also freezes really well so you can even make it ahead!