1 Pound(s) Approx. Stew Beef
1 Cup(s) Turnip or Rutabaga cubed
1 Cup(s) Onion chopped
1 Cup(s) Carrot sliced
1 Cup(s) Potato cubed
2 Each(s) Bay Leaves
1 Teaspoon(s) Fresh Rosemary, finely chopped
1 Teaspoon(s) Garlic, finely chopped
1 Teaspoon(s) Fresh Basil, finely chopped
1 Tablespoon(s) Fresh Parsely, chopped
2 Tablespoon(s) Olive Oil
2 Cup(s) Water (cover vegetables)
1/4 Cup(s) Tamari
2 Tablespoon(s) Worcestershire
1 Cup(s) Stout Beer
1/2 Cup(s) Celery, flaked
1/4 Cup(s) Water
1/3 Cup(s) Arrowroot (or Flour)
Brown the stew beef a bit in bottom of the pot with olive oil.
Place next 9 ingredients (all the ones above the water) in a stew pot and saute at medium for about 8 minutes, stirring occasionally to avoid burning. I usually just throw all this in with the beef after it's browned, but you may want to saute the veggies separately in the stockpot while browning the beef in a fry pan. Just make sure you brown the beef before you put the veggies in with it.
Combine the beef and veggies in the stockpot if you haven't already. Add water, tamari, worcestershire and stout beer. Bring mixture to low boil or simmer. Cook for another 30 to 45 min or until vegetables are tender.
Add celery at the very end of the cooking process to retain color.
Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot mixture. Turn heat back on to medium and stir constantly until thickened.
Serve stew over noodles, rice, or mashed potatoes (or just in a bowl). Peas can be substituted for the celery and added at same time to retain color.
Note that I often increase (as much as double) the beef and veggies without increasing the spices, tamari, worcestershire, and beer. You can mess around with it to get the flavor you want. Taste the broth and see if you need more of those ingredients. Remember, the veggies need to be covered with liquid to cook so if you got too much stuff you'll at least need more water.
*flaked refers to a style of cut in which the food is thinly sliced at a 45 degree angle.