2. In a large bowl, mix arrowroot, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated.
3. Heat a soup pot or Dutch oven over medium heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in batches. As it browns, remove to a bowl.
4. When the meat is browned, add the onion, carrot, celery, and garlic to the same pot. (If it's dry, add another teaspoon or two of cooking fat.).
5. Saute the vegetables until they are soft and golden, about 10 minutes.
6. Add the tomato paste, 1 teaspoon of salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes.
7. Pour in the broth and stir to combine.
8. Add the beef and accumulated juices to the pot.
9. Cover and simmer for 1 hour.
10. Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender.
11. Simmer uncovered for 5-10 minutes to thicken the gravy, then sprinkle with minced parsley before serving.