1. Cut beef into 1 inch cubes.
2. In a large saute pan or Dutch oven, heat oil over medium-high heat, quickly sear beef on all sides (do not overcrowd), season with salt and pepper. Add 1 1/2 cups of water, stir in rosemary, thyme and parsley. Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 hour.
3. Stir in the vegetables (chopped celery, carrots, onion and potatoes), and add the rest of the water. Dissolve arrowroot starch in small amount of cold water and add to the stew.
4. Season with salt and pepper to taste. Cover and continue to simmer until the vegetables are tender, about 30-40 minutes.