I used a 1kg/2.2lb chuck roast cut into roughly 3.5cm/1.5 inch cubes, 300g/10 ounces of chunky cut carrot, and one really big onion. I added 15mL/1 Tbsp each of soy sauce and Worchestershire sauce, and swapped out the salt for mushroom salt. It filled the house with the most heavenly aroma. Not "Call Yankee Candle" but "Make it a big bowl" good. I don't pay much attention to timing. Once it's simmering, I let it go until it's almost there and do the last half hour uncovered to reduce the gravy. I don't use arrowroot or cornstarch thickened. If it's still too soupy at the end, I stir in some instant mashed potatoes until I like the texture. Pure starches thin out when you freeze them , and I always freeze the leftovers from this for lunches or days when I don't feel like cooking.
