4 lbs beef (chuck roast, butt roast, or another tough cut of beef)
2-3 lbs Russet Potatoes
1 lb carrots
5.5 Tbs Beef Base (not bullion)
1 Tablespoon Worchestershire Sauce
2 teaspoons lemon juice
2-3 Tablespoon oil
Salt and Pepper to taste
Cornstarch slurry (1 1/4 cup cornstarch and 1 1/4 cup water)
Trim excess fat and silverskin off beef. Cut into 1-1.5 inch chunks. Salt liberally.
Heat 8+ quart stockpot on medium-high until quite hot, then add oil. Immediately add beef to the oil and brown on all sides. If too much liquid builds up, drain off and replace oil and continue browning. Once all the meet is “sufficiently” browned, add half of the water and all of the beef base, Worcestershire sauce, and lemon juice. Turn down to low heat and allow to simmer for 2-3 hours1 (depending on the toughness of the meat).
With 2 hours remaining, cut up carrots into bite-sized (about 1 inch) pieces and add them to the pot along with the remaining water. Sample the broth and add salt, pepper, garlic, Worchestershire sauce, or other desired spices as needed.
With 1 hour remaining, cut potatoes into bite-sized pieces (about 1-1.5 inches) and add them to the pot. Allow to simmer for 45 minutes.
Add cornstarch slurry to broth2 and stir quickly to disperse slurry before it clumps up. Bring back to a boil, stirring occasionally as once it is thickened, the broth may scorch to the bottom of the stockpot.
If the meat is becoming tender faster than desired, turn the heat down to as low as you can until time to add other ingredients.
Cornstarch will not reach its full thickening potential until boiled. You may need to add more (or less) slurry depending on how thick you like your broth.