1. Slice each onion in half. Cut each half into 3 or 4 crescents.
2. Peel and quarter each potato. (Do the same for rutabagas and turnips.)
3. Chop carrots into 1/2-inch slices. (Do the same for parsnips.)

Crock Pot Instructions

1. Layer in a crockpot in this order: Onions on the bottom, then carrots, potatoes, and other root vegetables. Finally, place beef, lamb, or sausage on top. It is not necessary to brown the beef in advance.
2. If adding herbs, do this now.
3. Add 4-8 cups of liquid - water, vegetable or beef stock, or Guinness (not traditional). The meat does not need to be submerged as the vegetables will release liquid as they cook.
4. Cook on low for at least 8 hours, or until potatoes do not resist a spoon and the meat falls apart when prodded with a fork.

Stove Top (Hob) Instructions

1. Fill an 8-quart pot about 2/3 full with liquid - water, broth, or Guinness (not traditional).
2. Add potatoes and meat and bring to a boil.
3. Add carrots and onions.
4. Turn the heat down to low. Place the lid on a little askew so some steam can escape.
5. Cook slowly for at least an hour, but as long as you'd like. Potatoes should be cut with no resistance and the meat should be fork tender.

Optional: To Thicken the Gravy

1. Option 1: Create a roux by melting about 1/4 cup butter and adding 1/2 cup flour (or more, if very little liquid escaped during cooking) while whisking. Add about 2 cups broth from the cooking pot, whisking constantly until the gravy is hot and bubbly.
2. Add to the cooking liquid. Stir and allow to cook about 30 minutes longer.
3. Option Two: Use a fork or immersion blender to mash a couple of the potatoes and stir into the rest of the cooking liquid.

Season

1. Finally, salt and pepper to taste.
2. If desired, garnish with fresh herbs.