Heat ghee in large pot or dutch over low to medium heat. Add meat and arrowroot starch. Stir to coat the meat. Continue to stir as it can easily start to stick. Add onion and allow to brown. While the meat is still red, add celery. Stir and cook about 5 minutes.
Add cabbage. Sprinkle with salt and pepper. Turn heat to low. Cover and allow to brown. Check frequently to avoid any sticking/burning. Once the cabbage is slightly browned and decreased in volume, move to the next step.
Add parsley, bay leaves, and tomato sauce. Increase heat to bring sauce to a boil. Once boiling, reduce to a simmer and keep on low heat. You can cook this for as long as you want. I recommend a minimum of 30 minutes. You will not overcook the meat. This slow, low simmering process will tenderize the meat and help the stew develop flavor. This is the part of the stew that I will allow to cook 3-4 hours before adding in the rest of the ingredients.
About two hours before ready to serve, start by adding 1 cup of broth, potatoes, and turnips. Increase heat to bring to a boil and then reduce to a simmer. About an hour before ready to serve, you can add the carrots. Adding the vegetables in this way will allow them to hold some shape and color. You can add additional broth as needed. How much you add will depend on your preference for the thickness of the stew.
Once all vegetables are tender with a fork, it is ready to serve.