Cover and cook, skimming the broth every now and then, for about 1 1/2 hours, or until the beef is tender. Add the onions and carrots and cook for 10 minutes with the lid on. Add the potatoes and keep cooking until the vegetables are soft, about 30 more minutes. If the stew is too dry, add broth or water. Salt and pepper can be added to taste. Pour the soup into 4 bowls and serve.
