In a large bowl, mix the arrowroot, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Add the stew meat and toss to coat meat in the arrowroot powder.
In a large skillet, heat the oil over medium-high heat. Add the stew meat and brown for 3 to 4 minutes, turning to ensure even browning on all sides. Transfer the meat to a plate and set aside. With the heat still on, add the broth to the skillet and scrape the bottom of the pan to loosen up any brown bits.
Prepare a slow cooker. Add the broth from the skillet, onions, garlic, potatoes, carrots, mushrooms, cabbage and all herbs. Season with remaining salt and pepper.
Cook on low for 4 hours or until meat is cooked through and vegetables are tender. Check for seasoning when stew is finished, and season to taste with more salt and pepper, if desired.
Store all leftovers in an airtight container in the refrigerator for up to 5 days