Stew with Root Vegetables

Name: Stew with Root Vegetables
Ingredients: 6 tablespoons oil (I'm using olive); 2 pounds cubed stew meat (I'm using fatty beef brisket); 2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust); Salt and pepper; 2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips); 1/4 to 1/2 cup flour; 1/4 cup tomato paste (if you have it); 2 quarts (8 cups) liquid (I'm using beef stock); 2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins); 2 tablespoons fresh rosemary, optional