1. Brown the Beef
Heat Beef Tallow in a large pot. Brown the stewing beef in batches, then set aside.
2. Sauté Veggies
In the same pot, sauté onion and garlic for 2-3 minutes.
3. Simmer
Add the beef back with potatoes, carrots, celery, broth, wine, bay leaves, thyme, and rosemary. Bring to a boil, then simmer on low for 1.5-2 hours, until beef is tender.
5. Serve
Remove bay leaves and garnish with parsley.