Hearty Beef Stew

1. Preheat oven to 300F.

2. Peel onion, halve, and slice into ¼ inch semi circles. Peel carrots and roughly chop into ½ - ¾ inch rounds. Roughly chop celery and parsnip into ½ - ¾ inch pieces.

3. Peel and chop garlic. Chop rosemary and thyme.

4. Heat tallow over medium-high heat in a large oven-safe pot. Add half of the beef to the hot oil and stir frequently until browned. Remove from pot.

5. Brown the other half of the beef. Remove it from the pot too.

6. Add vegetables and garlic to the pot. Add additional oil if needed (this will depend on how fatty your beef is).

7. Stir relatively frequently and cook until vegetables are starting to get soft, about 10 minutes.

8. Add the meat back to the pot. Add the rosemary, bay leaf, and thyme to the pot. Add broth, wine, tomato paste, and salt.

9. Cook in oven for 3 hours (or more). Make sure beef has an internal temperature of 145F.

10. For a thicker stew, you can scoop out some of the vegetables and broth and puree with an immersion blender.