Beef Stew With Parsnips, Shallots & Rosemary

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6 pounds beef bottom round, fat removed, cut into 1-inch pieces

Salt and freshly ground pepper to taste

4 tablespoons finely chopped fresh rosemary

2 to 4 tablespoons olive oil

4 cups red wine

3 pounds shallots, peeled and halved (quartered if very large)

8 cups low-salt beef broth

3 pounds parsnips

2 pounds red new potatoes, unpeeled

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