Step 1

Heat the oil in a large frying pan over medium-high heat. Saute the onion, parsnips, carrots, celery, garlic, tarragon, rosemary, and beef for 5 to 10 minutes, until the ingredients begin to soften and brown. Drain off any excess fat.

Step 2

Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.

Step 3

Add the fennel. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.