Preparation

Heat 2 tablespoons of the oil in a HexClad 5 QT Dutch Oven over medium-high. Season beef with salt and pepper. Working in two batches, cook beef, flipping a few times, until golden brown all over, about 6 to 8 minutes per batch. Transfer to a bowl.

Discard excess fat from Dutch Oven and add another tablespoon of the oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened and light golden, about 4 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits from bottom, 1 minute. Add whole peeled tomatoes, broth, and the 2 tablespoons chopped rosemary.

Return beef to Dutch Oven along with any accumulated juices in bowl. Bring to a boil, then partially cover and reduce heat to medium-low. Simmer, stirring occasionally, for 1 1/2 hours. Add potatoes, carrots, and fennel and continue to simmer partially covered over medium-low heat until everything is very tender, about 1 hour more. Season with salt and pepper and remove from the heat. 

In an 8" HexClad Hybrid Pan, heat remaining 2 tablespoons of oil over medium. Add remaining rosemary needles and cook, stirring a few times, until needles crisp and stop sizzling, 30 seconds to 1 minute. Remove rosemary to a paper towel lined plate. Let cool. Combine crisped rosemary with chives and parmesan. 

Serve beef stew topped with sour cream and crisped rosemary mixture.