Rinse beans. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Set aside.
Trim fat from meat. Cut meat into 1-inch pieces. In the same Dutch oven brown meat, half at a time, with the onion and garlic in hot oil. Drain fat. Add drained beans, chicken broth, wine, and bay leaves to meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
Remove bay leaves. Stir in carrots, celery root, celery, rosemary, salt, and black pepper. Return to boiling; reduce heat. Smmer, covered, about 30 minutes or until beans are nearly tender. Uncover and boil gently about 30 minutes more or until beans are tender and liquid thickens, stirring occasionally. Makes 6 servings.