One-Pot Beef Stew

STOVETOP METHOD

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1. Pat the beef dry and season with salt and pepper. Warm tallow in a Dutch oven over medium-high heat. Sear the beef 3–5 minutes per side until deeply browned. Remove and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and sauté until softened, about 8 minutes. Stir in the tomato paste, broth, and wine, then return the beef to the pot. Bring to a boil, reduce to a simmer, and cook for 60 minutes.
3. Add the potatoes and continue simmering for 30 minutes more, until the beef is tender (at least 160°F internally), the vegetables are fork-tender, and the broth is rich and deep in color.
4. Serve with fresh herbs and sourdough. Refrigerate leftovers for up to 4 days, or freeze for up to 2 months.

INSTANT POT METHOD

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1. Using the Sauté function, brown the beef and soften the onion, garlic, carrots, and celery as directed above. Stir in the tomato paste, broth, and wine, then return the beef to the pot.
2. Secure the lid and cook on High Pressure for 35 minutes. Allow a 15-minute natural release, then vent any remaining pressure.
3. Meanwhile, bring a small pot of salted water to a boil and cook the potatoes separately until just fork-tender. Drain.
4. Stir the cooked potatoes into the stew before serving.