One-pot beef and potato stew

Trim some fat and cut the chuck roast into decent-sized bite chunks.

Sear the beef in two batches in a hot pan with a little oil, seasoning a little, adding beef tallow; flip, brown and remove each batch.

Add a little more tallow, the potato, carrot and onion and cook three or four minutes to begin to soften.

Add the garlic with a tiny shot of oil and cook one minute.

Add a couple tablespoons of tomato paste and let it toast a minute or so before mixing it in.

Add beef broth and bring to a bubble; add a cup of red wine.

Season with kosher salt, pepper and a little dry thyme; return the beef and its juices.

Bring to a boil, cover, turn down to a simmer and cook an hour and a half to two hours until the beef is very tender and the potatoes soft; if not, a few more minutes.

Optionally mix cornstarch with water into a slurry and stir it into the hot liquid a little at a time until slightly thickened and glossy.

Finish with a little parsley; serve over rice or noodles.