2 Tbsp Tallow 

3lb Flank Steak, Stew Meat, or Roast (Bison, Beef or Elk-cut into bite-sized pieces) 

1lb Bison, Beef,Lambor Elk Heart, cut into bite-sized pieces 

1lb Bison, Beef, Lambor Elk Kidneys,cut into bite-sized pieces 

Optional: 1/2lb Bison, Beef or Elk Spleen, cut into bite-sized pieces 

4 whole Carrots, large, cut into bite-sized pieces 

1 whole Onion, large, cut into bite-sized pieces 

Optional: 1lb Mushrooms 

1 tbsp minced garlic 

1 cup red Wine 

3 cup Bone Broth, (just enough to cover the meat) 

2 tsp onion powder 

2 tsp paprika 

Salt and pepper 

1 tbspItalian Seasoning or Herbs De Provence 

3 Tbsp Arrowroot Flour 

Heatthe skillet over medium heat. 

Add the meat to the skillet in threebatches and sear on all sides. 

Then, place the meat into a large Dutch oven. Whenall the meat has been browned, sauté thecarrots, (mushrooms if you would like) and onion in the skillet. 

When the carrots have browned slightly and the onions have softened, addthe garlic and cook for3 minutes or until fragrant. 

Then, transfer the veggies into the Dutch oven. 

Sprinkle everything with seasalt,pepper,onion powder, herbs, arrrowroot powder and paprikaand pour one cup of red wine over the mixture. 

Turn the burner to mediumheat and add enoughbone broth so that the liquid is just covering the meat. Add the bay leaves.

Cover and bring toboil. 

Then, turn down the heat to simmer and cook for 4 hours.