2 Tbsp Tallow 

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

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

1lb Bison, Beef, Lamb or 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 tbsp Italian Seasoning or Herbs De Provence  

3 Tbsp Arrowroot Flour 

Heat the skillet over medium heat. 

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

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

When the carrots have browned slightly and the onions have softened, add the garlic and cook for 3 minutes or until fragrant. 

Then, transfer the veggies into the Dutch oven. 

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

Turn the burner to medium heat and add enough bone broth so that the liquid is just covering the meat. Add the bay leaves.

Cover and bring to boil. 

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