Directions

1. In large pot, heat and cook beef and bison until fat begins to render and meat is cooled all the way through. Set meat aside
2. Add onion to rendered fat, reduce heat to low, stirring constantly, and caramelize. Add all spices. Once onions are thoroughly coated and glossy from the tallow, add the tomatoes, broth and meat.
3. Reduce heat to a simmer and cook for at least an hour. (Even better if you are able to let the stew sit in a refrigerator to allow all flavors to deepen before serving.