Standard "stew method."  

• Sear the meat, pull it.  

• Sauté the diced veggies. 

• Add a tablespoon or two of flour to make a roux. 

• Add stock and dry red wine. 

• Add the starch (for us wild rice or barley).   

• Put the meat in whole to just lend their flavor, then when the rice/barley is nearly done, pull the meat and slice it.  

• Add seasoning. 

That's the method.  Now the specific (semi-specific) ingredients.  This was a "Fridge Purge" stew made mainly with what we had on hand.  

• 5 pieces sausage, probably Italian and Spanish Chorizo, but we can't be sure.   Again, fridge purge.

• 2 Bison Steaks totaling ~ 12.5 oz.   You can absolutely use beef but I have issues with beef.  

And the veg, all diced ~ 1/2 inch dice:

• 2-3 small peeled parsnips.

• 3-4 carrots.

• 3-5 stalks celery.

• 1  Hungarian wax pepper or other mildly hot pepper. 

• 5-7 baby bella mushrooms

• one sweet onion

• one large or two small leeks. 

Seasoning was parsley, oregano, herbs de Provence, salt, pepper, Worcestershire sauce, all to taste plus a little bit of orange blossom vinegar.  

Oh, and the fat we used to cook everything in to begin with wasn't our usual pancetta but duck fat saved from our Easter duck breasts.