3 pounds buffalo rump meat, cut into 2” cubes
1 cup red Bordeaux
2 cups beef stock
12 carrots, small or sliced
12 white onions, small
12 mushrooms
12 turnip slices
¼ cup Organic Red Palm Oil

2 cloves, whole
2 whole clove garlic, peeled
1 tsp salt
4 slices bacon
1 large bay leaf
8 crushed peppercorns

Place the cubed meat in a large dish and cover with the wine, cloves, salt, 1 garlic clove and the peppercorns. Stir the mixture and marinate the meat in the refrigerator for 1 hour, stirring every 15 minutes. Cut the bacon into small pieces and fry them over low heat. Remove the meat and add to the bacon along with the remaining garlic clove. Reserve the marinade. Cook over high heat until the meat is nearly black all over.
Transfer the meat to a flameproof casserole dish with the melted palm oil in it. Add the marinade to the red palm oil along with the beef stock. Bring the mixture to a boil and boil for 10 minutes. Lower the heat and simmer for 30 minutes. Add the carrots, onions, mushrooms, and turnips. Bake, covered, at 350 for 1½ hour. Stir in peas. Adjust seasoning as desired and garnish with chopped parsley.

Serves 6-8