Nice work.
I’ve never sautéed the veggies like that, except for tossing the onions and celery in with the meat after it browns. Too many carrots for me. I want a few taters, some frozen corn, and a bit of barley. Also add a few green beans, but too many will futz up the flavor.
Bison are long gone here, so I use beef chuck. I have some thick “crockpot roasts” that my butcher cut from my doe last month. Might try one of those.
