Hearty Cranberry-bison Stew

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 2 pounds bison chuck roast, cut into 3/4-inch cubes, or bison stew meat
• 3 tablespoons vegetable oil
• 2 (14.5 ounce) cans beef broth
• 2 cups cranberry juice or cranberry juice cocktail
• 1 1/2 cups fresh cranberries, rinsed
• 1/2 cup chopped onion
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups frozen cut green beans
• 1 1/2 cups chopped carrots
• 1 cup sliced celery

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• reserve 1/4 cup of the flour. place the remaining flour in a resealable plastic bag. add bison chuck roast cubes, a few at a time, shaking to coat. heat oil over medium-high in a 5- to 6- quart dutch oven or pot. brown bison cubes in batches on all sides in hot oil. drain off fat. stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. bring to boiling; reduce heat. simmer, covered, for 1 hour.
• stir in green beans, carrots, and celery. simmer, covered, for 1 more hour or until bison and vegetables are tender. stir the remaining 1/2 cup broth and the reserved 1/4 cup flour in a small bowl until smooth; stir into stew. cook and stir until thickened and bubbly; cook and stir 1 more minute.