Hearty Cranberry-Bison Stew recipe

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Ingredients

½ 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 ½ cups fresh cranberries, rinsed
½ cup chopped onion
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 cups frozen cut green beans
1 ½ cups chopped carrots
1 cup sliced celery

Nutrition Info

259.2 calories
carbohydrate: 24.6 g
cholesterol: 58.1 mg
fat: 7.3 g
fiber: 3.2 g
protein: 23.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 693.4 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

Bison meat's rich flavor is complemented by fresh cranberries, herbs, and vegetables in this tasty stew with a tangy twist.

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