Bison meat's rich flavor is complemented by fresh cranberries, herbs, and vegetables in this tasty stew with a tangy twist.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
259 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 teaspoon salt
½ cup all-purpose flour
3 tablespoons vegetable oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
½ cup chopped onion
1 ½ cups chopped carrots
2 (14.5 ounce) cans beef broth
1 cup sliced celery
½ teaspoon black pepper
1 tablespoon sugar
2 cups frozen cut green beans
2 pounds bison chuck roast, cut into 3/4-inch cubes, or bison stew meat
2 cups cranberry juice or cranberry juice cocktail