Hearty Cranberry Bison Stew

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A rich satisfying autumn dish that fills your house with a spicy sweet aroma while it simmers. Taste the magic that happens when you combine hearty bison with tart cranberries and fresh vegetables.
Total: 2 hr 30 min
Prep: 30 min
Cook: 2 hr
Yield: 8 Servings
Total: 2 hr 30 min
Prep: 30 min
Cook: 2 hr
Yield: 8 Servings

Ingredients

  1. 3 tablespoons vegetable oil
  2. Two 14½-ounce cans beef broth
  3. 2 cups cranberry juice or cranberry juice cocktail
  4. 1½ cups fresh cranberries, rinsed
  5. 1/2 cup chopped onion
  6. 1 teaspoon dried thyme
  7. 1 teaspoon dried marjoram
  8. 1 tablespoon sugar
  9. 1 teaspoon salt
  10. ½ teaspoon black pepper
  11. 2 cups frozen cut green beans
  12. 1½ cups chopped carrots
  13. 1 cup sliced celery
  14. 2 pounds bison chuck roast, cut into ¾-inch cubes, or bison stew meat
  15. ½ cup all-purpose flour

Instructions

  1. 1.Reserve ¼ 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. 2.Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour, or until bison and vegetables are tender. Stir the remaining ½ cup broth and the reserved ¼ cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 304
Total Fat 11 g
Saturated Fat 3 g
Carbohydrates 24 g
Dietary Fiber 3 g
Sugar 12 g
Protein 28 g
Cholesterol 71 mg
Sodium 793 mg
Serving Size 1 of 8 servings
Calories 304
Total Fat 11 g
Saturated Fat 3 g
Carbohydrates 24 g
Dietary Fiber 3 g
Sugar 12 g
Protein 28 g
Cholesterol 71 mg
Sodium 793 mg

 

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