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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: : -

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.

8 servings

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