**Hearty Cranberry-Bison Stew** Bison meat's rich flavor is complemented by fresh cranberries, herbs, and vegetables in this tasty stew with a tangy twist

Ingredients

• 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

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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.

2. 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.

3. Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour or

   until bison and vegetables are tender.

4. 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.

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This Recipe Is Published Here

bon appetit