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.
- 2 pounds bison chuck roast, cut into ¾-inch cubes, or bison stew meat
- ½ cup all-purpose flour
- 3 tablespoons vegetable oil
- Two 14½-ounce cans beef broth
- 2 cups cranberry juice or cranberry juice cocktail
- 1½ cups fresh cranberries, rinsed
- 1/2 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
- 1½ cups chopped carrots
- 1 cup sliced celery
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. 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.