Recipe courtesy of The Bison Council

Hearty Cranberry Bison Stew

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.
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  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 8 Servings
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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

2 pounds bison chuck roast, cut into ¾-inch cubes, or bison stew meat

½ cup all-purpose flour


  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.