Hearty Cranberry Bison Stew Recipes

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HEARTY CRANBERRY-BISON STEW



Hearty Cranberry-Bison Stew image

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

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 2h30m

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 693.4 mg, Sugar 12.5 g

HEARTY CRANBERRY BISON STEW



Hearty Cranberry Bison Stew image

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.

Provided by Food Network

Time 2h30m

Yield 8 Servings

Number Of Ingredients 15

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

Steps:

  • 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.

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