BCL - Hearty Cranberry-Bison Stew You Have To Try

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Hearty Cranberry-Bison Stew

"Bison meat's rich flavor is complemented through clean cranberries, herbs, and greens on this tasty stew with a tangy twist."

Ingredients :

• 1/2 cup all-purpose flour
• 2 pounds bison chuck roast, cut into three/four-inch cubes, or bison stew meat
• three tablespoons vegetable oil
• 2 (14.5 ounce) cans pork broth
• 2 cups cranberry juice or cranberry juice cocktail
• 1 1/2 cups clean cranberries, rinsed
• half cup chopped onion
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 tablespoon sugar
• 1 teaspoon salt
• half teaspoon black pepper
• 2 cups frozen cut inexperienced beans
• 1 1/2 cups chopped carrots
• 1 cup sliced celery

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

• Reserve 1/four cup of the flour. Place the ultimate flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-excessive in a 5- to six- quart Dutch oven or pot. Brown bison cubes in batches on all aspects in warm oil. Drain off fats. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce warmth. Simmer, blanketed, for 1 hour.
• Stir in inexperienced beans, carrots, and celery. Simmer, covered, for 1 extra hour or until bison and veggies are smooth. Stir the ultimate 1/2 cup broth and the reserved 1/4 cup flour in a small bowl till clean; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.

Notes :

• Note: Recipe evolved and tested by the Better Homes and Gardens® Test Kitchen the usage of High Plains Bison products.

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