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 |
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- 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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