BCL - Hearty Cranberry-Bison Stew Best Dishes
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Hearty Cranberry-Bison Stew |
"Bison meat's rich flavor is complemented with the aid of fresh cranberries, herbs, and vegetables in this tasty stew with a tangy twist."
Ingredients :
- half cup all-cause flour
- 2 kilos bison chuck roast, reduce into three/4-inch cubes, or bison stew meat
- three tablespoons vegetable oil
- 2 (14.Five ounce) cans beef broth
- 2 cups cranberry juice or cranberry juice cocktail
- 1 half of cups fresh cranberries, rinsed
- 1/2 cup chopped onion
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon sugar
- 1 teaspoon salt
- half teaspoon black pepper
- 2 cups frozen reduce green beans
- 1 half 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 closing 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 six- quart Dutch oven or pot. Brown bison cubes in batches on all sides in warm oil. Drain off fats. Stir in three cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; lessen warmth. Simmer, protected, for 1 hour.
- Stir in green beans, carrots, and celery. Simmer, protected, for 1 more hour or till bison and greens are soft. Stir the closing half of cup broth and the reserved 1/four cup flour in a small bowl till clean; stir into stew. Cook and stir till thickened and bubbly; cook dinner and stir 1 extra minute.
Notes :
- Note: Recipe evolved and tested by way of the Better Homes and Gardens® Test Kitchen the usage of High Plains Bison products.
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