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

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

259 calories; protein 23.1g 46% DV; carbohydrates 24.6g 8% DV; fat 7.3g 11% DV; cholesterol 58.1mg 19% DV; sodium 693.4mg 28% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2013
As an Allstar Ambassador it was my pleasure to work with the Bison Council. This was a recipe I choose to make and rate. As I thought it was out of my comfort zone with adding cranberries to a savory dish...Little did I realize what a treat it was. The pairing of bison with the cranberries was fantastic. During the cooking process the berries broke down and melded with the broth meat and herbs and it made an excellent addition to my family's dinner. One bowl was left after everyone sat down to eat and really raved that it was quite delicious. I've used ground bison before and this was a 1st using it in tender cuts of roast. I will so be buying it as a great dinner treat for my family. This recipe was exceptionally wonderful meat was tender the broth and vegetables were over the top awesome! The recipe as a whole was just outstanding. If I had enough for the family to have leftovers for another dinner they would be gone right now;-) thank you for allowing me to be apart of making this meal. It's a winner! Read More
(6)

Most helpful critical review

Rating: 2 stars
11/22/2013
Eww. Really gamey. Maybe my grocery store didn't have good bison but I sure paid top dollar for it. If you don't like game don't try this. Read More
(1)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/11/2013
As an Allstar Ambassador it was my pleasure to work with the Bison Council. This was a recipe I choose to make and rate. As I thought it was out of my comfort zone with adding cranberries to a savory dish...Little did I realize what a treat it was. The pairing of bison with the cranberries was fantastic. During the cooking process the berries broke down and melded with the broth meat and herbs and it made an excellent addition to my family's dinner. One bowl was left after everyone sat down to eat and really raved that it was quite delicious. I've used ground bison before and this was a 1st using it in tender cuts of roast. I will so be buying it as a great dinner treat for my family. This recipe was exceptionally wonderful meat was tender the broth and vegetables were over the top awesome! The recipe as a whole was just outstanding. If I had enough for the family to have leftovers for another dinner they would be gone right now;-) thank you for allowing me to be apart of making this meal. It's a winner! Read More
(6)
Rating: 5 stars
11/16/2013
I would have liked to give this recipe 4.5 stars if that was an option. It was very good my husband and I really liked it and would make it again. We followed the recipe exactly. The bison was delectable and extremely tender. The cranberries added a unique flavor and depth but you have to be sure to cook it for the prescribed time otherwise the cranberries taste like barf (we tried them half way through). Overall a very satisfying interesting and healthy meal. Can't wait to have the leftovers tomorrow. Read More
(3)
Rating: 5 stars
11/16/2013
Made this tonight and it was a big hit! I didn't have any marjoram so I used sage. Talk about wonderful! Thanks for the great recipe! Read More
(3)
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Rating: 5 stars
04/02/2014
Great one! We have a little problem with bisons in Czech but I found an aurochs (I now it sounds a little bit weird but we are weird country) and it was delicious. Thanks:) Read More
(2)
Rating: 2 stars
11/22/2013
Eww. Really gamey. Maybe my grocery store didn't have good bison but I sure paid top dollar for it. If you don't like game don't try this. Read More
(1)
Rating: 5 stars
11/27/2013
This was a great twist on a classic stew. I live in the north east so I did substitute bison with beef. Because I work graveyard shifts I did this in a slow cooker while I slept during the day. It was so nice to wake up to the delicious smell of this stew! When I visit my family out west I'll be sure to try this again more true to the recipe. Read More
(1)
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Rating: 4 stars
12/29/2018
This went over very well at the family Christmas potluck. I cooked it as directed but then after the two hour cook time it went into a crockpot on warm for about 5 hours. It tasted MUCH better after the 5 hours than it did at the two hour point. I will make it again but I won't coat the meat in flour before browning. I will grown the meat and onion together in the oil then without draining the fat I'll make a roux with a bit of added butter and some flour then I will add the liquids and add the meat back to simmer for 1.5 hours then add the carrots and celery for 30 min. Then I would mix the beef broth and flour and stir in as much as needed to reach the desired consistency. Doing it this way (without coating the meat before browning) results in a much smoother liquid with a nicer appearance. Read More
(1)
Rating: 5 stars
01/03/2016
Made several times and only gets better! Possibly the best recipe on this site!! Read More
Rating: 5 stars
03/22/2017
I had venison tenderloin that I used instead of bison. Instead of fresh cranberries I added 6oz dried in the beginning and at the end added a can of whole cranberries. The cranberry makes all the difference in this recipe. Everyone who tried it thought I used beef. Read More