CRANBERRY BISON STEW

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.

• 2 lb bison chuck roast, cut into 3/4-inch cubes, or bison stew meat

• 1/2 cup all-purpose flour

• 3 tbsp vegetable oil

• 29 oz beef broth

• 2 cup cranberry juice or cranberry juice cocktail

• 1 1/2 cups fresh cranberries, rinsed

• 1/2 cup chopped onion

• 1 tsp dried thyme

• 1 tsp dried marjoram

• 1 tbsp sugar

• 1 tsp salt

• 1/2 tsp black pepper

• 2 cups frozen cut green beans

• 1 1/2 cup chopped carrots

• 1 cup sliced celery

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.