Bison Council

Bison Recipes

Hearty 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.

Hearty Cranberry Bison Stew
Prep Time:
30 Minutes
Cook Time:
2 Hours


  • 2 pounds bison chuck roast, cut into 3/4-inch cubes, or bison stew meat
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • Two 14 1/2-ounce cans beef broth
  • 2 cups cranberry juice or cranberry juice cocktail
  • 1 + 1/2 cups fresh cranberries, rinsed
  • 1/2 cup chopped onion
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups frozen cut green beans
  • 1 + 1/2 cups chopped carrots
  • 1 cup sliced celery


  1. 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.
  2. 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.