Hearty Cranberry-Bison Stew

Ingredients

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

Equipment

• bowl
• ziploc bags
• dutch oven

Directions

1. Reserve 1/4 cup of the flour.
2. Place the remaining flour in a resealable plastic bag.
3. Add bison chuck roast cubes, a few at a time, shaking to coat.
4. 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.
5. 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.
6. 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.