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Author Notes: This is my version of a traditional stew that we always include for special gatherings and celebrations. The 3 sisters are beans, squash and corn, together they insure prosperity. The Buffalo is the great provider. In this way we honor that which sustains us, and our friends & family Which is what the holidays are all about after all, oh yeah and good eats too! ----- Enjoy Chef O Eaglerider - ChefO
- 1 pound Buffalo, ground or chunks (if you can’t find buffalo use beef)
- 1 teaspoon garlic, minced (adjust to your taste)
- Oil, as needed
- 1 pound Butternut Squash, cubed
- 2 Onion, sweet, diced
- 2 Red Peppers, diced
- 2 cups Corn, fresh or frozen
- 2 cups Beef Stock
- 2 cups Tomato, diced
- 2 tablespoons Tomato paste
- 2 cans Pinto Beans*, drained
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 2 teaspoons Oregano
- Salt & Pepper to taste
- In a stock pot brown the meat with some oil, salt & pepper and garlic.
- Add the next four ingredients one at a time and sauté a couple minutes each to caramelize.
- Add stock bring to simmer.
- Add remaining ingredients.
- Simmer about 45 minutes.
- Feel free to adjust the seasoning to your taste. You can simmer longer and mash up some of the beans & squash to adjust its thickness.
- *Pinto or Tepary are traditional but you can use any type.
- This recipe was entered in the contest for Your Best Open House Dish