If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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