Three Sisters Stew

Three Sisters’ Stew is a delicacy that has been lost and forgotten over time as a staple dish for the Native American tribes. A favorite throughout tribes, this dish has easy-to-get ingredients and a high-yield outcome!

• 1 pound butternut or kabocha squash

• 1 teaspoon maple syrup

• 2 teaspoons kosher salt, divided, plus more to taste

• 1 pound bison ribeye, cut into 1-inch stew cubes

• 2 tablespoons vegetable oil

• 2 tablespoons duck fat

• 2 medium yellow onions, cut into 1/4-inch slices (about 3 cups)

• 1 tablespoon minced garlic

• Water, as needed

• 8 cups bison or beef stock, divided

• 2 (15.5-ounce) cans hominy, drained and rinsed (about 3 cups)

• 3 cups cooked black tepary beans or 2 (15.25-ounce) cans black beans, drained and rinsed

Preheat the oven to 400°F, cut squash in half lengthwise and remove seeds, then place cut side up on a foil-lined baking sheet, rub with maple syrup, sprinkle with 1/2 teaspoon salt, and roast for 40 to 50 minutes until tender.

Sprinkle bison with 1 teaspoon of salt.  

Heat oil in a large heavy pot and brown bison on all sides for about 6 minutes, adjusting heat to prevent overbrowning.  

Remove bison and add duck fat, onions, and garlic to the pot, scraping up browned bits.  

Cook the onion mixture over medium-high heat until very softened and caramelized, about 20 minutes, deglazing with water as needed.  

Scoop roasted squash flesh into a blender, discarding skins, and add onion mixture with 4 cups of stock; blend until smooth.  

Return the squash mixture to the pot, add bison, remaining stock, and 1/2 teaspoon salt, then simmer for 5 minutes.  

Lower heat to medium-low, partially cover, and simmer until bison is tender, about 1 hour and 20 to 40 minutes, adding water as needed to keep bison submerged.  

Stir in hominy and black beans, and cook uncovered, stirring occasionally, for 5 to 8 minutes until heated through, adjusting consistency with water and seasoning with salt if desired.