Three Sisters Bison Stew

I loved this stew featuring corn (hominy), beans, and squash. It's inspired by Native American cuisine, using the "Three Sisters", or beans, corn and squash, often planted together. According to Food and Wine, where I found this recipe, "The three sisters signifies corn, beans, and squash that are planted together in a method called companion planting. Originating in North America 3,000 years ago, these three vegetables support the growth of each other by providing nutrients for each to thrive." 

For this recipe, I used canned black beans, bison stew meat (I can get that frozen here), and a mixture of canned hominy and frozen corn. You roast butternut squash and it is later pureed to form part of the broth of the soup. I bought pre-cut squash to make this recipe easier. I loved all the flavors of this stew.

Make sure you read through the recipe before starting; it is a little time-consuming because of simmer time, and it helps to be aware before starting this recipe. 

Three Sisters Bison Stew 

adapted from Food and Wine

1 pound butternut or kabocha squash
2 teaspoons kosher salt, divided, plus more to taste
1 pound bison ribeye or bison stew meat, cut into 1-inch stew cubes
4 tablespoons cooking oil, divided (I used olive)
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) (can sub in some frozen corn)
2 (15.25-ounce) cans black beans, drained and rinsed

1.  Preheat oven to 400°F. Cut squash in half lengthwise, and remove the seeds; place squash, cut side up, on an aluminum foil-lined rimmed baking sheet. Sprinkle with 1/2 teaspoon of the salt. Roast in preheated oven until tender, 40 to 50 minutes. (I roasted pre-cut squash cubes for about half the time.)

2.  Meanwhile, sprinkle bison with 1 teaspoon of the salt. Heat 2 tablespoons oil in a large heavy-bottomed pot. Add bison, and cook until browned on all sides, about 6 minutes total, adjusting heat as needed to prevent overbrowning. Remove bison, reserving drippings in pot; add the other 2 tablespoons oil, onions, and garlic, scraping bottom of pot to dissolve any browned bits. Cook onion mixture over medium-high, stirring frequently, until very softened and caramelized, about 20 minutes. (Add water, 2 to 4 tablespoons at a time, as needed, to deglaze and prevent browned bits from burning.)

3.  Scoop roasted squash flesh into a blender, and discard skins (if any); add onion mixture and 4 cups of the stock. Process until smooth, about 30 seconds to 1 minute.

4.  Return squash mixture to pot; add bison, remaining 4 cups stock, and remaining 1/2 teaspoon salt. Bring to a simmer over medium, about 5 minutes. Reduce heat to medium-low; partially cover, and simmer, stirring occasionally, until bison is fork-tender, about 1 hour, 20 minutes to 1 hour, 40 minutes. Add additional water, 1/2 to 1 cup at a time, if needed, to keep bison submerged; adjust heat as needed to maintain a simmer.

5.  Stir hominy (and corn, if using) and black beans into pot; cook, uncovered and stirring occasionally, until heated through, 5 to 8 minutes, adjusting consistency with water as needed and seasoning to taste with salt, if desired.

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