📝 About This Recipe
Transport your senses to the high altitudes of the Andes with this Locro de Carne, a thick, soul-warming beef and potato stew that is a cornerstone of South American heritage. This hearty dish features tender chunks of grass-fed beef simmered with starchy potatoes and sweet pumpkin until they meld into a rich, velvety consistency. Infused with the smoky heat of aji panca and finished with a splash of cream and fresh cheese, it is the ultimate expression of rustic culinary craftsmanship.
🥗 Ingredients
The Meat and Base
- 2 pounds Beef Chuck or Bottom Round (cut into 1-inch cubes)
- 3 tablespoons Vegetable Oil (for searing)
- 1 large Red Onion (very finely diced)
- 4 Garlic Cloves (minced)
- 2 tablespoons Aji Panca Paste (substitute with mild smoky paprika if unavailable)
The Heart of the Stew
- 3 large Russet Potatoes (peeled and cut into cubes)
- 1.5 pounds Kabocha Squash or Pumpkin (peeled and cubed; this provides the signature color and texture)
- 5 cups Beef Stock (low sodium preferred)
- 1 cup Sweet Corn (fresh kernels or frozen)
- 1 cup Green Peas (fresh or frozen)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Cumin (ground)
The Finish and Garnish
- 1/2 cup Evaporated Milk or Heavy Cream (for richness)
- 1 cup Queso Fresco (crumbled or cubed)
- 1/4 cup Fresh Cilantro (chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
-
1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
-
2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
-
3
Brown the beef in batches, being careful not to crowd the pan. Sear until a deep brown crust forms on all sides, then remove the meat and set aside.
-
4
Reduce heat to medium. In the same pot, add the diced onion. Sauté for 5-7 minutes until translucent and soft, scraping up the browned bits (fond) from the bottom of the pot.
-
5
Add the minced garlic and aji panca paste. Cook for another 2 minutes until fragrant and the oil begins to separate from the paste.
-
6
Return the beef and any accumulated juices to the pot. Stir in the cumin and dried oregano.
-
7
Add the beef stock, cubed potatoes, and cubed pumpkin. The liquid should just cover the vegetables and meat.
-
8
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for 45-50 minutes.
-
9
Check the stew; the pumpkin and some of the potatoes should be starting to fall apart, thickening the broth naturally. Use a wooden spoon to lightly mash a few potato chunks against the side of the pot to reach your desired thickness.
-
10
Stir in the sweet corn and green peas. Simmer for an additional 8-10 minutes until the vegetables are tender.
-
11
Turn off the heat. Gently stir in the evaporated milk (or cream) and half of the crumbled queso fresco.
-
12
Taste and adjust seasoning with salt and pepper. Let the stew rest for 5 minutes before serving to allow the flavors to harmonize.
-
13
Ladle into deep bowls and garnish with the remaining queso fresco and a generous sprinkle of fresh cilantro.
💡 Chef's Tips
Choose a starchy potato like Russet or Yukon Gold, as they break down to create the characteristic creamy texture of a true Locro. Don't rush the onion sauté; slow-cooking the onions until they are 'jammy' creates a sweet flavor base that balances the savory beef. If you can't find Aji Panca, a mix of smoked paprika and a pinch of cayenne pepper is a great substitute for that earthy, mild heat. For the best results, use a heavy-bottomed cast iron pot which distributes heat evenly and prevents the thick stew from scorching at the bottom. This dish actually tastes even better the next day after the starches and spices have fully married.
🍽️ Serving Suggestions
Serve with a side of fluffy white rice or quinoa to soak up every drop of the golden sauce. Pair with a crisp, spicy Salsa Criolla (pickled red onions with lime and chili) to cut through the richness of the stew. A slice of fresh avocado on top adds a wonderful buttery contrast to the warm beef. Accompany with a glass of robust Malbec or a cold pilsner beer. Serve with warm, crusty bread for those who love to clean their bowl.