📝 About This Recipe
Locro de Carne is a soul-warming masterpiece from the high altitudes of the Andes, particularly beloved in Argentina, Peru, and Ecuador. This thick, velvety stew combines tender chunks of beef with starchy potatoes and sweet pumpkin that melt into a rich, naturally creamy base. Infused with smoky cumin and finished with a vibrant scallion and paprika oil, it is the ultimate comfort food for cold winter nights.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Beef Chuck Roast (cut into 1-inch cubes, excess fat trimmed)
- 4 oz Smoked Pancetta or Bacon (diced small)
- 2 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Stew
- 3 cups Kabocha Squash or Pumpkin (peeled and cubed; half finely diced to melt into the sauce)
- 3 large Russet Potatoes (peeled and cubed)
- 15 oz White Corn (Hominy) (canned or soaked overnight if using dried)
- 6 cups Beef Bone Broth (low sodium)
- 1 tablespoon Ground Cumin (toasted)
- 1 teaspoon Dried Oregano (rubbed between palms)
Quiquirimichi (Spiced Finishing Oil)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 cup Green Onions (finely sliced)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper. This ensures a better sear and deeper flavor.
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2
In a large, heavy-bottomed Dutch oven, cook the diced pancetta over medium heat until the fat renders and it becomes crispy (about 5-7 minutes).
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3
Increase heat to medium-high. Working in batches to avoid overcrowding, brown the beef cubes in the rendered fat until a dark crust forms on all sides. Remove beef and set aside.
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4
Reduce heat to medium. Add the onions to the pot, scraping up the browned bits (fond) from the bottom. Sauté until translucent, about 6 minutes.
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5
Stir in the minced garlic, cumin, and oregano. Cook for 1-2 minutes until the spices are fragrant but not burnt.
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6
Return the beef and pancetta to the pot. Add the beef broth and the hominy. Bring to a boil, then reduce heat to low and simmer, partially covered, for 45 minutes.
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7
Add the potatoes and the finely diced half of the squash. The smaller squash pieces will dissolve during cooking to create the signature thick, creamy texture.
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8
Simmer for another 30-40 minutes until the beef is fork-tender and the potatoes are soft.
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9
While the stew simmers, prepare the 'Quiquirimichi' by heating 1/4 cup olive oil in a small pan. Stir in the paprika, chili flakes, and scallions. Remove from heat immediately so the paprika doesn't turn bitter.
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10
Check the consistency of the stew; if you prefer it thicker, use a wooden spoon to mash a few potato chunks against the side of the pot.
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11
Taste and adjust seasoning with salt and pepper. The squash adds sweetness, so ensure there is enough salt to balance the profile.
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12
Ladle the hot locro into deep bowls. Drizzle a generous spoonful of the spiced oil over each serving.
💡 Chef's Tips
Always use a starchy potato like Russet or Yukon Gold; they break down slightly to thicken the broth naturally. Don't skip the browning of the meat; that Maillard reaction is where the depth of the stew's flavor lives. If you can't find Kabocha squash, Butternut squash is a great substitute, though it is slightly sweeter. This stew tastes even better the next day after the flavors have had time to fully marry in the refrigerator. If the stew becomes too thick while reheating, loosen it with a splash of warm water or broth.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec to complement the smokiness of the paprika and cumin. Serve with warm, crusty bread or traditional corn empanadas on the side. A side of pickled red onions provides a bright acidity that cuts through the richness of the beef. For an authentic touch, serve in individual earthenware clay pots to retain heat. Offer extra fresh cilantro or parsley for those who enjoy a herbal finish.