Argentinian · intermediate
Argentinian Locro Stew With Beef Short Ribs And White Hominy
A comforting, traditional Argentinian national day stew made with tender beef short ribs, creamy white hominy, and sweet butternut squash simmered in a spiced broth.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy dutch oven or deep pot over medium-high heat until shimmering.
- 02
Season diced beef short ribs with salt and sear in batches until browned on all sides, about 6 to 8 minutes; transfer to a plate.
- 03
Reduce heat to medium, add chopped onion and red bell pepper to the pot, and cook for 5 minutes until soft.
- 04
Stir in minced garlic, sweet smoked paprika, and ground cumin, cooking for 1 minute until fragrant.
- 05
Return browned beef to the pot along with white hominy, butternut squash, and halal beef broth, stirring to scrape up browned bits from the bottom.
- 06
Bring to a boil, then cover, reduce heat to low, and simmer gently for 45 to 50 minutes until beef and squash are melt-in-your-mouth tender.
A LITTLE KITCHEN KNOW-HOW
Slow Simmering
Cooking ingredients gently over low heat allows tough cuts of meat like short ribs to soften and release gelatin into the broth while melting squash thickens the stew naturally.
Notes from the kitchen
- Mashing a small section of the squash against the side of the pot near the end of cooking helps naturally thicken the stew broth.
- Serve with hot sauce or crushed red pepper oil on the side for extra warmth.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.