Peruvian · beginner
Peruvian Locro De Zapallo Squash Stew With Beef
A hearty, comforting Peruvian squash stew featuring tender sirloin steak cubes, sweet corn, yellow potatoes, and melted fresh cheese in a creamy aji amarillo base.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Cut beef sirloin into 1-inch cubes and season with salt and black pepper.
- 02
Heat olive oil in a wide saucepan over medium-high heat and sear the beef cubes for 4 minutes until browned, then transfer to a plate.
- 03
Add the finely chopped red onion and aji amarillo paste to the pan, sautéing for 4 minutes over medium heat until soft and fragrant.
- 04
Add the cubed butternut squash, cubed yukon gold potatoes, sweet corn kernels, and beef broth to the saucepan, bringing the liquid to a simmer.
- 05
Reduce heat to medium-low, cover, and simmer for 15 minutes until squash and potatoes are fork-tender.
- 06
Crush a few pieces of squash against the side of the pot with a wooden spoon to naturally thicken the stew broth.
- 07
Stir in the seared beef, whole milk, and crumbled queso fresco, simmering uncovered for 3 minutes until warm and creamy.
- 08
Ladle into warm bowls and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Simmering Stews
Gently cooking meat and root vegetables in liquid just below boiling temperature to melt starches and produce a rich, homogenous broth.
Notes from the kitchen
- Mashing part of the squash into the broth creates the signature velvety body without needing added flour.
- Queso fresco adds a soft, mildly salty contrast that balances the sweet squash.
- Original home-cooking adaptation inspired by Peruvian; 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.