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Locro recipe

Locro recipe

12 ratings

Warm up with this delicious traditional Southern American stew that's chock full of hearty root vegetables, beans and a variety of succulent meat. This thick stew is slowly-cooked for hours allowing the smoky and meaty flavours to develop. See method

Ingredients

  • 4 dry-cured smoked bacon rashers, chopped
  • 1 x 225g chorizo ring, sliced
  • 500g (1lb) stewing beef, diced
  • 2 carrots, diced
  • ½ butternut squash, diced
  • 1 x 400g tin cannellini beans
  • 1l (1 3/4pt) chicken stock
  • 200g (7oz) frozen sweetcorn

For the sauce

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp mild chilli powder
  • 2 spring onions, finely chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2470kj
    589kcal     29%

  • Fat

    28g 39%

  • Saturates

    9g 47%

  • Sugars

    16g 18%

  • Salt

    4.9g 82%

of the reference intake
Carbohydrate 35.8g Protein 51.8g Fibre 10.5g

Method

  1. In a large, nonstick pan, fry the bacon over medium heat, until crisp. Remove from the pan and set aside.
  2. Add the chorizo and beef to the pan and cook, until the meat is browned on all sides. Add the carrots and squash, cook for 2-3 minutes, then tip in the cannellini beans and stock. Reduce the heat and leave to simmer 1 hour; season to taste.
  3. Stir in the corn, and then leave to simmer for a further 30-60 minutes or until the beef is tender and the sauce has thickened.
  4. Meanwhile, heat the oil in a separate pan over medium heat. Add the onion, pepper, paprika, cumin and chilli powder. Cook for 5 minutes or until softened. Season to taste.
  5. To serve, divide the stew and pepper mixture between plates and scatter over the crispy bacon and spring onions.

See more Stew recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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