Locro recipe
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- Serves 4
- 15 mins to prepare and 1-2 hrs to cook
- 589 calories / serving
- Dairy-free
- Gluten-free
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
Each serving contains
- Energy
- 2470kJ 589.0kcal
- Fat
- 28g
- Saturates
- 9g
- Salt
- 4.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 35.8gProtein 51.8gFibre 10.5g
Method
- In a large, nonstick pan, fry the bacon over medium heat, until crisp. Remove from the pan and set aside.
- 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.
- 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.
- 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.
- 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.
