Locro (Argentine Stew)

Ingredients

• 1 cup Dried white beans
• 1 cup Dried corn kernels (hominy)
• 2 cups Butternut squash
• about 450 g Beef chuck
• about 225 g Chorizo sausage (ensure it's nut-free)
• 1 medium Onion
• 1 Red bell pepper
• 3 cloves Garlic
• 1 tablespoon Smoked paprika
• 1 teaspoon Cumin
• 6 cups Beef broth
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup dried white beans in a large bowl and cover with at least 7.62 cm of water. In a separate large bowl, place the 1 cup dried corn kernels (hominy) and cover with at least 7.62 cm of water. Let both soak overnight.
2. 2The next day, drain and rinse the soaked 1 cup dried white beans and the 1 cup dried corn kernels (hominy). Cut the 2 cups butternut squash into 2.54 cm cubes. Cut the about 450 g beef chuck into 2.54 cm cubes. Slice the about 225 g chorizo sausage into 1.27 cm thick rounds. Dice the 1 medium onion. Dice the 1 red bell pepper. Mince the 3 cloves garlic.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced 1 medium onion and diced 1 red bell pepper and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced 3 cloves garlic and cook for 1 minute more until fragrant.
4. 4Add the cubed about 450 g beef chuck and sliced about 225 g chorizo sausage to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the beef is browned on all sides and the chorizo has released some of its fat, about 8 to 10 minutes.
5. 5Add the drained and rinsed 1 cup dried white beans and 1 cup dried corn kernels (hominy) to the pot. Stir in the 2 cups butternut squash cubes, 1 tablespoon smoked paprika, 1 teaspoon cumin, 6 cups beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything to combine.
6. 6Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the 1 cup dried white beans and 1 cup dried corn kernels (hominy) are very tender and the stew has thickened. Stir occasionally to prevent sticking.
7. 7Serve the locro hot.

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