Locro (Argentine Stew)

Ingredients

• 1 cup White hominy
• 1 cup Dried white beans
• 1 lb Beef chuck
• 8 oz Chorizo sausage
• 1 Butternut squash
• 2 medium Potatoes
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Paprika
• 1 tsp Cumin
• 8 cups Beef broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1The night before, place the 1 cup of white hominy in one bowl and the 1 cup of dried white beans in another bowl. Cover both with plenty of water and let them soak overnight.
2. 2Drain and rinse the soaked 1 cup of hominy and the 1 cup of beans. Cut the 1 lb of beef chuck into 1-inch cubes. Dice the 1 onion and mince the 3 cloves of garlic. Peel and dice the 1 butternut squash and the 2 medium potatoes. Slice the 8 oz of chorizo sausage.
3. 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 1-inch cubes of beef chuck and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
4. 4Add the diced 1 onion and minced 3 cloves of garlic to the same pot. Sauté until the onion is softened and translucent, about 5 minutes. Return the browned beef chuck to the pot.
5. 5Add the rinsed 1 cup of hominy, the rinsed 1 cup of beans, the diced 1 butternut squash, the diced 2 medium potatoes, the sliced 8 oz of chorizo sausage, 1 tbsp of paprika, 1 tsp of cumin, 1 tsp of salt, and 0.5 tsp of black pepper to the pot. Stir everything together.
6. 6Pour in the 8 cups of beef broth. Bring the mixture to a rolling boil over high heat (450°F / 230°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly, and let it simmer for at least 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
7. 7Check the stew for tenderness. The beef should be easily pierced with a fork, and the squash and potatoes should be soft. Taste and adjust seasoning if needed before serving.

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