Locro is a thick, hearty Argentine stew built on ground beef, hominy, butternut squash, and white beans — the kind of bowl that fills you up without requiring much fuss. Using ground beef instead of tougher cuts like shoulder means it’s ready in a fraction of the usual time, and the squash breaks down as it cooks to give the broth a naturally creamy body without any blending.
Substitutions that actually work
- Hominy: This is canned or jarred nixtamalized corn — find it in the Latin foods aisle. If your store doesn’t carry it, frozen corn works but the stew will be thinner and less chewy. Dried hominy needs overnight soaking and a long separate cook, so stick with canned.
- Butternut squash: Kabocha or acorn squash both work. Avoid zucchini — it turns watery and won’t give you the thick texture you’re after.
- Smoked paprika: Regular sweet paprika is a fine swap. Don’t use hot paprika unless you want significant heat.
- Milk: Whole milk is best for richness, but 2% is fine. Skip plant-based milks here — they tend to curdle when simmered with acidic ingredients.
- White beans: Cannellini or navy beans both hold their shape well. Chickpeas also work if that’s what you have.
The technique that matters
The most important step is browning the ground beef properly before anything else goes in. Add the beef to a hot, dry pot and leave it alone for a minute or two before stirring — you want some color on it, not just grey steamed meat. That browning builds flavor that carries through the whole stew. Once the beef is browned, drain off any excess fat before adding your aromatics; ground beef can release a lot of liquid, and too much fat in the pot will make the finished stew greasy rather than rich. Make sure the beef reaches an internal temperature of 160°F (71°C) — a quick-read thermometer takes the guesswork out completely.
What can go wrong
- Stew is watery, not thick: The squash needs enough time to partially break down — if you pull the pot too early, it stays chunky and the broth stays thin. Give it the full simmer time and press a few squash pieces against the side of the pot with a spoon to help it along.
- Hominy is hard or chewy: Canned hominy is already cooked, but it needs time in the simmering liquid to soften fully and absorb flavor. Add it early, not in the last few minutes.
- Milk curdles when added: Don’t pour cold milk straight from the fridge into a boiling pot. Take the pot off the heat for 30 seconds first, then stir the milk in gradually.
- Ground beef clumps in large chunks: Break it up with a wooden spoon or spatula as soon as it hits the pot. Large clumps don’t brown evenly and stay dense in the finished stew.
- Stew sticks and scorches on the bottom: Once the milk is in, keep the heat low and stir every few minutes. The natural sugars in the squash and milk can catch on a high flame.
Make-ahead notes
This stew keeps well — the flavor actually improves overnight as the spices settle in. Store it in an airtight container in the fridge for up to 4 days. It thickens considerably as it sits, so add a splash of water or broth when reheating and stir over medium-low heat until warmed through. For freezing, cool it completely first, then freeze in portions for up to 3 months — skip the garnish before freezing, not worth the extra dish. Thaw overnight in the fridge and reheat gently on the stovetop; avoid the microwave if you can, as it heats unevenly and can make the beef rubbery.
Criollo Minced Beef Locro Stew
Equipment
Ingredients
2 tablespoons olive oil - preferably extra virgin
1 pound ground beef (minced beef) - grass-fed if available
1 large yellow onion - finely chopped
3 cloves garlic - minced
1 teaspoon smoked paprika
1 teaspoon cumin - ground
1 ½ cups butternut squash - cubed into 1/2-inch pieces- 1 cup hominy corn - drained and rinsed
4 cups beef stock (beef broth or beef bouillon) - preferably homemade or low-sodium- 1 cup whole milk
½ teaspoon salt - adjust to taste
¼ teaspoon ground black pepper - freshly ground
2 tablespoons parsley - fresh ; chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat (about 350°F / 175°C) until shimmering.
- Add the minced beef and cook for 5–7 minutes, breaking it up with a wooden spoon until it is browned and no longer pink. Remove the beef with a slotted spoon and set aside.
- In the same pot, add the chopped onion and sauté for 4–5 minutes until translucent and lightly golden.
- Add the garlic, smoked paprika, and cumin. Stir constantly for 1 minute until fragrant, being careful not to let the garlic brown.
- Return the browned beef to the pot. Add the cubed butternut squash and hominy, stirring to combine well with the aromatic base.
- Pour in the beef broth and bring to a gentle boil. Lower heat to a simmer (about 190°F / 88°C), cover, and cook for 45–50 minutes, or until squash is very tender and starting to fall apart.
- Add milk, salt, and pepper. Stir well and simmer uncovered for another 15–20 minutes, letting the stew thicken slightly and become creamy. Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley just before serving.
Notes
- For a vegetarian version, substitute minced beef with cooked lentils and use vegetable broth.
- You can use canned pumpkin puree if fresh butternut squash isn’t in season—reduce the simmering time accordingly.
- Adding a splash of white wine when cooking the onions adds depth to the stew.
- Craving Spice? Add a diced aji amarillo or a pinch of cayenne for a subtle heat.
Nutrition
FAQ
Can I use regular ground beef from the supermarket, or do I need a specific fat percentage?
80/20 ground beef works best here — the fat adds flavor and keeps the meat from drying out during the long simmer. Leaner blends like 90/10 can work but the stew will taste a little flat; just make sure you still drain excess fat after browning.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C). The easiest check is color — fully cooked ground beef has no pink remaining and the juices run clear, but a meat thermometer is the most reliable method if you’re unsure.
Where do I find hominy in the grocery store?
Look in the Latin or Hispanic foods aisle, usually near canned beans and corn. It’s sold in cans labeled ‘hominy’ or ‘maíz pozolero’ — both are the same thing and either works fine.
My squash is taking forever to soften — what’s happening?
The lid needs to stay on during the simmer so enough steam builds up to cook the squash through. If you’ve been cooking with the lid off, put it back on and give it another 10 minutes before checking again.
Can I make this in a slow cooker?
Yes, but brown the ground beef in a skillet first and drain the fat before transferring to the slow cooker — skipping this step leaves the stew greasy. Cook on low for 6–7 hours or high for 3–4 hours, and stir in the milk in the last 30 minutes only.
The stew tastes bland after all that simmering — how do I fix it?
Taste and add salt first, since under-seasoning is the most common reason a stew falls flat. If it still needs depth, a small squeeze of lemon juice or a teaspoon of smoked paprika stirred in at the end can bring everything into focus.
More mince recipes to try
- Andean Chicken Potato Locro
- Hearty Beef Kale Soup
- Ecuadorian Beef Seco Simplified
- Spicy Lamb Pumpkin Stew
