Locro : Southern American Stew ... so warming

Locro is a hearty thick stew popular along the Andes mountain range. It's one of the national dishes of Argentina, Bolivia, Peru and Ecuador … so why not "warm up with this delicious traditional Southern American stew that's 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."

Some readers may find Cannellini beans a little 'carby', so as always dear reader it is important to note, that a variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

However, if you feel you'd like to give this recipe idea a try here is what you will need for four servings:

Ingredients:
Serves Four
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 (scallions), finely chopped

Method: 

1. In a large, non-stick 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.

A glass of red wine may be nice with this meal!

From an original recipe here

Cumin is an aromatic spice native to eastern Mediterranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.

White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour. Cumin is widely available, all year round.
To prepare it, dry-frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews.

It is best stored in a cool, dark area.

Bon Appetit … enjoy your meal

All the best Jan