Argentinian Beef & Pumpkin Soup (Locro)

Argentinian Beef & Pumpkin Soup (Locro)
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Locro is a hearty and soul-warming stew rooted in Andean tradition and widely celebrated across Argentina, especially on national holidays. This version combines tender chunks of beef, creamy pumpkin, hominy corn, and bold spices to create a deeply flavorful and rustic dish. Each spoonful evokes the warmth of home kitchens and communal gatherings.

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Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the Soup Base
 2 tbsp olive oil
 1 large yellow onion, diced
 4 cloves garlic, minced
 2 tsp smoked paprika
 1 tsp ground cumin
 ½ tsp chili flakes (optional)
 700 g beef stew meat (chuck), cubed
 Salt & black pepper, to taste
Vegetables & Legumes
 3 cups butternut squash or pumpkin, peeled & cubed
 1 cup dried hominy (or canned, rinsed)
 2 medium potatoes, peeled & diced
 2 carrots, sliced
 1 tsp dried oregano
 8 cups beef or vegetable broth
For Serving:
 Fresh parsley or green onions, chopped
 Crusty bread or traditional pan casero
 Optional: A spoonful of salsa criolla or hot sauce
Prepare the Base
1

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat.

  2. Add onions and garlic, and sauté for 5–6 minutes until soft and aromatic.

  3. Stir in paprika, cumin, and chili flakes, and toast for 30 seconds.

Brown the Beef
2

  • Season beef cubes with salt and pepper. Add to the pot and brown on all sides, about 6–8 minutes total.

Build the Soup
3

  1. Add squash, potatoes, carrots, oregano, and hominy. Stir to coat in the seasoning.

  2. Pour in broth and bring to a gentle boil.

Simmer
4

  • Reduce heat to low, cover partially, and simmer for 1.5–2 hours. Stir occasionally, checking for tenderness.

Finish & Serve
5

  1. Taste and adjust seasoning.

  2. Serve hot, garnished with parsley and a drizzle of olive oil or salsa criolla.

Suggested Pairings
6

  • Wine: A robust Malbec or Cabernet Sauvignon

  • Side: Warm cornbread or crusty baguette

  • Finish: Dulce de leche flan for a classic Argentinian finale

Ingredients

For the Soup Base
 2 tbsp olive oil
 1 large yellow onion, diced
 4 cloves garlic, minced
 2 tsp smoked paprika
 1 tsp ground cumin
 ½ tsp chili flakes (optional)
 700 g beef stew meat (chuck), cubed
 Salt & black pepper, to taste
Vegetables & Legumes
 3 cups butternut squash or pumpkin, peeled & cubed
 1 cup dried hominy (or canned, rinsed)
 2 medium potatoes, peeled & diced
 2 carrots, sliced
 1 tsp dried oregano
 8 cups beef or vegetable broth
For Serving:
 Fresh parsley or green onions, chopped
 Crusty bread or traditional pan casero
 Optional: A spoonful of salsa criolla or hot sauce
Argentinian Beef & Pumpkin Soup (Locro)
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