Beef Locro Skillet
Argentine beef stew meets weeknight skillet—cubed beef, potatoes, and corn simmered in a rich tomato-cumin broth. Ready in 20 minutes with bold, comforting flavors.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.25 lbs beef sirloin or chuck, cut into 3/4-inch cubes
- 1 lb potato, cubed (about 1/2-inch)
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) canned crushed tomatoes
- 1 cup beef broth
- ½ large onion, diced
- 1.5 tsp ground cumin
- ½ tsp hot paprika
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Brown beef in batches, 3–4 minutes per batch without stirring. Set aside on a plate.
- 3
Add diced onion to the same skillet, cook until softened and translucent, about 2 minutes.
- 4
Stir in cumin and paprika until fragrant, about 30 seconds. Return beef to the skillet.
- 5
Add potatoes, crushed tomatoes, and beef broth. Bring to a simmer, then reduce heat to medium.
- 6
Simmer 10 minutes until potatoes soften. Stir in corn, cook 2 minutes more, then season with salt and pepper.
Tools you’ll need
- 12-inch skillet or large saute pan
- cutting board
- chef's knife
- wooden spoon
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