Argentinian Wheat Locro (stew)

Beth Renzetti


I found this at an Argentinian website. Looks tasty so I'm submitting it for the Culinary Quest 2014. I spent a lot of time translating this but it looks readable, understandable & do-able. The beans can cook concurrently alongside the wheat berries & when the mean is added. You don't *have* to presoak beans - in fact, I just ad them to salted water & boil lightly (hard simmer?) them for a couple of hours. Ta-daa!

I hope you enjoy this.


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2 Hr
2 Hr
Stove Top


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1 lb
wheat berries
2 lb
beef skirt steak
1 lb
pork neck bones
1/4 lb
salt pork
fresh chorizo sausages, sliced
1/4 lb
bacon, diced
1/2 lb
cooked beans (black or red kidney)
1 Tbsp
butter or bacon fat
onion, chopped
red bell pepper, chopped
1 Tbsp

How to Make Argentinian Wheat Locro (stew)


  • 1Place the wheat berries in a large saucepan, cover with water and cook until it is burst and cooked. This may take up to an hour. Add more water if necessary.
  • 2Add the meat, sausages, pork bones, salt pork and bacon. Simmer on low 1 hour. Add more water if necessary to keep everything covered & stew-y.
  • 3Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
  • 4Saute in melted butter the onion and pepper, add paprika and incorporate into the soup. Taste & adjust for seasoning if necessary.

    Serve in bowls.

Printable Recipe Card

About Argentinian Wheat Locro (stew)

Course/Dish: Beef, Bean Soups, Pork
Main Ingredient: Beef
Regional Style: Latin American
Hashtag: #hearty

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