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.


☆☆☆☆☆ 0 votes

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
  • 5
    fresh chorizo sausages, sliced
  • 1/4 lb
    bacon, diced
  • 1/2 lb
    cooked beans (black or red kidney)
  • 1 Tbsp
    butter or bacon fat
  • 1
    onion, chopped
  • 1
    red bell pepper, chopped
  • 1 Tbsp

How to Make Argentinian Wheat Locro (stew)


  1. Place 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.
  2. Add 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.
  3. Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
  4. Saute 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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