This "cowboy" cubed chuck roast (beef) Vaquero stew recipe is slow cooked in the crockpot with with pimento stuffed green olives, carrots, green chiles, enchilada sauce, and beef broth.
Throw the beef stew in the crock-pot for 8 hours, Instant Pot ~ 45 minutes, or braise it on the stove top for 2 ½ hours.
Vaquero beef stew is a super versatile recipe and can be used with any ingredients you have on hand.
Don't like green olives? Skip it, throw in a diced potato or black beans instead - if you add more ingredients, then you may need to add a bit more broth unless you like it real thick.
Can't find enchilada sauce? Skip it and use a can of diced tomatoes instead. Can't find green chilis? Skip it and use a green bell pepper instead.
Serving Suggestion
Your imagination is the only limit when it comes to what you can serve with a hearty stew like this. Try it with fried bread to soak up the juices, corn on the cob to add some crunch, or you can add some vegetable goodness with a Succotash, or roasted sunchokes.
You May Also Like
If you like this Vaquero Beef Stew Recipe, you may also like any of these slow cooked meat dishes:
Things In My Kitchen:
- Crock-pot – 6 quarts, programmable, affordable, and comes with a 2 cup “dipper” to keep your dip/sauces warm.
- Instant Pot - 6 quarts, multifunctional, electric pressure cooker, slow cooker, and much more.
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Vaquero Beef Stew - Cowboy Stew
EatSimpleFood.com
This "cowboy" cubed chucked roast (beef) stew recipe is slow cooked in the crockpot with with pimento stuffed green olives, carrots, green chiles, enchilada sauce, and beef broth. Throw it in the crock-pot for 8 hours, Instant Pot ~ 45 minutes, or braise it on the stove top for 2 ½ hours.
- Prep Time: 35 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 35 minutes
- Yield: 5 1x
- Category: Main Dish
- Method: Crockpot / Instant Pot / Braised
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
- 2.5 lb beef chuck roast, trimmed & cubed ~ 1 ½" chunks
- 1 cup onions, sliced
- 1 lb carrots, peeled & sliced
- 1 Tbsp garlic, minced
- 8 oz mild canned green chiles, diced
- 4 oz drained green olives
- 14.5 oz enchilada sauce
- 2 cups beef broth
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Throw all ingredients in a Crockpot, stir, and cover. Set on low 8 hours. Add salt to taste. Happy eating! Beckie
Notes
- Can't find enchilada sauce? Skip it and use a can of diced tomatoes instead.
- Can't find green chilis? Skip it and use a green bell pepper instead.
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