Vaquero Beef Stew

Vaquero Beef Stew | eatsimplefood.com Print

Vaquero Beef Stew

This “cowboy” beef stew recipe is slow cooked 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 1/2 hours.

  • Author: beckie
  • Prep Time: 35 Minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 35 minutes
  • Yield: 5
  • Category: Main Dish
  • Method: Crockpot / Instant Pot / Braised
  • Cuisine: Spanish

Ingredients

  • 2.5 lb chuck roast, trimmed & cubed ~ 1 1/2″ 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
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Throw all ingredients in a Crock-pot, 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.

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.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Crockpot, Instant Pot, Braised, Gluten Free, Dairy Free, Beef, Chuck Roast, Comfort Foods, Green Chilis, Green Olives, One Pot Meals

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Vaquero Beef Stew

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