Vaquero Beef Stew

Vaquero Beef Stew | 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


  • 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


  • Throw all ingredients in a Crock-pot, stir, and cover.  Set on low 8 hours.  Add salt to taste.  Happy eating!  Beckie


  • 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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