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Vaquero Beef Stew - Cowboy Stew

Top view of bowl of beef stew with green olives, carrots, green chilis, garlic, and tomatoes. Salt shaker, spoon, and bottletop drink on the side.
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EatSimpleFood.com

This Vaquero beef stew (AKA - Cowboy Stew) slow cooks cubed chuck roast with pimento stuffed green olives, carrots, green chiles, enchilada sauce, and beef broth.

Ingredients

  • 1 ½ Tbsp vegetable oil
  • 2.5 lb beef chuck roast, trimmed & cubed ~ 1 1/2" chunks
  • 1 cup onions, sliced
  • 1 Tbsp garlic, minced
  • 1 lb carrots, peeled & sliced
  • 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

  • Salt and pepper cubed chuck roast.
  • Bring a heavy bottomed stockpot to medium high heat and add oil.  When hot, add chuck roast and cook uncovered on at least two sides for 2-4 minutes each or until browned.
  • Remove beef with slotted spoon and set aside.  The beef is not cooked through yet.
  • Add onions and more oil if necessary.  Cook ~ 4 minutes or until translucent.  Lower heat if necessary.
  • Add garlic and cook 1-2 minutes or until fragrant.  Add oil if necessary.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat and simmer covered ~ 2 hours or until beef is very tender.  Add salt to taste.

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.
  • Alternative cooking methods: 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.

Find it online: https://eatsimplefood.com/vaquero-beef-stew/