Description
Hobo Stew is a hearty and comforting one-pot meal featuring ground beef, vegetables, and a flavorful tomato-based broth. Perfect for chilly days, this stew combines tender potatoes, corn, peas, and mushrooms simmered with Italian seasoning and Worcestershire sauce to deliver a satisfying and savory dish that’s easy to prepare.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons olive oil
- 1 ½ pounds ground beef
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
Vegetables
- 1 cup chopped carrots
- 8 ounces sliced mushrooms
- 2 cups chopped potatoes (peeled and cut into 1-inch cubes)
- 1 cup frozen corn
- 1 cup frozen peas
Liquids and Seasoning
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 (14.5-ounce) can diced tomatoes (not drained)
- 2 cups beef broth
- 2 cups tomato juice or V-8
- Salt and pepper to taste
Instructions
- Brown the beef: Heat a large Dutch oven over medium-high heat, add 2 tablespoons of olive oil and 1 ½ pounds of ground beef. Cook and crumble the beef until it begins to brown and is no longer pink.
- Sauté the vegetables: Add 1 cup diced onion, 1 cup chopped carrots, 8 ounces sliced mushrooms, and 2 teaspoons minced garlic to the pot. Cook for 4-5 minutes until the vegetables begin to soften.
- Add liquids and seasoning: Stir in 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 can diced tomatoes with juice, 2 cups beef broth, and 2 cups tomato juice.
- Add potatoes and frozen vegetables: Add 2 cups chopped potatoes, 1 cup frozen corn, and 1 cup frozen peas to the mixture. Season with salt and pepper to taste.
- Simmer the stew: Bring the stew to a simmer, then reduce heat to medium-low and cover the Dutch oven. Let it simmer for 40 minutes, stirring occasionally, until the potatoes are tender and the flavors meld.
Notes
- Use a large Dutch oven or heavy-bottomed pot to ensure even cooking and prevent burning.
- If fresh tomato juice is unavailable, V-8 or another vegetable juice can be used as a substitute.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool the stew completely before placing it in a freezer-safe container or bag for up to 3 months.
- Thaw frozen stew in the refrigerator overnight before reheating on the stovetop until hot throughout.
- Adjust seasoning to taste towards the end of cooking, especially salt and pepper.
