Hobo Stew
A hearty and comforting one-pot meal that combines flavors from ground beef, vegetables, and seasonings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 pounds ground beef
- 1 cup diced onion (about half a large onion)
- 1 cup chopped carrots
- 8 ounces sliced mushrooms
- 2 teaspoons minced garlic (about 2 cloves)
- 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)
- 2 cups chopped potatoes (peeled and cut into 1-inch cubes)
- 1 cup frozen corn
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
Preparation
- 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.
- Add 1 cup of diced onion, 1 cup of chopped carrots, 8 ounces of sliced mushrooms, and 2 teaspoons of minced garlic to the pot. Cook for 4-5 minutes until the vegetables begin to soften.
- Stir in 2 tablespoons of Worcestershire sauce, 1 tablespoon of Italian seasoning, 1 (14.5-ounce) can of diced tomatoes, 2 cups of beef broth, 2 cups of tomato juice, 2 cups of chopped potatoes, 1 cup of frozen corn, and 1 cup of frozen peas. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then turn the heat to medium-low and cover. Let it simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender.
Notes
Hobo stew is best served hot and can be paired with crusty bread or a side salad. Store in an airtight container in the refrigerator for about 3-4 days or freeze for 2-3 months.