If spending seems higher than ever, you’re not alone. This is why I love hobo stew. His welcoming, plentifuland made with what’s in the pantry. He turns around simple ingredients into a meal everyone will love.
The best parts of this recipe
- Simple one-pot meal: Everything cooks in one pot for quick prep and easy cleanup.
- Flexible Ingredients: Swap what you have, frozen vegetables, canned tomatoes or leftover meat.
- Cheap dinner: Made with economical ingredients suitable to feed the whole family.
Ingredients for hobo stew
- Swap the meat: Using stewed meat? Simmer with the vegetables and broth for 1 hour, then add the potatoes, peas and corn. Cook another 30 minutes.
- Mix the base: No tomato juice? Use V-8, tomato sauce or tomato soup instead.
How to make Hobo Stew
Hobo stew (Mulligan stew) is all about using what you have and making it work. Just throw what you have in the pot. It’s similar to my cowboy soup, but heartier and with different seasonings for a completely different flavor.
- Cook the beef: Heat a large Dutch oven over medium heat high heat. Aadd olive oil and ground meat, cook and crumble until it starts to brown and is no longer pink.
- Add vegetables: Add onion, carrots, mushrooms and minced garlic.
- Cook the vegetables: Cook for 4-5 minutes until the vegetables begin to soften.
- Add & Simmer: Add the Worcestershire sauce, Italian seasoning, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and cover. Simmer the hobo stew for 30 to 40 minutes, stirring occasionally, until the potatoes are tender.
Alyssa’s expert advice
Hobo stew should be added “what you have on your plate”. Use what you have in the fridge, freezer or pantry. Frozen, fresh or canned vegetables will work.
Press
Hobo Stew
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Ingredients
- 2 spoons olive oil
- 1 ½ lbs 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 spoons Worchestershire sauce
- 1 table spoon Italian seasoning
- 1 (14.5 ounces) 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
-
Heat a large Dutch oven over medium-high heat, add 2 tablespoons of olive oilAND 1 ½ pounds ground beef and cook and crumble until it begins to brown and is no longer pink.
-
Add 1 cup diced onion, 1 cup chopped carrots, 8 ounces sliced mushroomsAND 2 teaspoons minced garlicand cook for 4-5 minutes until the vegetables begin to soften.
-
Add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 can (14.5 ounces) diced tomatoes, 2 cups beef broth, 2 cups tomato juice, 2 cups chopped potatoes, 1 cup frozen corn, 1 cup frozen peasAND salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender.
Notes
Instructions for storage and heating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Cool completely, then store in a freezer-safe bag or container for up to 3 months.
- Heating: Thaw in the refrigerator overnight, then reheat on the stovetop until thoroughly heated.
Nutrition
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