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Hobo Stew

Hobo stew brings hearty comfort to your table with ground beef, potatoes, and vegetables all simmered together in one pot. This classic American dish feeds a crowd without fuss, making it perfect for busy weeknights or camping trips.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds ground beef 80/20 lean to fat ratio
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 4 medium russet potatoes peeled and cubed into 1 inch pieces
  • 3 large carrots sliced into half inch rounds
  • 3 stalks celery chopped
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 cup frozen corn optional
  • 1 cup frozen green beans optional

Equipment

  • Large Dutch oven or heavy bottomed pot (at least 6 quarts)
  • Sharp chef knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener
  • Ladle for serving

Method
 

  1. Peel and cube the potatoes into uniform one inch pieces so they cook evenly. Dice the onion, slice the carrots, chop the celery, and mince the garlic.
  2. Heat your Dutch oven over medium high heat and add the ground beef. Break it into small pieces with your wooden spoon and cook for about 6 to 8 minutes until no pink remains.
  3. Push the browned beef to one side and add the diced onion to the empty space. Cook for 3 to 4 minutes until the onion turns translucent and smells sweet.
  4. Add the minced garlic and stir everything together. Cook for just 30 seconds until the garlic becomes fragrant but not brown.
  5. Pour in the diced tomatoes with their juices and the tomato sauce. Stir in the Worcestershire sauce, thyme, paprika, salt, and pepper. Scrape the bottom of the pot with your spoon to release any browned bits.
  6. Add the beef broth and stir to combine all the ingredients. Drop in the two bay leaves and bring the mixture to a boil.
  7. Carefully add the cubed potatoes and sliced carrots to the pot. Stir gently to submerge them in the liquid.
  8. Reduce the heat to medium low and cover the pot with a lid. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes and carrots are fork tender.
  9. Stir in the celery and any frozen vegetables like corn or green beans. Cook uncovered for another 8 to 10 minutes until the celery softens slightly but retains some crunch.
  10. Remove the bay leaves and discard them. Taste the broth and adjust the salt and pepper to your preference.
  11. Ladle the hot stew into bowls and serve immediately. A sprinkle of fresh parsley adds color if you want to dress things up.

Notes

Make this stew a day ahead because the flavors meld and intensify overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if the consistency seems too thick. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.