If you feel like your grocery bills are higher than ever, you’re not alone. That’s why I love hobo stew. that cozy, friendlyMade with everything you have in your pantry. it changes simple ingredients A meal everyone will love.
The best part of this recipe
- Easy one-bowl meals: Everything is cooked in one pot for quick prep and easy cleanup.
- Flexible ingredients: Switch up whatever you have on hand – frozen vegetables, canned tomatoes, leftover meat, etc.
- Cheap Dinner: Made with inexpensive ingredients that the whole family can eat.
Hobo Stew Ingredients
- Meat Exchange: Do you use stew meat? Add the vegetables and broth and simmer for 1 hour, then add the potatoes, peas, and corn. Cook for another 30 minutes.
- Mix the base: Is there any tomato juice? Instead, use V-8, tomato sauce, or tomato soup.
How to Make Hobo Stew
Hobo stew (mulligan stew) is about using what you have and making it work. Just add what you have to the pot. It’s similar to my Cowboy Soup, but heartier and with different seasonings for a completely different taste.
- Beef Dishes: Heat a large Dutch oven to medium heat. high fever. no waydd olive oil and Grind the beef, cook until brown and no longer pink and fall apart.
- Add vegetables: Add onions, carrots, mushrooms, and minced garlic.
- Vegetable dishes: Cook for 4-5 minutes until the vegetables begin to soften.
- add & boil: Add Worcestershire sauce, Italian seasoning, canned chopped 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 and cover. Simmer hobo stew for 30 to 40 minutes, stirring occasionally, until potatoes are tender.
Alyssa’s Expert Tips
Hobo Stew is all about adding “What you put in the pot”. Use what you have in your refrigerator, freezer, and pantry. Frozen, fresh or canned vegetables are suitable.
hobo stew
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ingredient
- 2 tablespoon olive oil
- 1 ½ pound ground beef
- 1 cup diced onion About half a large onion
- 1 cup chopped carrots
- 8 oz. sliced mushrooms
- 2 teaspoon Minced garlic About 2 cloves
- 2 tablespoon Worcestershire Sauce
- 1 tablespoon italian seasoning
- 1 (14.5 ounces) You can dice tomatoes not draining
- 2 cup beef broth
- 2 cup tomato juice or V-8
- 2 cup chopped potatoes Peel and cut into 1-inch cubes.
- 1 cup frozen corn
- 1 cup frozen peas
- salt and pepper to taste
guideline
- Heat a large Dutch oven over medium-high heat. 2 tablespoons of olive oiland 1 ½ pounds ground beef Cook until they start to brown and are no longer pink and fall apart.
- add 1 cup finely chopped onion, 1 cup chopped carrots, 8 ounces sliced mushroomsand 2 teaspoons minced garlicCook until vegetables are tender, 4 to 5 minutes.
- add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 chopped tomato (14.5 ounces), 2 cups of 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 and cover. Simmer, stirring occasionally, until potatoes are tender, 30 to 40 minutes.
memo
Storage and reheating instructions
- save: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Let cool completely, then store in a freezer-safe bag or container for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then reheat on the stovetop until cooked through.
nutrition
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