Cooktop Cove: While this is called "Hobo Stew," trust me when I say everyone asks for seconds
By Morgan Reed
Hobo Stew is a classic and hearty one-pot dish that has been enjoyed for generations. Its roots can be traced back to the Great Depression when it was popular among travelers and those living on the fringes of society. This stew was originally made with whatever ingredients were readily available, making it an affordable and comforting meal that was simple to prepare. Today, Hobo Stew remains a beloved recipe that captures the spirit of resourcefulness and creativity in the kitchen.
This stew is a versatile dish that can be served as a complete meal on its own or alongside some delicious sides. One great option is to serve it with crusty bread or rolls, which are perfect for soaking up the flavorful broth. Another fantastic side to accompany this stew is a fresh garden salad, as the crispness of the vegetables provides a nice contrast to the richness of the stew. Finally, you can also serve Hobo Stew with a side of rice or mashed potatoes to add some extra substance to the meal.
Hobo Stew Recipe:
Ingredients:
1.5 pounds ground beef
3 diced carrots
2 cups diced potatoes
1 diced onion
3 stalks diced celery
4 cloves minced garlic
2 cups beef broth
1 1/2 cups frozen peas
3 tablespoons all-purpose flour
2 beef bouillon cubes
2 cans (15 ounces each) tomato soup
2 cups frozen corn
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon Cajun seasoning
2 cups green beans, fresh or frozen
Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat if needed.
2. Add diced onions, chopped celery, diced carrots, and minced garlic to the pot. Cook for about 5 minutes until the vegetables soften.
3. Sprinkle the flour over the meat and vegetables. Stir well to combine, allowing the flour to cook for a minute or two.
4. Pour in the beef broth, and add the beef bouillon cubes. Stir until the bouillon cubes dissolve.
5. Add the tomato soup, diced tomatoes (with their juice), Worcestershire sauce, hot sauce, and Cajun seasoning to the pot. Stir everything together.
6. Gently mix in the diced Russet potatoes, frozen corn, frozen peas, and green beans.
7. Season with salt and black pepper. Stir well to combine all the ingredients.
8. Bring the stew to a boil, then reduce the heat to medium low. Cover the pot and let it simmer for about 90 minutes, or until the potatoes and vegetables are tender, stirring occasionally.
Once everything is cooked through and the flavors have melded, taste and adjust the seasoning if needed.
Note: Feel free to get creative with this recipe by adding other vegetables or herbs that you enjoy. The beauty of Hobo Stew lies in its simplicity and adaptability.
Now you can enjoy a hearty and comforting Hobo Stew, a dish that not only fills your belly but also pays homage to the humble origins of resourceful cooking.
Copyright 2016 Cooktop Cove