Hobo Stew

5 from 2 votes

Hearty, budget-friendly, and full of flavor, this hobo stew uses simple ingredients you already have. Cozy, filling, and perfect for any night of the week.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American

Keyword: hobo stew, hobo stew recipe, mulligan stew

Servings: servings

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
1 ½ 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

Heat a large Dutch oven over medium-high heat, add 2 tablespoons 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 mushrooms, and 2 teaspoons minced garlic, and cook for 4-5 minutes until the vegetables begin to soften.
Add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 (14.5-ounce) can diced tomatoes, 2 cups beef broth, 2 cups tomato juice, 2 cups chopped potatoes, 1 cup frozen corn, 1 cup frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.

Video

Notes

Storage and Reheating Instructions

Storage: Store leftovers in the fridge in an airtight container for up to 5 days.
Freezer: Cool completely, then store in a freezer-safe bag or container for up to 3 months.
Reheating: Thaw in the fridge overnight, then reheat on the stovetop until heated through.

Nutrition

QR code

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