Hobo Stew Recipe

This hobo stew is budget friendly and feeds a crowd! Hearty soup with beef and vegetables that you can swap with your family's favorites. This is great for leftovers and a freezer meal for a busy week.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jennifer Stewart

Ingredients

1 tablespoon olive oil
1 medium onion diced small
1 medium bell pepper seeded, diced
2 cloves garlic minced
1 ½ pounds ground beef
1 ounce onion soup mix 1 packet
4 cups beef broth
2 cups tomato juice
3 large Russet potatoes peeled, diced
30 ounces mixed vegetables I like the frozen ones
15.25 ounces Ranch beans undrained

Instructions

In a large dutch oven or large pot, cook the ground beef, bell pepper, and onion in the olive oil over medium high heat.
Cook until the beef is no longer pink. Drain if desired and return the beef mixture to the pot.
Add in the garlic, soup mix, beans, green beans, potatoes, carrots, and corn. Stir to mix.
Add in the broth and tomato juice. Mix to combine.
Bring to a boil stirring occasionally, and reduce heat to a simmer.
Cover and simmer on low for 20 – 30 minutes or until the potatoes are tender.
Season with salt and pepper if desired and serve warm.

Notes

Swap veggies: Add your favorites to make it your own. Don't like one? Leave it out and double another.
Seasoning swaps: Instead of onion soup mix, use creole or steak seasoning.
Bean bonus: Substitute ranch beans for baked beans or kidney beans.
Juice swap: Use V-8 or spicy V-8 instead of tomato juice.
Flavor boost: Add hot sauce for heat or can of chopped green chilies. Want more tomato? Add can of drained diced tomatoes.
Slow cooker method: Brown beef first, then add everything to the crockpot. Cook on high 2 hours or low 4 hours.

Nutrition