Hobo Stew
Prep
time: 10
min |Cook time: 2 hours |
|
Yield: About 6 to 8 servings
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Ingredients
- 1 tablespoon of oil
- 1 cup of chopped onion
- 1/2 cup of celery
- 1 tablespoon of minced garlic
- 1-1/2 pounds of stew meat
- 2 tablespoons of all purpose flour
- 1-1/2 cups of beef stock or broth
- 3 (11.5 ounce) cans of original or spicy V-8, or tomato juice
- 2 cans of Rotel Diced Tomatoes (Hot)
- 4 large potatoes, peeled and diced
- 1 cups of fresh diced carrots (about 2 large)
- Bag of frozen corn
- 1 cup of cut green beans
- Dash of Worcestershire sauce
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
Instructions
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add ½ of the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes. Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed. Add the rest of the onion during the last 5 to 10 minutes of cooking.
Crockpot: Saute the vegetables and brown the meat as above; add that along with the remaining ingredients to a 6 quart slow cooker, cover and cook on low for 4 to 6 hours or until veggies are tender.
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add ½ of the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes. Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed. Add the rest of the onion during the last 5 to 10 minutes of cooking.
Crockpot: Saute the vegetables and brown the meat as above; add that along with the remaining ingredients to a 6 quart slow cooker, cover and cook on low for 4 to 6 hours or until veggies are tender.
