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Hobo Stew

Hobo stew is a campfire stew made in one pot—brown the meat, then simmer cubed potatoes and sliced carrots until tender. This Dutch oven stew turns basic pantry vegetables (corn, green beans, diced tomatoes) into a bubbling, hearty meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hobo Stew
  • 1 lb stew meat or ground beef
  • 4 potatoes cubed
  • 4 carrots sliced
  • 1 onion diced
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) green beans drained
  • 1 can (15 oz) diced tomatoes
  • 2 cup beef broth
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the stew base
  1. Brown the stew meat or ground beef in a Dutch oven over the campfire until browned on the outside, with a steady bubbling cue around the edges.
  2. Add the cubed potatoes, sliced carrots, diced onion, drained corn, drained green beans, diced tomatoes, and beef broth, then stir to combine so everything is evenly distributed.
  3. Season with garlic powder, paprika, salt, and pepper, then stir again until the seasonings are fully mixed through the pot.
Simmer until tender
  1. Bring the mixture to a boil, watching for rolling bubbles that cover the surface.
  2. Reduce heat to a gentle simmer, cover, and cook for 35-40 minutes until the vegetables are tender, looking for consistent bubbling underneath the lid.
Serve
  1. Serve hot in bowls, using a ladle when the pot is actively bubbling.

Notes

Pro tip: keep the lid on during the 35-40 minutes to maintain a steady simmer and prevent the broth from evaporating too fast. Store leftovers in the fridge for up to 3-4 days; freeze for up to 2-3 months for best texture. For a lighter option, use lean ground beef and choose low-sodium beef broth so the flavor doesn’t get muted.