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jamie's hobo stew

(2 ratings)
jamie4cakes avatar
Recipe by
jamie Beecham
@jamie4cakes
Nashville, NC

As a child I had to earn my cooking badge for girlscouts. My mother helped me prepare this stew she called hobo stew. It is such an easy dish to make and I have added some ingredients to it. It is also best cooked over a camp fire for added flavor.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For jamie's hobo stew

  • MEAT BALLS
  • 1 lb
    ground beef
  • 1 tsp
    garlic powder
  • 1
    egg
  • 1 c
    panko bread crumbs
  • salt and pepper to taste
  • STEW
  • 1 pt
    butter beans
  • 1 pt
    whole kerrnel corn
  • 5
    medium potatoes
  • 1 md
    sweet onion
  • 1 md
    bell pepper
  • 1 tsp
    garlic powder
  • 1 Tbsp
    extra virgin olive oil
  • 1
    family size can of campbells tomato soup
  • 1
    12 oz. can of swanson beef broth
  • 1 c
    water
  • salt and pepper to taste

How To Make jamie's hobo stew

  • 1
    Meat balls: In a large mixing bowl place the ground beef. Add in 1 cup Panko bread crumbs, salt and pepper to taste with 1 teaspoon of garlic powder. Beat the egg and add in too. Mix all well and make beef balls. I got about 22 from mine.
  • 2
    In a large skillet pour in the olive oil and place the meat balls in and cook slowly till done and just leave in the pan for now.
  • 3
    In a cast iron dutch oven pour in olive oil about 1 teaspoon and cut up the sweet onion and bell pepper, place in the hot oil and sautee' slowly until tender. Sprinkle the 1 teaspoon of garlic, salt and pepper to taste stir good
  • 4
    Wash and cut up the potatoes in small bite size bites. Add to the pot and let simmer with the onions and bell peppers about 5 minutes until a little brown.
  • 5
    Pour into the pot a can of Swanson Beef Broth, soup and can of water. Add the butter beans and corn Cover and let cook about 20 minutes over medium heat unitl the vegies are tender.
  • 6
    Add the cooked meat balls into the mixture the last 25 minutes. Cover and continue to cook over medium heat. Stir often to prevent sticking to the bottom of pot and bunrning.
  • 7
    SPECIAL NOTE: I USED FRESH VEGETABLES IN MY STEW . YOU MAY USE FROZEN OR CAN VEGETABLES IF YOU LIKE. IF USING CAN VEGIES YOU MAY NEED TO CUT DOWN ON THE COOKING TIME.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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