Go Back

Hobo Stew

Hobo stew is a classic Dutch oven campfire dinner with tender potatoes, carrots, and green beans simmered until the pot is bubbling and hearty. Brown the stew meat first, then simmer everything together for a thick, savory bowl-ready result.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meat base and vegetables
  • 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
Seasonings
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the stew
  1. Brown the stew meat in a Dutch oven over campfire until browned, with the bottom of the pot lightly caramelized. This should take about 8-12 minutes and you should see cooked color on the meat.
  2. Add potatoes, carrots, onion, corn, green beans, diced tomatoes, and beef broth to the Dutch oven. Stir to combine, scraping up any browned bits.
  3. Season with garlic powder, paprika, salt, and pepper, then stir again until evenly mixed. Make sure no dry seasoning pockets remain.
Simmer
  1. Bring the stew to a boil in the Dutch oven, with active bubbling across the surface. Then reduce heat to maintain a gentle simmer.
  2. Cover and simmer for 35-40 minutes, until the vegetables are tender. You should see steady bubbling and vegetables that pierce easily with a fork.
Serve
  1. Serve the stew hot in bowls. Keep it bubbling while ladling so the meat and vegetables stay richly textured.

Notes

For the best campfire flavor, let the meat brown undisturbed for the first few minutes before stirring. Store leftovers covered in the fridge up to 3-4 days; reheat on the stovetop or microwave until steaming. Freezing is yes—freeze in airtight portions up to 2-3 months and thaw overnight in the fridge. For a lighter option, swap half the beef broth for low-sodium broth and use lean ground beef.