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Hobo Stew

Hobo stew is a campfire stew built in a Dutch oven, simmered until the potatoes turn tender and the pot bubbles with meat and vegetables. This hearty meal uses canned vegetables and beef broth for an easy one-pot camping dinner.
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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
  

Stew meat
  • 1 lb stew meat or ground beef
Potatoes
  • 4 potatoes, cubed
Carrots
  • 4 carrots, sliced
Onion
  • 1 onion, diced
Corn
  • 1 can (15 oz) corn, drained
Green beans
  • 1 can (15 oz) green beans, drained
Diced tomatoes
  • 1 can (15 oz) diced tomatoes
Beef broth
  • 2 cup beef broth
Garlic powder
  • 2 tsp garlic powder
Paprika
  • 1 tsp paprika
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the stew
  1. Place a Dutch oven over campfire heat and brown the stew meat or ground beef until browned, stirring occasionally until you see fond on the bottom.
  2. Add potatoes, carrots, onion, corn, green beans, diced tomatoes, and beef broth to the Dutch oven, then stir to combine so the vegetables are coated.
  3. Sprinkle in garlic powder and paprika, then season with salt and pepper to taste and stir again until evenly distributed.
Simmer and serve
  1. Bring the stew to a boil over the campfire, then reduce to a gentle simmer and keep covered.
  2. Simmer covered for 35-40 minutes, stirring once or twice, until the vegetables are tender and the pot is bubbling around the edges.
  3. Serve hot in bowls.

Notes

Pro tip: If the stew seems too thick while simmering, add a splash more beef broth and keep it covered to maintain the bubble. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (thaw in the fridge, then reheat gently). For a lower-sodium option, use no-salt-added canned tomatoes/beans and low-sodium beef broth.