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Hobo Stew

Hobo stew is a bubbling Dutch oven stew with tender potatoes, carrots, and green beans simmered until hearty and comforting. It’s built for campfire cooking, with rich broth and seasoned meat in one pot.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Stew meat or ground beef
  • 1 lb stew meat or ground beef Use stew meat for chunks or ground beef for a quicker, thicker texture.
Potatoes
  • 4 potatoes, cubed Cube to similar sizes so they soften in the same window.
Carrots
  • 4 carrots, sliced Slice to help them cook through during the simmer.
Onion
  • 1 onion, diced Dice small for even seasoning and sweetness.
Corn
  • 1 can (15 oz) corn, drained Drain well so the stew isn’t watery.
Green beans
  • 1 can (15 oz) green beans, drained Drain to keep the broth from thinning.
Diced tomatoes
  • 1 can (15 oz) diced tomatoes Adds body and tang to balance the beef broth.
Beef broth
  • 2 cup beef broth Use a standard low-sodium option if you want tighter salt control.
Garlic powder
  • 2 tsp garlic powder
Paprika
  • 1 tsp paprika
Salt
  • salt and pepper to taste Season to taste; add gradually and stir.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the stew meat or ground beef in a Dutch oven over the campfire until browned, stirring as needed to break it up.
  2. Add the potatoes, carrots, onion, corn, green beans, diced tomatoes, and beef broth to the Dutch oven and stir to combine.
Season and simmer
  1. Season with garlic powder, paprika, salt, and pepper, then stir again so the spices coat the meat and vegetables.
  2. Bring the stew to a boil, then reduce the heat and simmer covered for 35-40 minutes until the vegetables are tender, with steady bubbling visible at the edges.
Serve
  1. Ladle the hobo stew into bowls while hot and serve immediately from the Dutch oven.

Notes

Pro tip: keep the Dutch oven at a steady low simmer with consistent coals—too hot will scorch the bottom, while too cool won’t tenderize the potatoes. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop until steaming. Freezing is yes, though potatoes may soften further after thawing. For a lighter option, use lean ground beef and low-sodium beef broth to reduce fat and salt.