Hobo Stew with Ground Beef and Vegetables
Hobo stew, also called Mulligan stew, is a hearty one-pot meal born from resourcefulness and community cooking. This version combines ground beef browned with aromatics, thickened with flour, then simmered with beef broth, tomato soup, and diced tomatoes into a deeply savory base. Potatoes, carrots, celery, corn, peas, and green beans create layers of texture and earthiness. The Worcestershire sauce and cajun seasoning add umami depth and gentle heat, making this stick-to-your-ribs comfort food perfect for feeding a crowd affordably. Ideal for weeknight dinners, casual gatherings, or when you need substantial food fast. What sets this version apart is the combination of tomato soup and fresh diced tomatoes for rich tomato flavor without excessive acidity, plus the flour roux base that creates body and silkiness throughout the broth.
Ingredients
- 1 ½ lbs ground beef
- 1 medium onion, diced
- 1 cup celery, chopped
- 2 cups carrots, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flourcornstarch1.5:1thickenergluten-free
reduces wheat
- 2 cups low sodium beef broth
- 2 beef bouillon cubes
- 2 15-ounce cans tomato souptomato sauce + 1 cup water1:1convenience swap
adds acidity
- 1 14.5-ounce can diced tomatoes, undrained
- 1 tablespoon Worcestershire saucetamari1:1gluten-freeFull guide →
- 2 teaspoons hot sauce
- 1 teaspoon cajun seasoning
- 2 cups Russet potatoes, diced
- 2 cups frozen corn
- 1 ½ cups frozen peas
- 2 cups green beans, fresh or frozen
- 1 teaspoon salt(optional)
- ½ teaspoon black pepper(optional)
Instructions
- 1
Heat a large Dutch oven or pot on medium-high heat and brown the ground beef for about 4-5 minutes until starting to brown.
- 2
Add the onion, celery, carrots, and garlic and cook another 4-5 minutes.
- 3
Sprinkle in the flour, stir, and cook for about 30 seconds.
- 4
Pour in the beef broth, bouillon cubes, tomato soup, diced tomatoes with their liquid, Worcestershire sauce, hot sauce, and cajun seasoning and mix until combined.
- 5
Add the potatoes, corn, peas, and green beans, cover, and let simmer over medium-low heat for 1 1/2 to 2 hours.
- 6
Season with salt and pepper to taste.
Tips
Use a Dutch oven or heavy pot to maintain even heat distribution during the long simmer. The flour roux base prevents sticking and creates silky broth; stir occasionally to keep vegetables from settling.
Dice potatoes into uniform 1/2-inch pieces so they cook evenly in 1.5-2 hours without disintegrating. Larger chunks may remain firm; smaller pieces risk becoming mushy.
Taste before serving and adjust salt, pepper, or hot sauce. The bouillon cubes and Worcestershire are already salty, so add gradually to avoid over-seasoning.
Good to Know
Refrigerate in airtight containers up to 4 days. Reheat on stovetop over medium heat, stirring occasionally, until heated through. Add water if stew has thickened significantly.
Prepare through step 4 up to 8 hours ahead; refrigerate. Bring to room temperature 30 minutes before adding vegetables and simmering. Fully cooked stew keeps 4 days refrigerated or freezes up to 3 months.
Serve in bowls with crusty bread, cornbread, or biscuits for soaking up broth. Top with grated cheese, fresh parsley, or hot sauce.
Common Mistakes
Skip browning the meat to avoid losing depth of flavor and umami that builds the foundation for the entire dish.
Don't skip the flour roux to avoid thin, watery broth that won't coat vegetables or provide satisfying mouthfeel.
Avoid high heat during simmering to prevent vegetables from breaking down too much and potatoes from disintegrating.
Substitutions
Gluten-Free Swaps
General Alternatives
slight texture change
adds acidity
FAQ
Can I use ground pork or turkey instead of beef?
Yes. Ground pork or turkey work well at a 1:1 ratio. Pork adds slight sweetness; turkey is leaner and milder. Both produce delicious stew with texture slightly less rich than beef due to lower fat content.
What if I don't have fresh potatoes?
Substitute frozen diced potatoes using the same quantity, but reduce simmering time to 45-60 minutes to prevent mushiness. Alternatively, use canned potatoes, drained and rinsed, adding them in the last 20 minutes of cooking.
How long does hobo stew keep and can I freeze it?
Refrigerate up to 4 days in airtight containers. Freezes well up to 3 months; thaw overnight in fridge before reheating. Stew thickens upon cooling; add water or broth when reheating to reach desired consistency.