Oven-Baked Hobo Stew with Ground Beef and Vegetables
A hearty one-dish comfort meal that combines ground beef with potatoes, carrots, onions, and peas in savory beef broth. This rustic stew bakes hands-free in the oven, making it perfect for busy weeknight dinners or family gatherings. The aluminum foil cover steams the vegetables to tender perfection while the beef cooks through, creating a satisfying meal that requires minimal prep and cleanup.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Combine ground beef, diced potatoes, sliced carrots, chopped onions, and frozen peas in mixing bowl
- 3
Pour in beef broth and season with salt and black pepper, mix well
- 4
Transfer mixture to baking dish and cover with aluminum foil
- 5
Bake for 1 hour or until vegetables are tender and beef is cooked through
- 6
Serve hot
Tips
Cover tightly with foil to prevent moisture loss and ensure even cooking
Check vegetables with fork at 45 minutes to avoid overcooking
Let rest 5 minutes before serving to allow flavors to meld
Good to Know
Refrigerate up to 3 days in covered container
Assemble ingredients in baking dish, cover and refrigerate up to 24 hours before baking
Serve hot with crusty bread or cornbread
Common Mistakes
Cover tightly with foil to prevent drying out
Don't skip preheating oven for even cooking
Check doneness at 1 hour to avoid mushy vegetables
Substitutions
FAQ
Can I use fresh peas instead of frozen?
Yes, fresh peas work well but may need slightly longer cooking time. Add them in the last 30 minutes of baking to prevent overcooking.
What if I don't have beef broth?
Water with bouillon cubes, vegetable broth, or chicken broth all work as substitutes. Use same amount and adjust seasoning as needed.
How long does leftover stew keep?
Refrigerate covered for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop or microwave, adding liquid if needed.