Ground Beef Hobo Stew
1 tablespoon of oil
1 cup of chopped onion
1/2 cup of chopped mixed sweet and hot peppers
1/2 cup of celery
1 tablespoon of minced garlic
1-1/2 pounds of ground beef
2 tablespoons of all purpose flour
1-1/2 cups of beef stock or broth
3 (11.5 ounce) cans of original or spicy V-8, or tomato juice
1 (14.5 ounce) can of diced tomatoes
2 large potatoes, peeled and diced
2 cups of fresh diced carrots (about 2 large)
2 cups of corn
2 cups of cut green beans
Dash of Worcestershire sauce
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning or to taste, optional
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat.
Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through.
Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes.
Add the beef stock, V-8 juice and diced tomatoes.
Stir in the potatoes, carrots, corn and green beans.
Add Worcestershire, hot sauce and seasonings to taste.
Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
Hobo stew can be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.