Summer Camp Hobo Stew
Capture the essence of outdoor adventure with this hearty and comforting Summer Camp Hobo Stew, a one-pot wonder that's perfect for campfire cooking or an easy weeknight dinner at home. Packed with protein-rich ground beef (or turkey for a leaner option), tender potatoes, vibrant carrots, celery, and a medley of sweet corn and peas, this rustic stew is simmered to perfection in a savory broth laced with garlic and paprika. Made in just under an hour with simple, wholesome ingredients, it delivers rich flavors and minimal cleanup. Serve hot from the skillet for a warm, nostalgic meal that brings the charm of campfire cooking straight to your table.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey for a leaner option)
- 3 medium Potatoes, diced
- 2 medium Carrots, sliced
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 14.5 ounces Canned diced tomatoes
- 2 cups Beef broth (or chicken broth for turkey version)
- 1 cup Frozen corn (or fresh if available)
- 1 cup Frozen peas
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil (or other cooking oil)
Instructions
Prepare the ingredients by washing and chopping the vegetables: dice the potatoes, slice the carrots, chop the onion, and chop the celery.
Heat 1 tablespoon of olive oil in a large cast-iron skillet or dutch oven over your campfire or medium heat on a grill.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess grease if needed.
Stir in the diced onion and cook for 2 minutes until slightly translucent.
Add the potatoes, carrots, and celery to the skillet. Stir and cook for 3-4 minutes to begin softening the vegetables.
Pour in the canned diced tomatoes and beef broth. Stir to combine.
Season the stew with garlic powder, paprika, salt, and black pepper. Adjust seasoning to taste as needed. Stir well.
Cover the skillet or pot with a lid or aluminum foil and let the stew simmer over medium-low heat for 25-30 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
Add the frozen peas and corn during the last 5 minutes of cooking and stir them in to heat through.
Divide the stew into bowls or serve directly from the skillet. Enjoy hot!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 37.9 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6008 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
