First of all, I hope everyone had a wonderful Thanksgiving! Lots of turkey, lots of stuffing, plenty of veggie sides and maybe a little pie to top it all off. And more importantly, loads of love, laughter and family. We certainly did! Second of all, I know, I know. The title of this recipe. Hobo stew. Not exactly PC. But that’s what they call this dish. It’s adapted from one of my grandmother’s local cookbooks. It can also be called campfire stew. Or Mulligan stew. Some people call it beggar stew or ground beef stew. My family always said hobo stew, so I’m going to roll with it. It’s interesting, though, how language changes over time. And what those changes say about us. The linguistics and gender class I took in college was one of the most fascinating and illuminating courses of my college career. You don’t realize how many preconceptions you have until someone breaks down the very basic language you use. Anyway, hobo stew. It’s all about throwing whatever you got into a single pot and making a meal out of it. It’s adaptable, forgiving and full of flavor. That’s my kind of recipe! You might also like this white turkey chili or slow cooker chicken stew for more cozy, delicious recipes to try. So let’s get cooking. Now, I’ve got a few quick tips, notes and substitutions about making this hobo stew. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Turkey: I use lean ground turkey for this recipe (I get the 93% lean kind). However, it also works great with ground beef, chopped cooked chicken or even leftover Thanksgiving turkey. Beans: I use kidney beans because that’s just how we’ve always made it. However, black beans or even pinto beans or chili beans would also work. Corn: You can use a can of corn or use frozen corn. (No need to even thaw it first.) Tomatoes: Feel free to substitute regular diced tomatoes - or even fire-roasted diced tomatoes - for the Italian style. Broth: This stew is pretty thick and is meant to be that way. However, if you’d like to thin it out a bit, feel free to add some chicken broth or water.
Very adaptable. Last thing, let’s talk about what to do with any leftovers. Cause this recipe makes a lot of stew.
Storage Tips:
Leftover hobo stew, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a pot on the stove or in single servings in the microwave until warmed through. Add a splash of broth, if needed, to loosen up the stew. Extras also freeze great! Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat.
There you have it! Whatever you want to call it, this is just a really great hearty stew. It’s got all kinds of flavor profiles and together, they seriously sing. Everyone will find something to love about this dish. Enjoy! XO, Kathryn Turkey: I use lean ground turkey for this recipe (I get the 93% lean kind). However, it also works great with ground beef, chopped cooked chicken or even leftover Thanksgiving turkey. Beans: I use kidney beans because that’s just how we’ve always made it. However, black beans or even pinto beans or chili beans would also work. Corn: You can use a can of corn or use frozen corn. (No need to even thaw it first.) Tomatoes: Feel free to substitute regular diced tomatoes - or even fire-roasted diced tomatoes - for the Italian style. Broth: This stew is pretty thick and is meant to be that way. However, if you’d like to thin it out a bit, feel free to add some chicken broth or water. Leftovers: Leftover hobo stew, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a pot on the stove or in single servings in the microwave until warmed through. Add a splash of broth, if needed, to loosen up the stew. Freeze: Extras also freeze great! Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat.
