Wednesday, September 21, 2011

High-Tech Hobo Stew

Who hasn't heard of "Hobo Stew?" I mean, is there anyone in The United States that has not, at one time or another, at least heard about this legendary dish? Hobo Stew is a very tasty and incredibly easy stew to make. It's not even a stew really...

According to the amount of people that will be eating this delight, take a chunk of ground beef and throw it into a glass casserole dish, disposable aluminum pan or perhaps a Dutch Oven. With that chunk of ground up goodness, you add potatoes, carrots, onions, celery, fresh garlic and black pepper. Bake it covered at 375 degrees for about 90 minutes. At the end of this adventure, you will have an incredibly tasty dish.

If you are not accustomed to eating this type of food, you will be in the bathroom for quite some time! The hamburger grease will run through you like a laxative and what follows will be a freight train of misery.

The older I get, the less I can tolerate greasy food. It makes me feel terrible immediately afterwards and later on, when the squirts begin...I would just rather avoid all of that.

So, I pre-cook the meat and then I drain it. I use just a little bit of butter to keep the taters, carrots, onions and celery soft and tasty and it's better for you! You don't hover over the commode for a while this way.

Now, you can substitute and instead of using ground beef, you can use beef chunks that people generally use for beef stew, chili, etc. This works out great, too. Just cook them up with a liberal amount of black pepper, garlic powder and onion powder in a skillet and then add them to your pile of vegetable goodness with a smidge of butter and you are ready to go.

If you want to Cajunize, add Cayenne red pepper and some Chili Powder.

If you want to Italianize, add a smidge more garlic and some Oregano if you want HOT Italiano, add red pepper's easy to make good food.

Another thing...before you seal up this masterpiece and bake it, add three ounces of water and a couple tablespoons of Lea & Perrins Worcestershire Sauce. If you want some kick, add in a couple tablespoons of Tabasco, Crystal or Texas Pete - Tejas Pedro for you people down South. 8-)

Another favorite of mine is Pick-a-Peppa Sauce - LOVE IT!

Three ounces of water, have some class, use a shot glass. This, along with the butter and additional sauces steams the vegetables very, very nicely!

Here are some preparation pictures from the other night. We were so hungry, I forgot to take pictures of the cooked dish! Use your imagination!


Some Guy said...

Yum! Draining the grease is definitely the key thing here!

I like your idea for adding water to steam the veggies. I'm going to steal that.

When my wife and I make this dish and others like it we do the garlic, and then onions, in a little oil and then cook the ground beef or beef chunks in them. Sometimes we'll throw slices in before the meat is cooked so that it gets more integrated into the meat, although draining the grease takes some of the seasoning along with it.

We typically eat this sort of food with rice, sans potatoes, although I go light on the rice while my wife and son gobble it up. Another fun thing to throw in the veggie medley - sliced peppers - for a little color, texture and flavor. I also really like to fry an egg and slap it on each serving.

Don said...

I need to try this with German dishes and with rice like you were talking about. It really comes out great!

Terry said...

I can't find Pick-a-peppa sauce anymore... Good recipe going to try it this week.