Over the years I have made Hobo Stew a variety of ways. The recipe initially came via the local newspaper and was made with ground beef, dried onion soup mix, a can of kidney beans that were drained and a few potatoes that might, or might not have been peeled. It was tucked into the oven to cook for about an hour but I managed to tuck mine into the slow cooker. Same basic result, BTW.
The other day I was rootling around my pantry and found a can of French Onion soup and a can of cream of soup. I had a bag of meatballs in the freezer that came with the <cough> intention of some other recipe.
As I pulled all these out of the pantry and grabbed my slow cooker, I realized that, if this worked, it would be the fastest version of Hobo Stew I had ever made.
Did it work?
Yep!
You can ad veg to yours as well. I’m thinking corn and maybe some green beans (frozen not canned).
Ultimate Dump & Go Hobo Stew
Ingredients
- 32 ounce meatballs, original
- 10.5 ounce French Onion soup
- 10.5 ounce Cream Of Celery soup
- 2 cups potatoes, chopped
Instructions
- In slow cooker combine ingredients and set on high for 6 hours or low for 8 hours.Add vegetable and/or canned beans.During the last hour tip the lid to allow some of the steam to evaporate and condense the gravy.
