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Delicious hobo stew recipe

A delicious hobo stew recipe with a little bit of everything thrown in the pot

   This recipe takes about 1 1/2 to 2 hours, but it is a good recipe that will feed a lot of people and warms up easily.
   First off in a fry pan you need to saut some garlic (4 cloves), peppers (2) and onions (1). Slice and or dice your peppers, onions and garlic and add to skillet with 1 tbls of butter, 1 tbls of olive oil, 1 tsp of Worcestershire sauce, 1 tsp of English mustard (powder), 1 tsp of salt and pepper.
   While it saut閟 cut up 1 1/2 pounds of stew meat into small chunks about an inch cube or so. Then after the peppers and onions have saut閑d for 10 minutes toss the beef into the fry pan for about ten minutes and then turn to a low heat and cover. Let the beef cook for about 15 to 20 more minutes stirring at least twice.
   While beef is cooking get out a large soup pot or dutch oven and pour in one can of tomato soup and one can of tomato sauce (large cans 20 oz at least). Add a can of water using the soup can and a 1 1/2 can of milk. Chop up 6 carrots in 1/2 inch chunks, quarter 6 potatoes and dice up two more onions, one more pepper and combine all ingredients including your beef in the pot and cover putting on low heat and let cook for another 30 minutes.
   Then after cooking for 30 minutes stir and check the tenderness of meat and veggies and cut up 2 stalks of celery and toss in the pot, cover and cook till done, about another 30 minutes. Depends on how well you want your meat and how tender you want the veggies.

Hobo Meatball Stew

     1 lb ground beef
 1 1/2 ts salt or salt-free seasoning
   1/2 ts pepper
     4 md potatoes, peeled and cut into chunks
     4 md carrots, cut into chunks
     1 lg onion, cut into chunks
   1/2 c  ketchup
   1/2 c  water
 1 1/2 ts vinegar
   1/2 ts dried basil

   In a bowl, combine beef, 1 tsp. salt and 1/4 tsp. pepper; mix well. Shape into 1 inch balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place potatoes, carrots and onion in a slow cooker; top with meatballs. Combine the ketchup, water, vinegar, basil and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until the vegetables are tender.
   NOTE: I cook ahead in batches; especially meatballs so I had a batch of meatballs I had taken out of the freezer the night before. So it went much quicker. Also, I cooked on low for 9 hours. It was delicious. I added a little barbeque sauce on my serving too.

Hobo Stew & Dumplings

----------------------------Hobo Stew----------------------------
    6    quartered carrots
    2 lb cubed stew beef
    1 md sliced onion
    1    clove garlic
    4 c  boiling water
    1 ts worcestershire sauce
    1 ts sugar
    1 tb salt
  1/2 ts pepper
  1/2 ts paprika
    1 c  flour
  1/2 ts salt
  1/2 ts baking powder
  1/2 c  milk
    2 tb vegetable oil

   Hobo Stew: Brown meat in hot oil. Add water, Worcestershire sauce, garlic, onion and seasonings. Simmer for 2 hours, stirring occasionally to keep from sticking. Add carrots. Continue cooking for 20 to 30 minutes or until carrots are done. (Cubed potatoes may be added at the same time as the carrots, or leftover green beans or peas during the last 10 minutes of cooking). Remove meat and vegetables, thicken liquid for gravy and return meat and vegetables.
   Dumplings: Sift flour, salt and baking powder together. Add milk and vegetable oil to make soft dough. Drop by spoonfuls over Hobo Stew, covering top. Cover tightly and steam without lifting lid for 12 to 15 minutes or until dumplings are fluffy. From: Syd's Cookbook.

Ho Ho Hobo Soup

   "Years ago, a group of friends decided to cook a holiday meal using a thrift store cookbook, Feasts for Fests (1931), which struck us as a perfect lark, until we actually began reading the cookbook," recalls Gold. "Almost everything was designed for when the cornucopia had run dry. I remember 'Leftover Food With Rice' and 'Leftover Food Stuffed Into Green Peppers,' which depressed us. And then—a few hours and cocktails later—it occurred to us that this is what all those holiday TV specials are about. So, recklessly, to an extent none of us would admit when sober, we counted our blessings." Years later, Gold is still making the soup. He loves to cook and says he and wife Alice Sebold (The Lovely Bones) periodically entertain at home. "I generally do the cooking. There haven't been any fatalities so far."

  Olive oil
  Yellow onion, chopped
  10 cloves of garlic, chopped or ground
  2 cans garbanzo beans, drained
  1 can whole tomatoes (go organic, man!) chopped or otherwise torn to
    pieces with your bare hands (a job for aggressive people who enjoy messes)
  24-32 ounces chicken broth (again, go organic!)
  2 teaspoons each: cumin, oregano, thyme
  1 bay leaf
  16 ounces dry pasta (preferably shells)
Optional: Salt, prosciutto or other fancy-schmancy smoked ham; parmesan cheese

   Sauté onion in olive oil, and as it's turning translucent, add garlic. Add chicken broth, tomatoes, garbanzo beans and spices. Let simmer for 30 to 40 minutes, adding water as necessary. Remove bay leaf and put half of the soup through food processor to make a puree. Return puree to the original mixture.Taste and add spices to your own desire. (Optional: Add the prosciutto.) Add pasta and simmer until al dente. Serve with parmesan cheese and fresh-ground pepper, to taste.

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