Instructions

1. Coat the bottom of a large pot with a thin film of olive oil. Heat the oil over medium-high heat until you can see a shimmer across its surface and smell its scent. Canola oil and vegetable oil will also work for hobo stew, but olive oil adds extra flavor.

2. Add peeled and chopped aromatics to the hot oil. These can include garlic; red, white, yellow or green onions; leeks, shallots; or any combination. Stir the aromatics to coat them in the hot oil and season them lightly with salt and pepper. Cook them, stirring occasionally, until they are translucent and soft. Do not let garlic turn brown because it can become bitter.

3. Stir your vegetables into the pot. If you are using fresh vegetables, cut them to approximately the same size so they finish cook at the same time. If you are using very starchy produce such as turnips, parsnips or potatoes, parboil them for 5 to 10 minutes before adding them to the hobo stew.

4. Pour stewed tomatoes, vegetable juice, broth or any kind of stock into the pot, stirring the aromatics and vegetables so none stick to the bottom of the pot. Hobo stew is generally made in large batches, but the consistency should be closer to a casserole than a soup, so use just enough liquid to cover the other ingredients.

5. Bring the pot to a simmer and add seasonings to taste. Common herbs such as parsley, thyme and rosemary go well with hobo stew, as do stronger flavors such as lemon pepper, chili powder, mustard or Worcestershire sauce.

6. Cut your cooked meat into bite-sized cubes unless you are using leftover ground meat. Add the meat to the bubbling stew and stir it in well. Heat the meat for 10 to 15 minutes, stirring the pot occasionally. Taste the stew and correct the seasonings. Serve alone or with cornbread or biscuits.