Pepe’s “Hobo Stew” Recipe

As seen in the legendary cookbook by Mary Chamberlin

INGREDIENTS (serves 6)

In a large old fashioned pour-spout coffee pot, combine all ingredients and cook over low flame campfire for 2 hours.

  • 5 cups water, chicken stock, or meat broth
    (or any combination of the above)
    Note: add some beer, port wine or a shot of whisky for added authenticity
  • 1 shot of espresso, or a teaspoon of instant coffee
  • 2 pounds stew meat and/or poultry
    (any combination of beef, pork, lamb, chicken, turkey, rabbit or game can be used)
    Note: meats need to be cut into 1-inch cubes, and poultry or rabbit cut in quarter sections
  • 2 tablespoons butter
  • 2 medium size onions, quartered
  • 4 medium carrots, cut diagonally into large slices
    (other root vegetables can be used such as turnips or parsnips)
  • 4 celery stalks, cut diagonally into large pieces
    (fennel can be used also)
  • 1 small sliced spring cabbage or 1 bunch chopped winter greens
    (depending on season)
  • 4 medium unpeeled potatoes, each cut in half
  • 1 medium peeled potato, diced very fine or grated
    (this potato is used for thickening purposes)
  • 2 fresh apples, peeled, cored and sliced
    (hobos liked their stew a little sweet)
  • ¼ chopped fresh herbs, such as thyme or parsley
    (or 1 teaspoon dried herbs)
  • salt and generous amount of black pepper
    (hobo stew was known to be very spicy, especially comforting on cold nights)

 

Alternative Cooking Methods

  1. Preheat the oven to 325°F. Place all ingredients in a Dutch Oven and cook for about 2 hours.
  2. Place all ingredients in a large covered stockpot and cook over low flame for about 2 hours.
  3. Place all ingredients in a crock pot and cook on low for 2 hours.
  4. Place all ingredients in covered cast iron pot and cook on BBQ over low heat for 2 hours
  5. Make a campfire near the railroad tracks, and place coffee pot directly on campfire.


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