Pepe’s “Hobo Stew” Recipe

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.