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