Hobo Stew With Meatballs Recipes

HOBO STEW

Steps:

• Boil the potatoes covered in water, remove, peel and chop or slice. I use red potatoes because they hold up well in a recipe.
• In a skillet on top of the stove fry the hamburger and onion. Drain the hamburger. Combine ground beef, onion, beans, and cooked potatoes in a skillet, cover and simmer for about 20 minutes.

QUICK AND EASY MEATBALL STEW

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

MEATBALL STEW

Steps:

• Combine and cook meatballs
• Chop vegetables and place in large pot or slow cooker
• Add remaining ingredients and stir to combine
• Stir in meatballs
• Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
• Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

HOBO STEW

Steps:

• Add all of your vegtables, beans, tomato sauce, broth and your worcestershire sauce.
• Stir everything.
• Add all of your seasoning stir.
• Place your meat on top put your lid on and cook it on high for 5 hours, or low for 9 hours (these are guesses! Cook till done is what I do).

HOBO STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
• Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
• Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
• Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.).
• Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
• When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

JAMIE'S HOBO STEW

Steps:

• 1. Meat balls: In a large mixing bowl place the ground beef. Add in 1 cup Panko bread crumbs, salt and pepper to taste with 1 teaspoon of garlic powder. Beat the egg and add in too. Mix all well and make beef balls. I got about 22 from mine.
• 2. In a large skillet pour in the olive oil and place the meat balls in and cook slowly till done and just leave in the pan for now.
• 3. In a cast iron dutch oven pour in olive oil about 1 teaspoon and cut up the sweet onion and bell pepper, place in the hot oil and sautee' slowly until tender. Sprinkle the 1 teaspoon of garlic, salt and pepper to taste stir good
• 4. Wash and cut up the potatoes in small bite size bites. Add to the pot and let simmer with the onions and bell peppers about 5 minutes until a little brown.
• 5. Pour into the pot a can of Swanson Beef Broth, soup and can of water. Add the butter beans and corn Cover and let cook about 20 minutes over medium heat unitl the vegies are tender.
• 6. Add the cooked meat balls into the mixture the last 25 minutes. Cover and continue to cook over medium heat. Stir often to prevent sticking to the bottom of pot and bunrning.
• 7. SPECIAL NOTE: I USED FRESH VEGETABLES IN MY STEW . YOU MAY USE FROZEN OR CAN VEGETABLES IF YOU LIKE. IF USING CAN VEGIES YOU MAY NEED TO CUT DOWN ON THE COOKING TIME.

MEATBALL AND VEGETABLE STEW

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
• Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
• Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.