vegetable beef

Slow-Cooker Hobo Stew

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We affectionately call this hobo stew because it’s not fancy food and, to us, that’s the best kind.  My son loves this stew so much he requested it for his birthday dinner last year.  What kind of 7-year-old requests beef and vegetable stew for his birthday?!  Mine apparently.  He eats salads without being forced, as well.  He’s a good eater, that kid.

salt_20180908_193945_519I love to prep this at night and put it in the crockpot in the morning before work.  Nothing like walking in the door to have a home-cooked meal waiting for us.

My slow-cooker (this one!) has a stovetop setting, which is nice because I can brown the meat in the slow-cooker itself.  No extra dirty pans!

My favorite way to serve this is with cornbread crumbled and stirred right in.  If you’re a purist, it’s also good all by itself!  Enjoy!  ~Erin

Ingredients:
  • 1 ½ lb. 96% lean ground beef
  • 1 medium onion, finely diced
  • 1 T. minced garlic
  • 1 ½ lb. peeled and diced potatoes
  • 12 oz. baby carrots, roughly chopped
  • 1 (15 or 16 oz.) can whole kernel sweet corn
  • 2 (15 or 16 oz. each) cans cut green beans
  • 32 oz. box of fat free beef stock
  • 2 T. beef bouillon granules
  • 2 cups water
  • 2 T. flour
  • ½ T. cornstarch
  • 1 envelope (about 4 T.) dry Lipton Onion Soup Mix
  • 1 T. Worcestershire sauce
  • ½ to 1 T. seasoned salt
  • 1 tsp. black pepper

Ingredients: 

  1. Brown the beef with the diced onion over medium heat.
  2. When the meat is no longer pink, add garlic and cook until fragrant (just about 30 seconds).
  3. Add the flour and cornstarch to the beef mixture; stir until combined.
  4. Remove from heat and transfer to the pot of your slow cooker, if needed.*
  5. Add the rest of the ingredients to the crockpot: potatoes, carrots, corn, green beans, spices and soup mix, beef stock, bouillon, and water.
  6. Cook on high for 4 hours or low for 8 hours.
  7. Serve with cornbread or crackers, if desired.

*You can also cook this in a large pot on the stove. Simply bring the mixture to a boil, reduce heat and simmer (stirring occasionally) until the carrots and potatoes are fork-tender.

WW Freestyle Info: This recipe makes approximately 12 servings. Each 10 oz. serving (1 ¼ cups) is 5 points.

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