Meet Your Local: Greg Collier's Hobo Stew
Serves: 6
  • 64 ounces of Tomato Juice
  • 1.5 pounds Yukon Gold Potatoes
  • Tabasco sauce, as needed
  • 1.5 pounds Ground Beef
  • 2 Eggs
  • Worcestershire sauce, as needed
  • 2 - 3 tbsp. of your favorite spice blend for Meatballs
  • Salt + Pepper
  • Fresh Parsley, chopped
  • 1 medium size Baguette, sliced
  • 4 - 6 ounces Mahón Cheese (or another salty variety), shredded
  • Fresh Parsley, chopped
  1. Slowly bring tomato juice to a slow simmer in a large stock pot over medium heat. If preferred, add a few dashes of tabasco.
  2. While you are waiting for the tomato juice to simmer, cut potatoes into small bite-sized pieces. Add them to the pot and continue to simmer while you make the meatballs.
  3. To make the meatballs, mix together the ground beef, 3 – 4 tbsp. chopped Parsley, eggs, preferred seasonings, salt + pepper, and a dash of Worcestershire sauce. Test your meat seasoning by pan frying a tiny dab of the spiced meatball mixture before forming the meatballs. Once cooked, eat it and adjust the seasonings as you feel necessary.
  4. Once the meatballs have been formed, add them to the simmering tomato juice and potato mixture. Add about 2 tbsp. Worcestershire sauce and an optional 1 tbsp. of Tabasco to the pot as well. Allow all ingredients to simmer for at least 15 minutes, or until the meat is cooked all the way through and the potatoes are tender.
  5. While you are waiting for the Hobo Stew to cook, make the cheesy toast. Simply cut a baguette into smaller rounds and place them flat on a non-stick cookie sheet. Sprinkle with desired amount of cheese and pop them under the broiler for 3 – 4 minutes, or until melted and slightly browned around the edges. Sprinkle with fresh parsley and serve with Hobo Stew.
Recipe by Slice of Jess at