Buffalo Hobo Campfire Stew


Buffalo Hobo Campfire Stew
  • 1 tablespoon of cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped mixed sweet and hot peppers
  • 1/2 cup celery
  • 1 tablespoon minced garlic
  • 1 1/2 pounds ground buffalo
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups turkey or chicken stock
  • 3 (12 ounce) cans original or spicy V-8 or tomato juice
  • 1 (15 ounce) can diced tomatoes
  • 2 large potatoes, peeled and diced
  • 2 cups fresh diced carrots
  • 2 cups corn
  • 2 cups cut green beans
  • Worcestershire sauce
  • 2 dashes of hot sauce
  • 1/4 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  1. In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground buffalo, cook and stir until meat is browned and cooked through. Sprinkle meat with flour; cook and stir for 3 minutes. Add the stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add dash of Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low simmer) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
  2. Hobo stew can be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.