Sunday, February 1, 2015
Hobo Stew Beef and Veggies in Foil Packets
We used to make this when I was a kid - it was economical, easy, and versatile. We called it Hobo Stew, even though its not a stew at all. Its a sirloin patty topped with fresh veggies and seasonings, then sealed up in a packet of foil and grilled. Grilling it all together in these packets melds the flavors, caramelizes the beef, and allows all of the juices to stay in tact. Its simple to make, and simply delicious.
Theyre portable and you can make them in advance, so theyre perfect for camping, or cooking out at the beach. When youre ready to cook, you just toss the packets on the grill. No turning, no watching. And at 30-45 minutes, youve got perfectly caramelized beef on the bottom and delicious steamed veggies on top. (Give a quick peek at 30 minutes by opening one of the packets and checking to see if the potatoes are tender. If not, leave on for another 10-15 minutes.)
Every time I make these I wonder why I dont make them more often - theyre so darn good!
Hobo Stew (Beef and Veggies in Foil Packets)
Serves 4 (serving size 1 packet)
Grill Medium-High (about 450 - 500 degrees F)
Ingredients:
1 1/2 pounds grass fed ground sirloin
sea salt (I use Maldon Sea Salt)
fresh cracked pepper
Worcestershire sauce
2 cups fresh green beans, cut in bite size lengths
2 cobs fresh corn, cut from cob
2 red bell peppers, chopped
4 small Yukon Gold potatoes, cubed
2 zucchini, cubed
2 red fresno peppers, thinly sliced (optional)
extra virgin olive oil
Take 2 long pieces of aluminum foil and criss cross them, one under the other and place on the counter. Do this 3 more times, making a total of 4.
Divide the ground sirloin into 4 equal parts and make large, flat patties out of each. Place one patty in the center of each criss-crossed foil and season with sea salt, pepper and several dashes of Worcestershire sauce.
Top each with 1/4 of the veggies:
 |
| french green beans |
 |
| corn off the cob |
 |
| red bell pepper |
 |
| Yukon Gold potatoes |
 |
| zucchini |
 |
| red fresno peppers |
Season with sea salt, pepper, several more dashes of Worcestershire sauce and a light drizzle of olive oil:
Seal up the packets by bringing the four ends of foil up to the top together and folding over. Leave room inside the packets for air to circulate and steam. Place packets on the heated grill and leave for 30-45 minutes.
When done remove from grill and place each packet on a plate and serve.
This dish is so versatile you can tailor each packet to suit your picky eaters. You can use any veggies you like, in any quantities you like. I normally like to add cherry tomatoes to mine (although I didnt have any this time) and whatever veggies are in season.
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