Description
A tasty, fun recipe that’s perfect for camping or feeding a crowd on a budget.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 tablespoon cooking oil (I like avocado oil)
- 1 package of hot dogs, sliced (about 12 ounces; a little more or less is fine)
- 1 small or 1/2 large onion, diced
- 2 large cloves of garlic, minced (about 1 tablespoon if using pre-minced garlic)
- 2 carrots, peeled and thinly sliced
- 1 extra large or 2 medium-sized potatoes, peeled and chopped into 1-inch chunks
- 1 cup short pasta like elbow macaroni, rotini, or penne
- 1 (14.5-ounce) can of diced tomatoes
- 1 cup of fresh, frozen, or canned corn kernels
- 4 cups of beef broth
- 1–2 bay leaves
- 1 teaspoon all-purpose seasoning
- 2 teaspoons chili powder
- 8 ounces of shredded cheese for topping
Instructions
- Heat a Dutch oven or other heavy-bottomed pot over medium heat. Add the butter and oil to the pot. Add the sliced hot dogs, and sauté for 2-3 minutes or until the hot dogs are lightly browned. Remove the hot dogs to a plate.
- To the same pot, add the onions, carrots, and potatoes. Cook the vegetables in the remaining oil and butter mixture for 7-8 minutes or until the vegetables are starting to soften. Add a little bit of extra oil if necessary.
- Return the hot dogs and the remaining ingredients (except for the cheese) to the pot. Bring to a gentle boil. Place the lid on the pot slightly ajar. Allow the stew to cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
- Before serving, taste the stew and adjust the seasonings (it’s hot so be careful!).
- If serving with cheese, you can stir the cheese into the stew at this point for a creamy stew, or you can serve it in bowls and allow everyone to top their individual bowls with cheese.