Hoover Stew (Depression)
intro
A hearty, ultra-budget-friendly US Great Depression staple named for President Herbert Hoover, made with simple, shelf-stable ingredients for fast, comforting meals.
Ingredients
Steps
Prep all ingredients
Slice 450g of beef frankfurters into 1/2-inch thick rounds, dice 1 medium (150g) yellow onion into 1/4-inch pieces, and drain and rinse the 420g can of red kidney beans. Arrange all measured ingredients within arm’s reach of the stovetop to streamline cooking; this prep takes approximately 5 minutes.
Sauté onion and hot dogs
Heat 2 tablespoons (30ml) of neutral vegetable oil in a 5-quart heavy-bottomed Dutch oven over medium heat (175°C / 350°F). Add diced onion and cook for 3 minutes, stirring occasionally, until soft and translucent. Add sliced hot dog rounds and cook for 4 more minutes, stirring once per minute, until edges are lightly browned and crisp.
Add broth and tomatoes
Pour 4 cups (960ml) of low-sodium beef broth and the full undrained 410g can of diced tomatoes into the pot, stirring to combine with the onion and hot dogs. Increase heat to medium-high to bring the mixture to a rolling boil, which takes roughly 5 minutes; scrape the pot bottom with a spoon to lift any browned, flavorful bits stuck to the surface.
Simmer macaroni until tender
Once the liquid reaches a rolling boil, stir in 2 cups (220g) of dry elbow macaroni. Reduce heat to medium-low to maintain a gentle, steady simmer, and cook uncovered for 10 minutes, stirring every 2 minutes to prevent pasta from sticking or scorching, until macaroni is al dente with a slight firm bite at its center.
Stir in beans and corn
Add the drained, rinsed kidney beans and 1 cup (150g) of frozen sweet corn to the pot, stirring thoroughly to incorporate all ingredients. Continue simmering over medium-low heat for 3 minutes, until corn is fully heated through, beans are tender, and the stew has thickened to a rich, cohesive consistency.
Season and rest stew
Stir in 1 teaspoon (5g) of kosher salt and 1/2 teaspoon (1g) of ground black pepper, tasting a small spoonful to adjust seasoning if desired. Turn off the heat, cover the pot with a tight-fitting lid, and let the stew rest for 5 minutes to allow flavors to meld and the sauce to thicken slightly before serving.
Tips
2.Stir macaroni at 2-minute intervals while simmering: dry pasta releases starchy residue as it cooks that can quickly stick to the pot bottom and scorch, even over medium-low heat.
3.Leftovers keep for up to 4 days in a sealed airtight container in the refrigerator; reheat gently on the stovetop with a 2-tablespoon (30ml) splash of extra broth to thin the stew, which thickens as it chills.
OMG I made this last night for my family of 4 and every single plate was cleaned! I was worried the kids would turn their noses up at a 'cheap' old recipe but they asked for seconds before I even sat down. So easy to throw together after work too, total weeknight win.
Brought this to our neighborhood block party potluck last weekend and people were coming back for thirds! Everyone was asking for the recipe, couldn’t believe it only takes 30 minutes and uses such cheap pantry staples. Total game changer for when I need to bring a dish last minute.
I made a big batch of this on Sunday for my weekly meal prep and it held up perfectly all week in the fridge! The flavors actually got better each day, I didn’t get bored of it at all. Way cheaper than buying lunch out every day, I saved like $40 this week lol. Curious if anyone has tried freezing it for longer storage?
My grandma used to make something almost identical to this when I was little! I hadn’t thought about it in years, made it last night and it tasted exactly like I remembered. Total comfort food, made me tear up a little ngl. I added a dash of paprika like she always did.
As a broke college student surviving on a tiny meal budget, this is a literal lifesaver. All the ingredients cost me less than $8 total at the grocery store, and it made enough for 6 servings? Insane. Tastes way better than the instant ramen I’ve been living on too.
I swapped the hot dogs for vegan sausage to make this plant-based and it turned out SO good! I was worried the texture would be off but it worked perfectly, even my meat-eating roommate loved it. Will absolutely be making this on repeat this fall.
Wait I was skeptical at first because the ingredient list is so simple, but wow. 30 minutes start to finish? I didn’t even have to run to the store, I had every single thing in my pantry and fridge already. Perfect for those nights I forget to plan dinner, no fancy prep needed.
I tossed in a handful of pickled jalapeños and a squeeze of lime at the end and oh my gosh, that little tang took it to the next level. If you like a little kick, 10/10 recommend adding that. Perfect cozy rainy day food.
Made this with my 8 year old last night for our weekly daddy-daughter cooking night, and she had a blast helping dump all the ingredients in the pot! She was so proud to serve it to mom and little brother, and everyone cleaned their plates. Easy enough for a kid to help with, 10/10.
Did the math on this and it works out to less than $1.25 per serving? That’s unheard of right now with grocery prices being so wild. It’s filling, tasty, and doesn’t taste like 'cheap food' at all. Will be a staple in our house for sure.
I usually hate leftovers because most food gets mushy or weird when you reheat it, but this? I actually looked forward to eating the leftover portion for lunch today. The pasta didn’t get mushy, the flavors melded so much better overnight. Who knew!
First time making any kind of stew from scratch, so I was super nervous! It turned out pretty good, but I think I overcooked the pasta a little because it got mushy. Any tips for that next time?
Made this for our Sunday football watch party with the guys, and we demolished the whole pot in 20 minutes. Served it with some crusty garlic bread on the side and it was the perfect game day grub. Hearty, filling, perfect for snacking on during the game.
I swapped the regular macaroni for gluten-free chickpea pasta and it worked perfectly! I’ve been struggling to find cheap, easy gluten-free meals that don’t require a million specialty ingredients, and this fits the bill exactly. No weird texture, no fancy products, just good food.
We got 8 inches of snow yesterday and couldn’t leave the house, so I rummaged through the pantry and threw this together with what I had. It was so warm and cozy, we ate it while watching old movies even though it’s January, don’t judge. Perfect cold weather comfort food.
I grew up eating this at church potlucks in Georgia, and I swear this recipe is the exact one all the little old ladies used to make! I added a can of drained sweet corn like my mama always did, and it was just like home. Perfect, no notes.
I have the pickiest toddler on the planet who refuses 90% of the food I make, and he ate two whole bowls of this for dinner tonight? I almost fell out of my chair. No weird hidden veggies, no strong flavors, just simple, mild food that kids actually go for. New staple for us!