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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 beef, cook and stir until meat is browned and cooked through. Drain off excess fat.
Sprinkle meat with flour; cook and stir for 3 minutes.
Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste.
Stir, cover and simmer over medium to medium low (low bubble) for 1-½ to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
Hobo stew may be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.