Grand Canyon Phantom Ranch Stew Original Recipe!

Charlie Bongo getting the tables ready for the Phantom Ranch stew!

Phamous Phantom Ranch Stew!

The Original recipe that has satisfied hungry hikers and Mule dudes since 1970!

Tim Kaske and Kathy Peyings were able to translate this recipe to cook at home for about 4-6 servings! Click here for the converted recipe!
Thank you Kathy and Tim!

BREAKFAST COOK: TURN FLAT-TOP TO #5/MEDIUM HEAT. (#3 FOR HALF BATCH). HEAT PAN UNTIL HOT. ADD TWENTY POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND DARK SCUM* FORMS.

ADD: 6 COARSE CHOPPED ONIONS
2 COARSE CHOPPED CELERY STALKS
16 OZ. OF BURGANDY WINE
16 OZ OF RED WINE VINEGAR
16 OZ OF BEEF BASE
3 QT. OF SPRING WATER (2 QT FOR A HALF BATCH)
2 TBS. FRESH GROUND PEPPER
4 TBS. GARLIC POWDER
4 TBS. THYME
4TBS. WHOLE OREGANO
4 TSP. GROUND CLOVES
5 FRESH BAY LEAVES

TURN FLAT TOP DOWN TO 1!!!!!!!!!!

DINNER COOK: TURN FLAT TOP BACK TO #5 AFTER IT HAS SIMMERED ALL MORNING. AND THEN ADD THE FOLLOWING INGREDIENTS.

2 #10 CANS OF GREEN BEANS
1 #10 CAN OF CARROTS
3 #10 CANS OF IRISH POTATOES
1 #10 CAN OF WHOLE CORN

(A #10 CAN Is APPROXIMATLEY A 1 GALLON CAN FOR PRACTICAL PURPOSES.)

BRING TO A BOIL. TURN FLAT TOP TO #1 ONCE AGAIN AND ALLOW TO COOL. THICKEN WITH CORN STARTCH. STIR INTO STEW. KEEP AT 160 DEGREES UNTIL SERVING TIME.

*THIS INDEED, IS THE KEY INGREDIENT AND SECRET TO GOOD FLAVOR! THIS RECIPE IS FIGURED FOR 44 PEOPLE. IT HAS BEEN SERVED AT PHANTOM RANCH FOR AS LONG AS ANYONE CAN REMEMBER. (BUT NOT MUCH EARLIER THAN 1972.)

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