Phamous Phantom Ranch Stew for Family Size!

The Converted recipe for the home!


 

 

 

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Tim Kaske and Kathy Peyings translated this recipe to where you can cook it at home It will make about 4-6 servings. Thanks Tim and Kathy! Both came out pretty close to the same.

Here is the converted recipe for normal folks:

TURN BURNER TO MEDIUM HEAT. HEAT A HOT DUTCH OVEN UNTIL HOT. ADD THREE (3) POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND A DARM SCUM FORMS.

ADD:

1 COARSE CHOPPED ONION
COARSE CHOPPED CELERY STALK
2 tablespoons OF BURGUNDY WINE
2 tablespoons OF RED WINE VINEGAR
2 tablespoons OF BEEF BASE
2.5 cups OF WATER
1 Teaspoon FRESH GROUND PEPPER
Tablespoon GARLIC POWDER
Tablespoon THYME
Tablespoon WHOLE OREGANO
Teaspoon GROUND CLOVES
1
Teaspoon FRESH BAY LEAVES (or 1 leaf)

SIMMER FIVE HOURS.

THEN ADD THE FOLLOWING INGREDIENTS.

2 16oz CANS OF GREEN BEANS
1 16oz CAN OF CARROTS
3 lbs IRISH POTATOES (or 3 cans)
1 16oz CAN OF WHOLE CORN

BRING TO A BOIL. TURN BURNER TO SIMMER AND ALLOW TO COOL.

THICKEN WITH CORN STARCH. STIR INTO STEW. KEEP ON LOW UNTIL SERVING TIME.

Note from Kathy:
For the 44 serving size of this recipe, the vegetables call for #10 cans.  I  have used the approximate cup size of these amounts. Also, to translate this recipe, I used approximately 2/3 the amount of water as that is what the original recipe  indicated  when doing a 1/2 bath of 44.

 


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