Grand Canyon National Park

Grand Canyon National Park

Park Palates: Phantom Ranch Stew

October 3, 2008, 11:54 am

Located at the bottom of the Grand Canyon, Phantom Ranch is nestled alongside Bright Angel Creek on the north side of the Colorado River and is the only lodging facility below the canyon rim.

Phantom Ranch, designed by architect Mary Colter and completed in 1922, can only be reached by mule, by foot, or by rafting the Colorado River. It is a popular stop-over point for hikers and mule riders traveling to the bottom of the Canyon via the famous Bright Angel or Kaibab trails.

The infamous Phantom Ranch Stew has been satisfying hungry hikers and Mule dudes since 1970! The original recipe serves 44 people, but this condensed, family-friendly version serves four to six and is ideal for warming hearts and hearths on brisk autumn afternoons.


3 lbs cubed stew beef

First batch of ingredients:
1 course chopped onion
1/4 course chopped celery stalk
2 tbsp Burgundy wine
2 tbsp red wine vinegar
2 tbsp beef base
2 1/2 cups water
1 tsp fresh ground pepper
1 tbsp garlic powder
1 tbsp thyme
1 tbsp whole oregano
1 tsp ground cloves
1 tsp fresh bay leaves (or, 1 leaf)

Second batch of ingredients:
2 16 oz cans of green beans
1 16 oz can of carrots
3 lbs Irish potatoes (3 cans)
1 16 oz can of whole corn


Turn your burner to medium heat.
Heat your pan until hot.
Next, add the 3 lbs of cubed stew beef and simmer until all of the liquid boils off and a dark scum forms.
Add the first batch of ingredients and let simmer for five hours.
Then, add the second batch of ingredients.
Bring to a boil.
Turn burner to simmer and allow to cool.
Thicken with cornstarch.
Stir into stew, and keep on low until serving time.

This recipe originally appeared on Copyright © 1997- 2008, Mike Mahanay.