Phantom Ranch Stew

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. Ingredients: 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 Method: 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. Enjoy! This recipe originally appeared on www.grandcanyontreks.org Copyright © 1997- 2008, Mike Mahanay.