Hiker’s Stew
Food and Drink

Reprinted with permission from “The National Parks Cookbook” by Linda Ly, © 2022 Quarto Publishing Group USA Inc Photo: © 2022 Quarto Publishing Group USA Inc. - Photography: Will Taylor

Hiker’s Stew

"Nestled nearly 4,600 feet below the rim of the Grand Canyon, Phantom Ranch (a historic bunkhouse and restaurant dating back to 1922) can only be reached on foot, by mule, or by rafting the Colorado River. The famous Hiker’s Stew has been served at Phantom Ranch since the early 1970s."

Linda Ly
Serves: 6


2 pounds cubed stew beef

1 onion, diced

2 celery stalks, diced

2 cups beef broth

2 cups water

½ cup Burgundy wine

½ cup red wine vinegar

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon garlic powder

½ teaspoon ground black pepper

½ teaspoon ground cloves

1 bay leaf

1 pound Yukon Gold potatoes, cut into 1/2- to 1-inch chunks

2 cups cut (1-inch pieces) green beans

2 cups diced carrots

2 cups corn kernels

2 tablespoons cornstarch

2 tablespoons cold water

In a medium-size stockpot over medium heat, cook the stew beef until all the liquid boils off and a dark scum forms, stirring occasionally. (Be patient, as this dark scum is the secret to the stew’s signature flavor!)

Add the onion, celery, broth, water, wine, vinegar, thyme, oregano, garlic powder, pepper, cloves, and bay leaf. Bring to a simmer, then cover and cook for 3–4 hours until the beef is very tender, reducing the heat, as needed, to maintain a low, gentle simmer.

Add the potatoes, green beans, carrots, and corn and bring the stew to a boil. Reduce the heat to maintain a simmer and cook for 30 minutes until the vegetables are tender, stirring occasionally. Discard the bay leaf.

In a small bowl, make a slurry by whisking the cornstarch and cold water until smooth. Gradually whisk the slurry into the stew and simmer for 5 minutes, then turn off the heat. Cover and keep warm until ready to serve.