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 (2QT 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 IA APPROXAMATLEY 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.)
