Lunch Mon-Fri 11am-2pm, Dinner Mon-Sat 5pm-9pm Sun 5pm-8pm
American, Steak House
In Phoenix, homegrown and historical are the exception rather than the rule, but the landmark Stockyards Restaurant and 1889 Saloon, has retained its Old West comfort and charm.
The restaurant was recently added to the City of Phoenix Historical Register for both its central role in Arizona’s cattle industry and its relevant architectural style. Cattle was one of the “Five C’s” in Arizona’s history as the emergence of prosperous ranches and booming livestock businesses propelled the state’s development. In 1919, Edward A. Tovrea, the “Cattle Baron”, opened his Phoenix packing house west of 48th Street and Van Buren to support his growing beef operations. By the early 1950’s, the Tovrea Land and Cattle Co. had grown to nearly 40,000 head of cattle secured by 200 acres of cattle pens, making it the world’s largest feedlot.
In 1947, the Administration Building was built to service the company. The building was replaced in 1954 due to fire. The new building included office space and The Stockyards Restaurant, which quickly became a favorite spot for cattlemen, bankers, politicians and celebrities. Although cattle fortunes faded in the late 1950’s and pens slowly gave way to urban growth, the popularity of Arizona’s Original Steakhouse remains intact for almost 70 years.
The reason lies not only in the restaurant’s rich history and timeless Western ambiance but also in its long tradition of superb food and drink. Among the house specialties; “Best of the West” prime rib and an array of aged, hand-cut steaks as well as old-fashioned liver and onions, buffalo meatloaf, tortilla crusted rainbow trout and citrus-glazed salmon. Dinners include a relish tray, choice of soup or salad and entrée accompaniments such as whipped potatoes or rice pilaf. The Stockyards is also a popular lunch destination and the 1889 Saloon is a favored spot to enjoy a refreshing beverage.
Chef Mike Shea: Mike Shea is the executive chef at the Stockyards restaurant. He has been in the business since he was 15. After a number of years working in major resorts in various capacities, he spent 8 years at a private country club. Shea says, “I found my home at the Stockyards three years ago.”
Cooler weather means hot’n hearty meals and a steaming bowl of the Stockyards World Famous Tenderloin Chili will definitely hit the spot. It’s a delicious party dish or a satisfying family meal.
Ground Beef 2 lbs
Garlic (minced) 4 cloves
White Onion (medium dice) 1 large
Tomatoes (small dice) (2) 14oz cans
Ranch Style Beans (2) 14oz cans
Green Chiles (2) 4oz cans
Tomato Paste 1 small can
Beef Stock 1 quart
Chili Powder 2 tbls
Cumin 1 tbls
Crushed Red Pepper ½ tbls
Cajun Spice ½ tbls
Oregano ½ tbls
Tabasco 2-3 dashes
Salt 1-2 tbls
Pepper 1-2 tbls
Slurry (Cornstarch and water) ¼ cup
Optional garnish, chopped red onion and grated Jack or Cheddar cheese
Cook ground beef over medium high heat in a large soup pot until browned evenly. Drain, remove beef from pot and set aside. Use a small amount of the beef fat to cook the garlic and onions over medium heat in the same large pot until translucent. Add the drained ground beef to the onions and stir well. Add the tomatoes, beans, chiles and all the other ingredients except the cornstarch slurry. Stir well and cook over medium heat until the mixture just starts to boil. Turn down and simmer for at least a half hour. Add the cornstarch slurry, bring back to a simmer for a few minutes and serve topped with the chopped red onion and grated cheese.
Serves 8-10. Leftovers freeze well.
At The Stockyards, we use trim from the filet mignons and the New York strips for our ground beef in the chili, but we have also used ground buffalo, and ground elk and both of those work great as well. You can also substitute fresh tomatoes and chiles for the canned variety in this recipe. Season to your own tastes.
We serve the chili with cornbread muffins that have poblano chiles baked into them. Cornbread is the perfect complement to our chili.
CHEF TECH & KITCHEN TRIX
It’s not surprising that the kitchen of the historic Stockyards tends toward the meat centric. A Valley dining destination for over 60 years, the restaurant is built on the site of what was once the largest feedlot west of the Mississippi.
Says executive chef, Mike Shea, “We hand cut all our steaks, so a lot of good, usable trimmings are left and we utilize every bit of them.”
With a menu that includes, tenderloin chili, burgers, wild game sausage, buffalo meatloaf, chopped steak with caramelized onions and complimentary happy hour filet sliders, the big electric grinder racks up overtime. Shea points out that a hand-powered home meat grinder and an industrial one are essentially the same, and, it is a vital kitchen tool.
“The safety and quality control advantages you get grinding your own meat are huge,” says Shea, “you know where it came from and that it is fresh. Grinding meat fresh each time you need it also means the meat looks better and doesn’t bleed out.”
All grinders have three grind bits; fine, medium and coarse. Each has a separate blade and they should not be transferred. The size of the grind should be geared to the texture of the finished product. Sausage for instance, calls for a fine or medium grind. Medium works best for burgers and meatloaf. Shea uses coarse grind for chili since it adds texture and body and differentiates it from a soup.
He recommends a 20/80 proportion of fat to lean meat, no matter what the cut, since fat lends flavor. On grilled items, the excess will drip off. When making chili, simply drain well after it is cooked. (And, don’t be afraid of combining cuts, the luscious Stockyards burger is made from New York steak and prime rib.)
In addition to beef, use the grinder with pork shoulder to make chorizo or breakfast sausage patties. Leftover ham becomes ham salad.
Finally, Shea demonstrated a neat little trick of twisting a piece of parchment paper and running it through the grinder when you are finished using it. It does a slick job of cleaning all meat out of the body and bit, necessitating only washing in hot, soapy water.
The Stockyards Buffalo Meat Loaf
1 tbls butter
¼ cup white onion, finely diced
¼ cup celery, finely diced
¼ cup carrots, finely diced
1 large garlic clove, minced
1 lb buffalo, medium 5 grind
½ lb beef, medium grind
½ cup barbeque sauce, divided
1 large egg, beaten
¾ cup panko or coarse bread crumbs
1 tbls Dijon mustard
1 tbls Worcestershire
Salt and pepper, to taste
3 strips bacon, raw
Preheat oven to 350 degrees.
Melt butter in heavy skillet. Sauté onions, carrots, celery and garlic until softened. Cool slightly. Add vegetables, ½ barbeque sauce, egg, crumbs, and seasonings to meat. Mix thoroughly. Form into a loaf, place in greased loaf pan and press down firmly. Spread reserved barbeque sauce on top and sprinkle with black pepper. Lay strips of bacon lengthwise on top of loaf. Bake uncovered for 1 hour.
Mike Shea is the executive chef at the Stockyards restaurant. He has been in the business since he was 15. After a number of years working in major resorts in various capacities, he spent 8 years at a private country club. Shea says, “I found my home at the Stockyards two years ago.”
5009 E. Washington St.
Stockyards Legacy Recipe
Spinach Salad with Seasonal Berries
Warmer weather means fresher, lighter meals and this SY favorite is as delicious as it is beautiful. Serve with a cool soup and buttered croissants for a meal or as an accompaniment to grilled chicken or fish.
5 oz cleaned baby spinach with stems removed
2 oz Feta cheese
4 whole fresh strawberries
6 whole fresh blueberries
6 whole fresh blackberries
6 whole fresh raspberries
1 oz toasted candied almonds
2 egg whites
4 Tbs sugar
6 oz slice blanched almonds
Whisk egg whites and sugar until frothy, add almonds and mix well. Spread on lightly oiled cookie tray and bake at 350 for 10-15 minutes until golden brown. Cool and remove from tray and place in small bowl.
1/6 cup raspberry Champagne vinegar
1/3 cup white sugar
2/3 cups salad oil of choice (not olive oil) Canola works well.
½ tsp poppy seeds
¼ tsp dry mustard
pinch salt (to taste)
1 tsp honey
Whisk vinegar and sugar together in a bowl until all the sugar is dissolved. (This may take a few minutes). Very slowly whisk salad oil into the vinegar sugar mixture until incorporated. Add remaining ingredients and whisk all together. This should make about 1 cup of dressing.
Prepare the candied almonds and allow to cool. Place all of the salad ingredients in a large mixing bowl. Drizzle 1/3 cup dressing over the salad ingredients and toss lightly, being careful not to break up the berries completely. Add more dressing to your taste.
Serve on chilled plates or in chilled bowls.
Makes 2 entrée or 4 starter