Red Flannel Stew Recipe
WHEN I was child, every Saturday night was Red Flannel Night. Grandpa and I wore our red flannel underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat Red Flannel Stew spooned over fluffy Southern style biscuits. Grandma learned to make the stew from earlier generations.
- 2 whole fresh beets, washed, trimmed and halved
- 6 cups water, divided
- 1 pound corned beef brisket, trimmed and cut into 1-inch pieces
- 4 small carrots, sliced
- 1 large potato, cubed
- 1 small turnip, peeled and cubed
- 1 small onion, chopped
- 1 teaspoon each dried parsley flakes, basil and thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until tender. Drain, reserving 2 cups cooking liquid. Peel and dice beets; set aside.
- 2. In the same pan, combine the corned beef, carrots, potato, turnip, onion, seasonings, remaining water and reserved cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and vegetables are tender. Stir in diced beets; heat through. Yield: 5 servings.
1-1/3 cups equals 209 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 881 mg sodium, 22 g carbohydrate, 3 g fiber, 11 g protein.
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