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Red Flannel Stew

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.
  • Total Time
    Prep: 25 min. Cook: 1-1/2 hours
  • Makes
    5 servings


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 209 calories, 9g fat (3g saturated fat), 31mg cholesterol, 881mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 11g protein.

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