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Red Flannel Stew

Total Time

Prep: 25 min. Cook: 1-1/2 hours

Makes

5 servings

When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas
Red Flannel Stew Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, until tender, 20-25 minutes. 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 until meat and vegetables are tender, 1-1/4 to 1-1/2 hours. Stir in diced beets; heat through.

Can you freeze Red Flannel Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Beet Stew Tips

Should you peel the beets for this red flannel beet stew?

Yes, you should peel the beets for this stew. The skin is edible, but we don't recommend eating it.

What can you serve with beet stew?

Serve a cozy side with this beet stew, like homemade bread, mashed potatoes or polenta. Here are some other fantastic sides for stew.

What are some variations of this beet stew recipe?

Try adding a variety of different types of beets, like golden, to this recipe. Throw in a couple of other veggies like cabbage or celery. You could also try making it vegetarian by omitting the beef and subbing in portobello mushrooms instead.

Christina Herbst, Taste of Home Assistant Digital Editor, and Rashanda Cobbins, Taste of Home Food Editor

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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