Red Flannel Stew
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 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
Ingredients
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2 whole fresh beets, washed, trimmed and halved
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6 cups water, divided
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1 pound corned beef brisket, trimmed and cut into 1-inch pieces
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4 small carrots, sliced
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1 large potato, cubed
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1 small turnip, peeled and cubed
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1 small onion, chopped
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1 teaspoon each dried parsley flakes, basil and thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
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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