RED FLANNEL STEW

Red Flannel Stew image

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 stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. -Kathy Padgett, Diamond City, Arkansas

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 5 servings.

Number Of Ingredients 10

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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

Steps:

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

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 881mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.