Best Red Flannel Stew Recipes

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

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.

RED FLANNEL STEW (SALLYE)

RED FLANNEL STEW (SALLYE) image

This is a traditional "Wild West" recipe favored by chuck wagon cooks who didn't have access to refrigeration. My grandpa told me that it was named Red Flannel Stew because it was warming on a cold winter's day. Makes sense to me. Whatever else it's called, it has to be called delicious. Enjoy.

Provided by sallye bates

Categories Tacos & Burritos

Time 25m

Number Of Ingredients 12

Ingredients

2 Tbsp bacon drippings (or oil)
1 large white onion
1 medium hatch or other chile pepper
2+ c cooked pinto beans
1 can(s) corned beef (12 oz)
1 can(s) diced tomatoes (14-16 oz)
1 or 2 tsp chili seasoning mix (to taste)
8 oz cubed cheddar cheese
6 + flat cooked tostado shells
3 to 4 green onions (optional)
cilantro sprigs (optional)
sour cream (optional)

Steps:

1. Open can of corned beef and shred into bowl. Set aside for later use.
2. Peel and quarter onion Cut chile pepper in half and remove stem, seeds and membrane. Place in food processor together and pulse until finely diced. Reserve for later use.
3. Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time. Slice green onions into thin pieces, green part included.
4. Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat. When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
5. Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
6. Add shredded meat, remainders of beans, tomatoes, and spices into mixture. Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
7. Add cubes of cheese to mixture and continue heating until cheese is melted.
8. Serve on tostado shells. Best if eaten while still hot. Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.