Red Flannel Stew
When I was a child, Saturday night was Red Flannel Night. Grandpa and I wore out 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.
— Kathy
Padget
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 dried
parsley flakes
1 teaspoon basil
1 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1. In
a large saucepan, bring the beets and 4 cups of water to a boil. Reduce heat; simmer, uncovered, for 20 to 25
minutes or until beets are tender.
2. Drain,
reserving 2 cups cooking liquid. Peel
and dice beets; set aside.
3. 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.
4. Stir
in diced beets; heat through.
Yield: 5 servings.
Source: Reminisce magazine
February/March
2008