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. Wed eat Red Flannel Stew spooned over fluffy Southern-style biscuits. Grandma learned to make the stew from earlier generations.

Kathy Padget

Diamond City, Arkansas

 

 

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