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