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

                                                                      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