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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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WHEN I was child, every Saturday night was Red Flannel Night. Grandpa and I wore our red flannel underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. Weâd eat Red Flannel Stew spooned over fluffy Southern style biscuits. Grandma learned to make the stew from earlier generations. 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 |
Directions:
1. In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until tender. Drain, reserving 2 cups cooking liquid. Peel and dice beets; set aside.
2. 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. Stir in diced beets; heat through. Yield: 5 servings.
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