Red Flannel Stew

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. We’d eat this stew spooned over fluffy Southern-style biscuits. Grandma learned to make the stew from earlier generations.

—Kathy Padgett, Diamond City, AR

Prep: 25 min. • Cook: 1 ½ hours • Makes: 5 servings

• 2 whole fresh beets, washed, trimmed and halved
• 6 cups water, divided
• 1 lb. corned beef brisket, trimmed and cut into 1-in. pieces
• 4 small carrots, sliced
• 1 large potato, cubed
• 1 small turnip, peeled and cubed
• 1 small onion, chopped
• 1 tsp. each dried parsley flakes, basil and thyme
• ¼ tsp. salt
• ⅛ tsp. pepper

1. 1. In a large saucepan, bring beets and 4 cups water to a boil. Reduce the heat; simmer, uncovered, until tender, 20-25 minutes. Drain beets, reserving 2 cups cooking liquid. Peel and dice beets; set aside.
2. 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 until meat and vegetables are tender, 1 ¼-1 ½ hours. Stir in the diced beets; heat through.

1 ⅓ cups: 209 cal., 9g fat (3g sat. fat), 31mg chol., 881mg sod., 22g carb. (6g sugars, 3g fiber), 11g pro.