• 5servings
  • 85minutes
  • 209calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole fresh beets, washed, trimmed and halved

  2. 6 cups water, divided

  3. 1 pound corned beef brisket, trimmed and cut into 1-inch pieces

  4. 4 small carrots, sliced

  5. 1 large potato, cubed

  6. 1 small turnip, peeled and cubed

  7. 1 small onion, chopped

  8. 1 teaspoon each dried parsley flakes, basil and thyme

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Red Flannel Stew Recipe photo by Taste of Home 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.


Send feedback