When your shivering doesn’t seem to be subsiding while out and about, you need a cure for your coldness! Red Flannel Stew is the one. This savory, herbaceous, tender veggie and juicy corned beef brisket soup will surely make you feel warm and fuzzy inside, just like your favorite button-up. Don’t let the chilliness of the great outdoors keep you from adventure! Red Flannel Stew is the hearty, chunky, warm way to keep you going!
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 dried parsley flakes
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
Step 1 –In a large saucepan, bring the beets and 4 cups of the water to a boil.
Step 2 –Reduce the heat and simmer, uncovered, until the beets are tender, about 20-25 minutes.
Step 3 –Reserve 2 cups of the cooking liquid and discard the rest.
Step 4 –Once cool enough to touch, peel and dice the beets.
Step 5 –In the same saucepan, combine the corned beef, the carrots, the potato, the turnip, the onion, the parsley flakes, the basil, the thyme, the salt, the pepper, the remaining water, and the reserved cooking liquids.
Step 6 –Bring the soup mixture to a boil.
Step 7 –Reduce the heat of the soup mixture, cover, and simmer until the meat and veggies are tender, about 1 hour 15 minutes-1 hour 30 minutes.
Step 8 –Stir the cubed beets into the soup mixture and heat through.
Step 9 –Serve.