Red Flannel Stew Recipes

Steps:

• In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, until tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid. Peel and dice beets; set aside., 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, 1-1/4 to 1-1/2 hours. Stir in diced beets; heat through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Steps:

• Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
• Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
• Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
• Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
• When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
• Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
• Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

Steps:

• 1. Open can of corned beef and shred into bowl. Set aside for later use.
• 2. Peel and quarter onion Cut chile pepper in half and remove stem, seeds and membrane. Place in food processor together and pulse until finely diced. Reserve for later use.
• 3. Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time. Slice green onions into thin pieces, green part included.
• 4. Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat. When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
• 5. Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
• 6. Add shredded meat, remainders of beans, tomatoes, and spices into mixture. Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
• 7. Add cubes of cheese to mixture and continue heating until cheese is melted.
• 8. Serve on tostado shells. Best if eaten while still hot. Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.