RED FLANNEL STEW
When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long 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 of our family. -Kathy Padgett, Diamond City, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 881mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
RED BEEF STEW
Something different to do with cubed beef.This Spicy beef and carrots dish is delicious over egg noddles or rice. Most of these Asian ingredients are available in the Asian food aisle in a grocery store or at an Asian food store. Recipe Source: Bon Appetit (March 1987)
Provided by ellie_
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside.
- In a small bowl combine next 5 ingredients (onion - star anise). Set aside.
- In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside.
- Over high heat heat hot chili oil in a wok or large skillet.
- Add onion mixture to wok and stir-fry 2 minutes.
- Stir in beef and stir-fry 3 minutes.
- Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
- Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water.
- Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally.
- Remove chilies and star anise - discard.
- Increase heat to high.
- In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
- Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.
Nutrition Facts : Calories 1606.6, Fat 161.8, SaturatedFat 67.1, Cholesterol 225.4, Sodium 1231.3, Carbohydrate 15.4, Fiber 2.7, Sugar 7.2, Protein 22.2
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
RED BANDANA STEW
My 7 year old son's favorite dinner to help make and to eat! It's a super simple crock pot recipe, but can be made on the stove too if you're pressed for time. Also, I like to substitute the ground beef for ground turkey sometimes. Just be sure to double the seasoning so it still has lots of flavor. ♥
Provided by HappyCookingMommy
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place browned beef in a slow cooker, add potatoes and carrots.
- In seperate bowl combine taco seaoning with water, pour into slow cooker.
- Cook on high setting about 20 minutes to 1 hour.
- Garnish with salsa and cheese.
Nutrition Facts : Calories 449.9, Fat 17.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 518.9, Carbohydrate 47, Fiber 7.4, Sugar 6.5, Protein 26.9
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SPANISH BEAN STEW | A CLASSIC HEART-WARMING DISH
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- Roughly dice 1/2 red & 1/2 green bell pepper, roughly dice 1 carrot that has been peeled, finely dice 1/2 onion, finely mince 4 cloves garlic, finely grate 2 fresh tomatoes and rinse 1 cup of canned chickpeas, 1 cup of canned white beans and 1 cup of canned kidney beans under cold running water
- Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & green bell peppers, the diced carrot and the diced onion, mix with the olive oil, after 7 to 8 minutes and the vegetables have a light golden fried color, add in the minced garlic and mix with the vegetables, after 30 seconds add in the grated tomato and 2 teaspoons of sweet smoked paprika, give it a mix and simmer for 2 minutes
- After 2 minutes and the grated tomato has thickend up, add in the 1 cup of canned chickpeas, 1 cup of canned white beans, 1 cup of canned kidney beans and season with sea salt & black pepper, give it a gently mix, then add in a generous 2 1/2 cups of vegetable broth and 1 bay leaf, give it a mix and bring to a rolling boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- After about 20 minutes remove the lid from the pan, add in 2 tablespoons of freshly chopped parsley, give it a quick mix and remove the stock pot from the heat, serve in shallow bowls, enjoy!
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