Best 4 Red Flannel Stew Recipes

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

RED FLANNEL HASH

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.

RED FLANNEL STEW (SALLYE)

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.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.