Red Flannel Stew

• 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 each dried parsley flakes, basil and thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. 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.

fresh beets, water, beef brisket, carrots, potato, onion, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/red-flannel-stew/ (may not work)