Recipe by Annie H
This is a recipe which I came upon when I joined my husband's family. It's so popular and I'm on the verge of making little spice packets I can just throw in with the rest of the ingredients. I'm not sure if there's someone out there with the original idea for this dish, but we have modified it quite a bit for personal taste.
Top Review by bmcnichol
I cut this recipe in half for my family. I used garlic powder instead of garlic salt as I was afraid with the V8, salt and garlic salt- it would be too salty. I also cut the salt and pepper by half. I didn't have any savory but followed the rest of the recipe as written. This was good and easy to make. It was something different for us. I didn't add the cornstarch as my broth thicken up without it. I also didn't add the poppy seeds or slivered almonds but did mix it with egg noodles.
- 4 lbs stew meat
- 1 tablespoon garlic salt
- 1 teaspoon salt
- 2 teaspoons black pepper, ground
- 1 tablespoon onion powder
- 1 tablespoon dried dill weed
- 3⁄4 tablespoon basil
- 1⁄2 teaspoon thyme
- 2 bay leaves
- 1⁄2 teaspoon savory
- 10 ounces beef consomme
- 64 ounces V8 vegetable juice
- 1⁄2 cup cornstarch
- 2 (4 ounce) cans mushrooms, pieces and parts
- lots egg noodles
- some poppy seed
- slivered almonds, sauted in butter
Directions See How It's Made
- Brown meat very lightly, but do not cook all the way through.
- Add all herbs and liquids.
- Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
- A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
- Add liquid and mushrooms to stew; allow to thicken.
- In a seperate pot, sauté almonds, melt extra butter, and add cooked egg noodles.
- Sprinkle with poppy seeds.
- Serve stew on bed of noodles.