Herbed Beef Stew
"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."
photo by Annie H
- Ready In:
- 4hrs 15mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 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
-
For noodles
- lots egg noodles
- some poppy seed
- slivered almonds, sauted in butter
directions
- 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.
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Reviews
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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. -
A very tasty stew and very easy to make! I cut back a little on the dill because of previous comments, but next time I will add the full amount because I didn't notice anything I didn't like. Very yummy. -
This was sensational! And I have good news for all the other time-crunched (or just plain lazy) cooks out there - browning the meat is not necessary! Since standing over a stove at 7:30 in the morning is the last thing I want to do, I just dumped the meat (still partially frozen) into the cooker with the other ingredients. I cooked it on low for 9 hours. Then I added some peas and carrots with the cornstarch and turned it to high for an hour. The sauce thickened up nicely and, served over rice, I had a complete meal in a bowl with very minimal work. I will definitely be making this again! Thanks! -
We really liked this. It was wonderfully rich and savory. Thank you for sharing. -
The flavor of this was unlike anything I have had before. I have never thought of putting dill in a stew. I think it turned out good. I used Venison meat added half of a chopped onion and 2 cloves of garlic to mine. I sereved over no yolk noodles, didn't add the seeds or nuts to mine. My husband enjoyed it a lot. Thanks for the idea!
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Tweaks
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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.
RECIPE SUBMITTED BY
Annie H
Lawrence, KS
I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.
