Herbed Beef Stew

• 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

1. Brown meat very lightly, but do not cook all the way through.
2. Add all herbs and liquids.
3. Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
4. A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
5. Add liquid and mushrooms to stew; allow to thicken.
6. In a seperate pot, saute almonds, melt extra butter, and add cooked egg noodles.
7. Sprinkle with poppy seeds.
8. Serve stew on bed of noodles.

stew meat, garlic salt, salt, black pepper, onion powder, dill weed, basil, thyme, bay leaves, savory, beef, vegetable juice, cornstarch, mushrooms, noodles, lots egg noodles, slivered almonds

Taken from www.food.com/recipe/herbed-beef-stew-56734 (may not work)