Rustic Herb-Infused Beef Stew
This Rustic Herb-Infused Beef Stew is a cherished family recipe that has been lovingly adapted over the years. Originating from my husband's family kitchen, this hearty stew combines tender chunks of beef with a medley of herbs and spices, simmered to perfection in a rich, flavorful broth. It's the kind of comfort food that warms the soul and brings everyone together around the dinner table. Ideal for chilly days or festive gatherings, this stew can also be made ahead of time for busy nights. The addition of sautéed almonds and poppy seeds adds a delightful crunch and unique twist. Perfect served over a bed of egg noodles, this dish is destined to become a favorite in your home as well.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
stew meat
4 lbs (cut into bite-sized chunks)
garlic salt
1 tablespoon (none)
salt
1 teaspoon (none)
black pepper, ground
2 teaspoons (none)
onion powder
1 tablespoon (none)
dried dill weed
1 tablespoon (none)
basil
3/4 tablespoon (none)
thyme
1/2 teaspoon (none)
bay leaves
2 (none)
savory
1/2 teaspoon (none)
beef consomme
10 ounces (none)
V8 vegetable juice
64 ounces (none)
cornstarch
1/2 cup (none)
mushrooms, canned
2 (4 ounce) cans (drained, pieces and parts)
egg noodles
lots (cooked)
poppy seeds
some (for garnish)
slivered almonds
to taste (sautéed in butter)
Instructions
1
In a large pot or Dutch oven, lightly brown the stew meat over medium-high heat until it's golden on the outside, about 5-7 minutes. Avoid cooking it through.
2
Reduce the heat to low and add garlic salt, salt, black pepper, onion powder, dill weed, basil, thyme, savory, and bay leaves. Stir well to coat the meat in the spices.
3
Pour in the beef consomme and V8 vegetable juice, stirring to combine all ingredients.
4
Cover the pot and let it simmer on low heat for at least 3 hours, ideally up to 18 hours in a slow cooker for optimal flavor development.
5
About 30 minutes before serving, mix the cornstarch with the reserved liquid from the chopped mushrooms to create a slurry.
6
Stir the slurry and mushrooms into the stew. Allow the stew to cook for an additional 30 minutes or until it reaches your desired thickness.
7
While the stew is simmering, heat a small pan over medium heat and sauté slivered almonds in butter until golden brown, about 3-5 minutes. Set aside.
8
In a separate pot, cook egg noodles according to package instructions, drain, then toss with remaining melted butter and a sprinkle of poppy seeds.
9
To serve, place a bed of buttery egg noodles on each plate and ladle the hearty stew over the top. Garnish with sautéed almonds and additional poppy seeds if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Rustic Herb-Infused Beef Stew?
The main protein in this recipe is 4 lbs of stew meat cut into bite-sized chunks.
How long should I brown the stew meat?
You should brown the meat for 5-7 minutes over medium-high heat, ensuring it is golden on the outside without cooking it through.
What type of vegetable juice is used in the broth?
The recipe uses 64 ounces of V8 vegetable juice combined with beef consomme.
Can this stew be made in a slow cooker?
Yes, while it can simmer on a stove for 3 hours, it is ideally cooked for up to 18 hours in a slow cooker for optimal flavor development.
How is the stew thickened?
The stew is thickened by mixing 1/2 cup of cornstarch with the reserved liquid from the canned mushrooms to create a slurry.
What unique ingredients are used for the garnish?
The recipe features a unique twist of slivered almonds sautéed in butter and poppy seeds as garnishes.
What should the stew be served over?
It is recommended to serve the hearty stew over a bed of buttery egg noodles tossed with poppy seeds.
What herbs are included in this recipe?
The herb profile includes dried dill weed, basil, thyme, savory, and bay leaves.
When should I add the mushrooms to the stew?
Add the mushrooms and the cornstarch slurry about 30 minutes before you plan to serve the dish.
How much beef consomme is required?
The recipe calls for one 10-ounce container of beef consomme.
What type of mushrooms are recommended?
The recipe specifies two 4-ounce cans of mushrooms, specifically pieces and parts, with the liquid reserved.
What spices are used besides herbs?
Other spices include garlic salt, salt, ground black pepper, and onion powder.
How long should the almonds be sautéed?
The slivered almonds should be sautéed in butter for about 3-5 minutes until they are golden brown.
How many bay leaves are needed?
The recipe uses 2 bay leaves.
Is this a family recipe?
Yes, it is a cherished family recipe originating from the husband's family kitchen.
Can I prepare this stew ahead of time?
Yes, this stew is ideal for making ahead of time, which is perfect for busy nights.
What size should the meat chunks be?
The stew meat should be cut into bite-sized chunks.
How much onion powder is used?
The recipe requires 1 tablespoon of onion powder.
How much dill weed is used?
You will need 1 tablespoon of dried dill weed.
How much basil is required?
The recipe calls for 3/4 tablespoon of basil.
What is the amount of thyme needed?
You should use 1/2 teaspoon of thyme.
How much savory is used in the stew?
The recipe includes 1/2 teaspoon of savory.
Do I drain the mushrooms?
Yes, you drain the mushrooms but must reserve the liquid to mix with the cornstarch.
What heat setting is used for simmering?
The stew should be simmered on low heat.
What is the total amount of V8 juice?
The recipe uses 64 ounces of V8 vegetable juice.
What type of pepper is used?
Ground black pepper is used, specifically 2 teaspoons.
How many cans of mushrooms are used?
Two 4-ounce cans of mushrooms are required.
How much garlic salt is in the recipe?
The recipe uses 1 tablespoon of garlic salt.
What is the amount of cornstarch for the slurry?
You will need 1/2 cup of cornstarch.
How are the poppy seeds used?
They are tossed with the cooked egg noodles and can be used as an additional garnish over the top.