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.

Ingredients

10 serv.

stew meat↗4 lbs
garlic salt1 tablespoon
salt↗1 teaspoon
black pepper, ground↗2 teaspoons
onion powder↗1 tablespoon
dried dill weed↗1 tablespoon
basil↗3⁄4 tablespoon
thyme↗1⁄2 teaspoon
bay leaves↗2
savory1⁄2 teaspoon
beef consomme↗10 ounces
V8 vegetable juice↗64 ounces
cornstarch↗1⁄2 cup
(4 ounce) cans mushrooms, pieces and parts↗2 cans
For noodles
lots egg noodles
some poppy seed↗
slivered almonds, sauted in butter↗

Step-by-step instructions

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, sauté almonds, melt extra butter, and add cooked egg noodles.
7
Sprinkle with poppy seeds.
8
Serve stew on bed of noodles.

Source: food.com

Original recipe ↗

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