German Beef Stew


1 1/2 lb. beef stew meat, cut in 1" cubes
2 tbs. cooking oil
1 lg. apple, pared and shredded (1 cup)
1 clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1 med. carrot, shredded (1/2 c.)
1/ 2 onion, sliced
1 c. water
1/3 c. dry red wine
1/2 tsp. anchovy paste
1/8 tsp. dried thyme, crushed
4 tsp. Cornstarch
1/4 c. cold water
1/4 tsp. kitchen bouquet
1/4 tsp. poppy seed
4 c. medium noodles, cooked and drained

Brown meat in hot oil. Add apple, carrot, onion,
the 1/2 c. water, wine, anchovy paste, garlic,
bouillon cubes, bay leaf and thyme.
Cover and cook over low heat for 2 hours
or till beef is tender. Remove bay leaf.
Combine cornstarch and 1/4 c. cold water;
add to beef mixture. Cook and stir until
thickened. Stir in kitchen bouquet. Serve
over hot noodles sprinkled with poppy seed.
Serves 4.