German Beef Supper

• 1 1/2 lb. beef stew meat, cut in 1-inch cubes
• 2 Tbsp. Crisco
• 1 large apple, pared and shredded (1 c.)
• 1 medium carrot, shredded (1/2 c.)
• 1/2 onion, sliced
• 1/2 c. water
• 1/3 c. dry red wine
• 1 tsp. salt
• 1 clove garlic, minced
• 2 beef bouillon cubes
• 1 small bay leaf
• 1/8 tsp. dried thyme
• 4 tsp. cornstarch
• 1/4 c. cold water
• 1/4 tsp. Kitchen Bouquet
• 4 c. medium noodles, cooked and drained
• 1/4 tsp. poppy seed

1. Brown meat in hot Crisco.
2. Add apple, carrot, onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf and thyme. Cover and simmer for 2 hours or until beef is tender.
3. Remove bay leaf.
4. Combine cornstarch and the cold water; add to beef mixture. Cook and stir until thickened.
5. Stir in Kitchen Bouquet.
6. Serve over

beef stew meat, crisco, apple, carrot, onion, water, red wine, salt, clove garlic, bay leaf, thyme, cornstarch, cold water, kitchen, noodles, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965134 (may not work)