Categories: Main Dish

Ingredients

• 1 1/2 lbs beef stew meat cut in 1"cubes (I have used English Roast or Chuck, whatever was the best price!)
• 2 T Crisco (I use Olive oil)
• 1 large apple, pared and shredded (1 C)
• 1 large carrot, shredded (1/2 C)
• 1/2 onion, sliced
• 1/2 C water
• 1/2 C dry red wine
• 1 tsp salt
• 1 clove garlic, minced (I use 2)
• 2 beef bouillon cubes or equivalent of a bouillon paste
• 1 small bay leaf
• 1/8 tsp dried thyme
• 4 tsp cornstarch
• 1/4 C cold water
• 1/4 tsp kitchen bouquet (Worchestire Sauce)
• 4 C medium noodles, cooked and drained (egg noodles, 8oz dry) opt: you can use gnocchi
• 1/4 tsp poppy seed

Directions

1. In a large skillet or a dutch oven, brown meat in hot Crisco.

2. Add apple, carrot, onion, water, wine, salt, garlic, bouillon cubes, bay leaf, and thyme.

3. Cover and simmer for 2 hours or until beef is tender. ( Go the 2 hours. 2 1/2 hours if in oven at 300F)

4. Remove bay leaf at end of cooking.

5. Combine cornstarch and cold water; add to beef mixture.

6. Cook and stir until thickened. Stir in kitchen bouquet. Serve over Poppy Noodles: combine hot noodles with poppy seed.

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