1 1/2 lbs. stew meat
2 tbsp. Crisco
1 lg. apple, pared and shredded
1 med. carrot, shredded
1/2 c. onion, sliced
1/2 c. water
1/3 c. dry red wine
1 tsp. salt
1 clove garlic, minced
2 beef bouillon cubes
1 sm. bay leaf
1/8 tsp. dried thyme
4 tsp. cornstarch
1/4 c. cold water
1/4 tsp. Kitchen Bouquet
4 c. med. noodles, cooked and drained

Brown meat in hot Crisco. 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. Remove bay leaf. Combine cornstarch and 1/4 cup cold water. Add to beef mixture. Cook and stir until thickened. Stir in Kitchen Bouquet. Serve over noodles.