4 slices bacon
1 lb. beef stew meat, cut into 1 inch piece
1 lg. onion, sliced
2 c. water
1 can (12 oz.) beer
2 tsp. instant beef bouillon
1 tsp. salt
1/2 tsp. thyme leaves
2 med. sliced apples
1/4 tsp. pepper
2 whole cloves
1 bay leaf
3 med. carrots, cut diagonally into 1/2 inch slices
1 lb. Polish sausage, cut into 1/2 inch slices
4 oz. uncooked noodles (2 c.)
1/2 med. head cabbage, coarsely shredded

Fry bacon in Dutch oven over medium heat until crisp; remove and drain. Brown beef in bacon fat; push beef to side. Stir in onion until tender, drain. Stir in water, beer, bouillon, salt, thyme, pepper, cloves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add carrots and sausage. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Crumble bacon; stir bacon, noodles, cabbage and apples into stew. Heat to boiling; reduce heat. Cover and simmer until noodles are tender, 10 to 15 minutes. 6 to 8 servings.