1 1/2 lb. stew meat, brown in shortening
1 lg. apple, pared & shredded
1 carrot, shredded
1/2 onion, sliced
1 c. water
1/4 tsp. garlic salt
2 beef bouillon cubes
1 sm. bay leaf
1/4 tsp. dried thyme

Add all of these ingredients to the browned meat. Cover and cook 2 hours or until tender. Remove bay leaf. Combine 4 teaspoons cornstarch and 1/4 cup cold water; add to stew and stir until thickened. This is good served over hot noodles or mashed potatoes.