1 1/2 lbs. beef stew meat cut in small cubes
2 tbsp. cooking oil
1 or 2 lg. apple(s) pared and shredded (1 1/2 cups)
1 or 2 med. carrots, shredded (3/4 c.)
1/2 onion, shredded
1 c. water
1/3 c. dry red wine
1 clove garlic, minced
2 beef bouillon cubes
1 sm. bay leaf
1/4 tsp. dried thyme, crushed
4 c. med. noodles, cooked and drained
1/4 tsp. poppy seed

Brown meat in hot oil. Add apple, carrot, onion, water, wine, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Serve over hot noodles sprinkled with poppy seed. Makes approximately 4 servings.