1 1/2 lb. beef, cut in 1 inch cubes
2 tbsp. oil
1 lg. carrot, shredded
1 lg. apple, shredded
1 med. onion, sliced
1/2 c. dry red wine
2 beef bouillon cubes
1 tsp. salt
1 clove garlic, minced
1 bay leaf
1/3 tsp. thyme
4 tbsp. cornstarch
1/4 c. water
1/4 tsp. Kitchen Bouquet

Brown meat in oil in large kettle. Add carrots, apple, onion, 1/2 cup water, wine, salt, garlic, bouillon, bay leaf, and thyme. Cover and cook over low heat until meat is tender, 1 to 1 1/2 hours. Remove bay leaf. Combine cornstarch and 1/4 cup water. Add to beef. Cook and stir until thickened. Stir in Kitchen Bouquet. Serve over noodles, rice, or potatoes. Serves 4-6.