• Cooking Time: 120 minutes
• Servings: 4
• Preparation Time: 15 minutes
• 11/2 Lbs. Beef stew meat
• 2 Tablespoons Oil
• 1 Large Apple, Chopped
• 4 Carrots, diced
• 1/2 Onion, diced
• 1/3 Cup Red Wine
• 2 beef bouillon cubes
• 1 small bay leaf
• 1/8 Tsp. Thyme
• 4 Tablespoons Cornstarch
• 1/4 cup water
• 1/4 tsp. Kitchen Bouquet
• 4 Cups Egg Noodles
• 1/4 tsp. Poppy seeds

1. Brown Meat in Oil. Add apple,carrots,onion,water, wine,bouillon cubes,bay leaf and Thyme. Cover and cook 2 Hours.( Bring to simmer in kettle, and reduce to low.) Remove Bay leaf. Combine Corn starch and 1/4 Cup water, add to stew, and cook until thick. Stir in Kitchen Bouqet. Add salt to taste.
2. Serve over Hot Noodles tossed with poppy seeds.

This is from Trinity Womans Guild cook book published in 1977