1 1/2 lbs. beef stew cut in chunks and browned in 2 tlbs. oil. Drain off fat and add:
1 large apple, shredded
1 medium carrot, shredded
1/2 onion, sliced
1/2 c. water
1/3 dry red wine vinegar
1 clove garlic (minced)
2 beef bouillon cubes
1 small bay leaf
1/8 tsp. dried thyme
Summer 2 hours
Thicken with:
1/4 c. cold water
1/4 tsp kitchen bouquet (for coloring)
Serve over noodles or rice.
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