German Beef Stew

German Beef Stew
1 1/2 lb beef stew meat cut in 1" cubes
2 T. vegetable oil
1 large tart green apple, peeled/shredded
1 medium carrot, shredded
1/2 medium onion, sliced
1/2 c. water
1/2 c. dry red wine
1/2 t. anchovy paste
1 clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 t. dried thyme, crushed
4 t. cornstarch
1/4 c. cold water

Brown meat in oil. Add apple, carrot, onion, water, wine, anchovy paste, garlic, cubes, bay leaf and thyme. Cover & cook over low heat for 2 hours, or until beef is tender. Remove bay leaf.
Combine cornstarch & the 1/4 c. water & add to beef mixture. Cook & stir until thickened.
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