German Beef Stew

This is delightful on a cold winter's night. It is unusually flavorful and perfect with noodles, green beans and a tossed salad.

1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large tart green apple, peeled and shredded
1/2 medium onion, sliced
1/2 cup water
2 beef bouillon cubes
1/3 cup dry red wine
1/2 teaspoon anchovy paste
1 clove garlic, minced
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoons cornstarch
1/4 cup cold water

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