Beef Stew 4 U (No Potato)

Preheat oven to 400F. Toss the cubes of beef with salt and pepper. Heat cooking oil in a Dutch oven over medium-high heat. Evenly brown the meat in several batches, removing to a platter. Discard remaining oil when finished. Add the meat back to the pot along with the carrots, celery, onions, apple, thyme, garlic, and bay leaves. Pour broth and sherry over all. The liquid should cover all of the ingredients. If not, add a little water.

Wrap pot tightly in aluminum foil and place the lid on top. Bake for three hours. Seriously. It will be okay! Remove from the oven and continue to boil over medium low heat on the stovetop.

Make a slurry using the cornstarch and water. Add to the stew, stirring constantly. Slow boil until nice and thick, about 5 minutes. Add the Kitchen Bouquet. Add pepper and salt to taste. Serve over buttered and parsley-ed egg noodles on a cold January evening! Great reheated!