2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
3 cups apple cider or juice
2 tablespoons cider vinegar
2 teaspoons salt, optional
1/4 - 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4 inch pieces
3 celery ribs, cut into 3/4 inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water
In a Dutch oven, brown beef on all sides in oil over medum-high heat; drain. Add the cider, vinegar, salt if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours.
Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.
Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Yields: 8 servings