2 lb. beef stew meat, 1" cubes
3 tbsp. all purpose flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
3 tbsp. cooking oil
2 c. apple cider or apple juice
1 to 2 tbsp. vinegar
3 potatoes, peeled and quartered
4 carrots, quartered
2 onions, sliced
1 stalk celery, sliced

Coat meat with mixture of flour, salt, pepper and thyme. In 4 1/2 quart Dutch oven brown meat, half at a time, in hot oil. Drain off fat. Return all meat to Dutch oven. Stir in apple cider or juice, vinegar, and 1/2 cup water; cook and stir until boiling. Reduce heat; cover and simmer about 1 1/4 hours or until meat is nearly tender. Stir in vegetables. Cook 30 minutes more or until vegetables are done. Serves 6 to 8.