2 lbs. beef stew meat, cut in 1 inch cubes
2 tsp. salt
1/4 tsp. dried thyme, crushed
2 c. apple cider
1-2 tbsp. vinegar
1 stalk celery, sliced
4 med. carrots, quartered
3 tbsp. flour
1/4 tsp. pepper
3 tbsp. vegetable oil
1/2 c. water
3 med. potatoes, peeled and quartered
2 med. onions, sliced

Combine flour, salt, pepper and thyme. Coat meat with flour mixture. In a Dutch oven brown meat, half at a time in hot vegetable oil. Drain off fat. Return all meat to Dutch oven.

Stir in cider, water and vinegar. Bring to a boil; reduce heat. Cover and simmer about 1 1/4 hours until meat is nearly tender. Stir in potatoes, carrots, onions and celery. Cover; simmer 30 minutes more or until meat and vegetables are done. Makes 6-8 servings.