2 lbs. beef stew meat
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
3 tbsp. cooking oil
2 c. apple cider or apple juice
1/2 c. water
1 to 2 tbsp. vinegar
4 med. carrots, sliced
4 med. potatoes, cut up
2 med. onions, sliced
1 stalk celery, cut in pieces

Cut meat into 1 inch cubes; combine flour, salt, pepper, and thyme. Coat meat. In a Dutch oven, brown meat in hot cooking oil, 1/2 at a time. Drain off fat. Return to pan; stir in apple cider or juice, water, and vinegar. Bring to a boil, reduce heat, cover, and let simmer for about 1 1/2 hours or until meat is nearly tender. Stir in potatoes and carrots, onions and celery. Cover and simmer 30 minutes or until meat and vegetables are done. Serves 6 to 8.