2 lbs. beef stew meat, cut into 1 inch cubes
2 tbsp. vegetable oil
3 cups apple cider
2 tbsp. cider vinegar
2 tsp. salt
1/4 to 1/2 tsp. dried thyme
1/4 tsp. pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4 inch pieces
3 ribs celery, 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 in oil; drain. Add cider vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Add potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until beef and vegetables are tender.

Combine flour and water until smooth; stir into stew. Bring to a boil; boil and stir for two minutes.

Yield: 8 servings.