Ingredients
2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil3 cups apple cider or juice1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons cider vinegar1-1/2 teaspoons salt1/4 to 1/2 teaspoon dried thyme1/4 teaspoon pepper3 medium potatoes, peeled and cubed4 medium carrots, cut into 3/4-inch pieces3 celery ribs, cut into 3/4-inch pieces2 medium onions, cut into wedges1/4 cup all-purpose flour1/4 cup waterFresh thyme sprigs, optional
Preparation
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, 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 thickened. If desired, serve with fresh thyme.
