3 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound Beef stew meat — cubed
2 tablespoons Oil
1 cup Apple cider
1/2 cup Water
1 tablespoon Vinegar
1/2 teaspoon Thyme
2 large Carrots — cut into pieces
1 Celery rib — cut in pieces
1 large Potato; peeled — cubed
1 medium Onion — sliced
flour, salt, and pepper; add beef and toss to coat. In a large saucepan, brown beef in oil. Add cider, water, vinegar and thyme; bring a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. Add carrots, celery, potato and oni0on; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Source: Taste of Home; Feb./March 1995.