Beef Stewed in Cider

• 2 pounds beef stew meat, cut in 1 inch cubes
• 3 Tbsp cooking oil
• 3 Tbsp flour
• 1 tsp salt
• 1/2 dried thyme, crushed
• 1/4 tsp pepper
• 4 carrots, chopped
• 3 potatoes, peeled and chopped (2 1/2 cups)
• 2 onions, sliced
• 1 stalk celery, chopped
• 1 apple, chopped
• 2 cups apple cider
• 1 Tbsp vinegar
• 1/2 cup cold water
• 1/4 cup flour

In skillet or large saucepan brown half the meat at a time in hot oil. Drain off fat, combine 2 Tbsp flour, salt, thyme, and pepper. Toss with browned meat to coat. Place carrots, potatoes, onion, celery and apple in crock pot and meat on top. Combine apple cider and vinegar. Pour over meat, cover and cook on low-heat setting for 10 to 12 hours. Turn cooker to high-heat setting. Blend cold water into 1/4 cup flour and stir into stew. Cover and cook until thickened, about 15 minutes. Season to taste.

I like to serve Beef Stewed in Cider with yeast rolls and a simple salad to make a complete home cooked meal.