Cider Beef Stew

2 pounds beef stew meat, cut into 1&endash; inch cubes
2 tablespoons vegetable oil
3 cups apple cider
2 tablespoons cider vinegar
2 teaspoons salt, optional
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, 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 if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for about an hour and fifteen minutes. 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; boil and stir for 2 minutes.

Yield: 8 servings.