Steps:
- 1)In a Dutch oven,brown beef on all sides in oil over medium-high heat;drain.Add the cider,vinegar,salt if desired,thyme and pepper;bring to a boil.Reduce heat;cover and simmer for 1-1/4 hours. 2)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. 3)Combine flour and water until smooth;stir into stew.Bring to a boil;cook and stir for 2 minutes or until slightly thickened.
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