Cider Stew

2-1/2 pound beef chuck pot roast (about 2 inches thick)
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
3 tbsp. oil
2 cups apple cider or apple juice
1/2 cup water
2 tbsp. vinegar
4 carrots, quartered
3 potatoes, peeled and quartered
2 onions, sliced
1 stalk celery, sliced
1 apple, cored and chopped

Trim roast; cut into 1 inch cubes. In plastic bag, combine flour, salt, pepper, and thyme. Add meat cubes, a few at a time, shaking to coat. Place coated cubes on waxed paper. In a Dutch oven heat oil; add about 1/3 of the meat cubes, turning to brown evenly on all sides. Repeat with remaining meat cubes. Return all meat to Dutch oven. Add apple cider, water, and vinegar. Cook and stir till mixture comes to boiling. Cover; reduce heat and simmer 1-1/2 to 2 hours or till meat is nearly tender.

Add carrots, potatoes, onions, celery, and apple. Cover and continue cooking about 30 minutes more or till vegetables and meat are tender.