1-Preparation and Browning: First, prepare all your ingredients by cubing the beef, peeling and cubing the potatoes, cutting the carrots and celery into 3/4-inch pieces, and cutting the onions into wedges. This mise en place ensures a smooth cooking process without any last-minute scrambling.

2-Preparation and Browning: Heat the 2 tablespoons of canola oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pot. Brown the meat on all sides to develop a rich, caramelized exterior, then remove and set aside. This browning step is crucial as it adds depth of flavor to the final dish.

3-Building the Flavor Base: Once the beef is browned, it’s time to build the flavorful base of the stew. In the same pot, add the 3 cups of apple cider or juice, the can of reduced-sodium beef broth, and 2 tablespoons of cider vinegar. Stir well to combine, scraping up any browned bits from the bottom of the pot. These caramelized pieces add valuable flavor to the stew.

4-Building the Flavor Base: Add the seasonings: 1-1/2 teaspoons of salt, 1/4 to 1/2 teaspoon of dried thyme, and 1/4 teaspoon of pepper. Return the browned beef to the pot and bring everything to a gentle boil. Then reduce the heat to low, cover, and let it simmer for 1 hour and 15 minutes.

5-Adding Vegetables and Finishing: After the initial simmering period, it’s time to add the vegetables to the pot. Add the 3 medium cubed potatoes, 4 medium carrots, 3 celery ribs, and 2 medium onions. Stir gently to combine, then cover and continue cooking for another 30 to 35 minutes, or until the beef and vegetables are tender.

6-Adding Vegetables and Finishing: To thicken the sauce, whisk together 1/4 cup of all-purpose flour and 1/4 cup of water until smooth. Gradually stir this mixture into the stew, continuing to stir as it thickens. Bring the stew to a boil and cook for 2 minutes to ensure the flour taste has cooked out and the sauce has reached the desired consistency.

7-Adding Vegetables and Finishing: For a beautiful presentation, garnish with fresh thyme sprigs before serving. This final touch adds both visual appeal and a burst of fresh herbal aroma that complements the stew beautifully.