1-Prepare the Ingredients: Cut the beef into 1-inch cubes, slice the carrots into 3/4-inch pieces, dice the celery into 3/4-inch pieces, cut the onions into wedges, and peel and cube the potatoes. Having everything ready before you start cooking will make the process smoother.

2-Brown the Beef: Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. This step is crucial as browning adds rich flavor through pan drippings. Once browned, drain excess fat from the pot.

3-Add Liquids and Seasonings: To the browned beef, add 3 cups of apple cider or juice, 1 can (14-1/2 ounces) of reduced-sodium beef broth, 2 tablespoons of cider vinegar, 1 1/2 teaspoons of salt, 1/4 to 1/2 teaspoon of dried thyme, and 1/4 teaspoon of pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour and 15 minutes.

4-Add Vegetables: After the initial simmering, add the cubed potatoes, sliced carrots, diced celery, and onion wedges to the pot. Return the stew to a boil, then reduce heat, cover, and simmer for another 30 to 35 minutes until the beef and vegetables are tender. Adding vegetables later in the cooking process helps maintain their texture.

5-Thicken the Stew: Whisk together 1/4 cup of all-purpose flour and 1/4 cup of water until smooth to create a slurry. Stir this mixture into the stew and bring to a boil, stirring constantly. Cook for 2 minutes until the stew has thickened. Dissolving flour in water before adding prevents lumps from forming.

6-Final Touches: Remove the stew from heat and garnish with fresh thyme sprigs if desired. Taste and adjust seasoning if necessary before serving.