Apple Cider Stew

1 pound beef stew meat, cut into bite-size pieces

2 teaspoons all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon dried thyme

2 teaspoons vegetable oil

2 ½ cups apple cider

4 carrots, sliced

3 potatoes, chopped

2 small Fuji apples - peeled, cored, and chopped

1 cup chopped onion

1 cup water

1 stalk celery, chopped

1 teaspoon salt

¼ teaspoon dried thyme

Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.

Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.

Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.