Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef stew meat -- cut into 1-inch
                        -- cubes
  2        tablespoons  vegetable oil
  3               cups  apple cider
  2        tablespoons  cider vinegar
  2          teaspoons  salt -- optional
  1 1/4   1/2 teaspoon  dried thyme -- up to 1
  1 1/4      teaspoons  pepper
  3             medium  potatoes -- peeled and cubed
  4             medium  carrots -- cut into 3 1/4-
                        -- inch pieces
  3                     celery ribs -- cut into 3 1/4-inch
                        -- pieces
  2             medium  onions -- cut into wedges
  1 1/4           cups  all-purpose flour
  1 1/4           cups  water

Preparation:

In a Dutch oven, brown beet in oil; drain Add cider, vinegar, salt it desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer tor 1-1 1/4 hours Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat cover and simmer tor 30-35 minutes or until beet and vegetables are tender. Combine tlour and water until smooth, stir into stew. Bring to a boil; boil and stir for 2 minutes.

Nutritional Information:

403 Calories (kcal); 14g Total Fat; (30% calories from fat); 28g Protein; 41g Carbohydrate; 62mg Cholesterol; 634mg Sodium