Apple Cider Stew

Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until the meat is browned.

In a small bowl, combine the flour, salt, pepper, cinnamon and thyme. Sprinkle the flour mixture over the meat and stir until the beef cubes are well coated.

Add the apple cider, water and vinegar. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.

Add the potatoes, carrots and onion, stirring to combine. Bring the mixture to a boil, reduce the heat, cover and simmer for 20-30 minutes or until vegetables are tender.

Note: If you want a thicker gravy, combine 1 heaping tablespoon cornstarch with 1/4 cup cold water or beef broth, stir into the simmering gravy and cook over medium/low heat, stirring constantly, until thickened.

Adapted from GFWC Centennial Cookbook.