2 Tbs. all-purpose flour
1 tsp. Salt
1 tsp. Pepper
½ tsp. Fresh or dried thyme
1 Pound cubed stew beef
1 Tbs. olive oil
1 23 oz. container beef broth
¼ cup apple cider vinegar
3-4 medium carrots
1-2 medium potatoes
1 small rutabaga
1 medium apple
2 celery stalks
Peel and cut rutabaga, potatoes, carrots, and apple into one-inch cubes. Set aside in a large bowl.
Thinly slice celery and dice onion and set aside in a small bowl.
Combine flour, salt, pepper, and thyme in a large bowl. Toss cubed stew beef in the flour mixture, making sure all surface areas are evenly coated.
Heat olive oil on medium-high heat in dutch oven or heavy-bottomed pot.
Working in batches, brown beef evenly on all sides.
Add onion and celery and cook for two more minutes.
Add broth, apple cider vinegar, and bay leaf.*
Bring to a boil and reduce to medium-low. Simmer for 30-45 minutes.
Add remaining veggies and apple.
Bring to a boil and reduce to low. Cook for an additional 30-45 minutes, or until vegetables are tender.
*You may need to add water to the pot so that everything is covered by one inch of liquid.