Combine flour, salt and pepper in a large plastic zipping bag. Add beef, a few pieces at a time; shake to coat. In a Dutch oven, brown beef in oil; drain. Stir in cider, water, broth vinegar and thyme; bring to a boil over medium heat. Reduce heat; cover and simmer for one hour and 45 minutes, or until meat is tender. Add vegetables; return to a boil. Reduce heat; cover and simmer for 30 minutes, or until vegetables are tender.
This Cider Mill Stew recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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