1-First, heat the canola oil in a large pot over medium-high heat and brown the beef cubes for about 5-7 minutes. Drain any excess fat to keep the stew from becoming greasy.

2-Next, add the apple cider, beef broth, cider vinegar, salt, dried thyme, and pepper, then bring it to a boil.

3-Reduce the heat, cover the pot, and let it simmer for 1 hour and 15 minutes, stirring occasionally for even cooking. Add the potatoes, carrots, celery, and onions, then bring it back to a boil. Lower the heat again, cover, and simmer for another 30 to 35 minutes until the beef and vegetables are tender.

4-Once tender, whisk together the flour and water to make a slurry, then stir it slowly into the stew. Bring it to a boil and cook for 2 minutes while stirring to thicken the sauce. Finally, remove from heat and garnish with fresh thyme if you like, for a fresh touch.