Cider Stew - cooking recipe

Ingredients

1 to 2 1/2 lb. chuck pot roast (2-inch thick)
3 Tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
3 Tbsp. oil
2 c. apple juice or cider
1/2 c. water
2 Tbsp. vinegar
4 carrots, quartered
2 onions, sliced
1 stalk celery, sliced
1 apple, cored and chopped

Preparation

To cut roast into 1-inch cubes, first trim excess fat from roast. Cut roast into 1-inch slices. Cut each slice in half lengthwise, then cut into 1-inch pieces.