Cider Stew - cooking recipe

Ingredients

1 1/2 tablespoons olive oil (see note)
1 1/2 tablespoons butter (see note)
3 large onions, sliced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon thyme
2 lbs stewing beef
pepper
1 tablespoon ketchup
2 cups good quality apple cider
3 large potatoes, cut in chunks
3 large carrots, sliced thick

Preparation

On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned.
While the onions are browning, mix the flour with the salt, pepper and thyme.
When onions are browned, remove them from the pan, set aside, and add the beef.
When the beef browns, replace the onions and add the flour mixture.
Stir to coat all.
Add the cider and ketchup, and bring to a boil, stirring occasionally.
Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results.
Also, I always double the sauce& seasoning ingredients. If you decide to also, don't forget to double the onions, oil, butter and flour also.