This is a nice variation of a traditional beef stew.

• 3 tablespoons All Purpose Flour or Wondra
• 2 teaspoons Sea Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon dried Thyme or 2 sprigs fresh Thyme
• 2 whole Bay Leaves
• 1 sprig fresh Sage
• 2 pounds cubed stew meat, Beef or Bison
• 3 tablespoons Extra Virgin Olive Oil (EVOO)
• 2 cups Apple Cider
• 1/2 cup Water
• 2 tablespoons Apple Cider Vinegar
• 4 Carrots, peeled and quartered
• 1 large Sweet Onion, sliced
• 3 Potatoes, peeled and quartered
• 1 rib Celery, sliced
• 1 Apple, your choice, peeled and chopped

Combine flour, salt, pepper and thyme. Toss the meat in the mixture and coat well. In a large cast iron Dutch Oven heat the EVOO over medium high heat. Brown the meat. Stir in apple cider, water, vinegar, bay leaves and sage. Bring to boil, stir and reduce to simmer. Cover and cook for 1 1/2 hours. Add the vegetables and apple. Cook for 30 minutes or until the vegetables are tender.