Autumn Beef And Vegetable Stew

• 1/4 cup Pillsbury BEST All Purpose Flour
• 2 teaspoons salt
• 1/4 teaspoon dried thyme crushed
• 1/4 teaspoon pepper
• 2 pounds beef stew meat cut into 1-inch cubes
• 1/4 cup Crisco Pure Canola Oil
• 2 cups apple cider or apple juice
• 3 potatoes peeled and quartered
• 2 large carrots peeled and sliced
• 2 onions medium, sliced
• 1 stalk celery sliced

1. COMBINE flour, salt, thyme and pepper in resealable plastic bag. Add meat cubes and toss until coated. Heat oil in large saucepan over medium-high heat. Brown meat on all sides. Stir in cider. Heat until mixture boils. Reduce heat. Simmer, covered, about 1 1/4 hours or until meat is tender.
2. ADD potatoes, carrots, onions and celery. Cook an additional 20 to 30 minutes or until vegetables are tender.
3. COAT slow cooker with Crisco(R) Original No-Stick Cooking Spray.
4. COMBINE flour, salt, thyme and pepper in resealable plastic bag. Add meat cubes and toss until coated. Heat oil in large saucepan over medium-high heat. Brown meat on all sides. Place in slow cooker. Stir in cider, potatoes, carrots, onions and celery.
5. COVER and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

flour, salt, thyme, pepper, beef stew meat, canola oil, apple cider, potatoes, carrots, onions, celery

Taken from www.yummly.com/recipe/Autumn-Beef-and-Vegetable-Stew-2581839 (may not work)