1 lb beef stew meat, cut into 1-inch cubes
1 tbsp canola oil
4 carrots, coarse chopped
2 medium red potatoes, coarse chopped
2 onions, halved and sliced
2 small apples, cored, cut into half-inch pieces
1 celery stalk, chopped
2 tbsp quick-cooking tapioca
1 cup apple cider
1 cup water
2 tsp instant beef bouillon granules
1/4 tsp thyme
1/4 tsp black pepper
Heat oil in a large skillet and brown the meat; drain off fat.
Place the carrots, potatoes, onions, apples, and celery in the bottom of a crock pot or slow cooker; sprinkle the tapioca over all. Add the meat atop the vegetables.
Combine the apple cider, water, bouillon, thyme and pepper; pour over the meat.
Place lid on cooker and cook on low setting for 8 to 12 hours or on high 4 to 5 hours.