In a large Dutch oven, heat 2 tablespoons of canola oil over medium-high heat. Brown the beef stew meat in batches for 4-5 minutes on each side, then set aside.

Drain excess fat, reserve some for vegetables. Add 2 cups of apple cider, 4 cups beef broth, and 2 tablespoons cider vinegar. Season with salt, pepper, and thyme. Bring to a boil.

Return browned beef to the pot, reduce heat to low, and cover to simmer for 1 hour and 15 minutes.

Add 4 chopped potatoes, 3 chopped carrots, 2 chopped celery ribs, and 1 diced onion. Stir and bring back to a boil. Reduce heat and cover to simmer for another 30-35 minutes.

Mix ¼ cup flour with ½ cup water until smooth. Gradually stir into stew, bring to boil for 2 minutes until thickened.

Remove from heat and ladle into bowls. Garnish with thyme or parsley and serve warm.