Beef and Cider Stew

1 pound beef stew meat -- cut in 1" cubes
1 tablespoon cooking oil
4 carrots or parsnips -- chopped
2 medium red-skinned potatoes -- chopped
2 onions -- halved and sliced
2 small apples -- cored & cut in 1/2" pieces
1 stalk celery -- chopped
2 tablespoons quick-cooking tapioca
1 cup apple cider
1 cup water
2 teaspoons instant beef bouillon granules
1/4 teaspoon dried thyme -- crushed
1/4 teaspoon pepper

Brown Meat 1/2 at a time, in hot oil, drain off fat.

In 3 1/2, 4, or 5 qt slow cooker, place carrots or parsnips, potatoes, onions, apples, and celery. Sprinkle tapioca over vegetables. Add meat. In a bowl, combine the cider, water, bouillon granules, dried thyme and pepper; pour over meat.

Cover and cook on low 8-10 hours or on high 4-5 hours

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