Ingredients

• 1-1/2 cups potatoes
• 2 pounds stewing beef cubes
• 7 tablespoons all-purpose flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 3 tablespoons canola oil
• 1-1/2 cups carrots
• 1 cup onion
• 1/2 cup celery
• 1 cup apples, peeled
• 2 cups apple cider
• 1-1/2 cups water
• 2 tablespoons apple cider vinegar

Preparation

1. Dice potatoes into 1/2-inch cubes and soak or double-boil to reduce potassium if you are on a low potassium diet. (See details in helpful hints).
2. Mix together 3 tablespoons of the flour, black pepper and thyme.
3. Coat beef with flour mixture.
4. In a skillet heat oil and brown beef pieces. Set aside.
5. Slice carrots, dice onion, celery and peeled apple.
6. In slow cooker, layer ingredients as follows: carrots, boiled potatoes, onions, celery, browned beef and diced apple.
7. Mix together apple cider, 1 cup water and vinegar.
8. Pour over ingredients in slow cooker and cook on low setting for 8 to 10 hours.
9. Before serving, turn slow cooker on high. Mix remaining 4 tablespoons flour with 1/2 cup water. Stir into slow cooker to thicken stew.

Helpful hints

• Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
• Double cook method: Peel and dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and set aside.
• Leaching method:  Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
• If you are not on a potassium restricted diet you can skip the above step.