Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Add in the beef stew meat in one layer and brown on each side for a couple of minutes. You may need to do this step in batches. Sprinkle in the thyme leaves, pepper and kosher salt and stir to coat.
2. Pour in the apple cider, water, Better than Bouillon and vinegar. Scrape the bottom of the pot so that nothing is sticking. Add in the diced onion.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 5 minutes and then move it to venting. 
4. Remove the lid and add in the potatoes, celery and carrots.  Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
5. In a small bowl whisk together the flour and water until smooth. Turn Instant Pot to saute setting. Stir the flour mixture into the pot and let the stew thicken for about 2 minutes. 
6. Add a couple pinches of kosher salt and pepper (or add to taste). Ladle into bowls and enjoy!

Slow Cooker Instructions:

1. Heat a pan on the stove over medium high heat. Add in the oil and swirl it around. Add in the beef stew meat in one layer and brown on each side for a couple of minutes. Sprinkle in the thyme leaves, pepper and kosher salt and stir to coat and season the meat. Add the meat into your slow cooker.
2. Add in the apple cider, water, Better than Bouillon and vinegar, diced onion, potatoes, celery and carrots. In a small bowl whisk together the flour and water until smooth. . Stir the flour mixture into the slow cooker.
3. Cover slow cooker and cook on low for 6-8 hours, or until beef and vegetables are tender. 
4. Add a couple pinches of kosher salt and pepper (or add to taste). Ladle into bowls and enjoy!