Rinse all of your vegetables, making sure to remove all of the dirt from the potatoes. You can peel these if you prefer but I like the earthiness of the peel. Cut the meat and vegetables into large chunks, about 1 to 1 1/2 inch. This is a hearty, rustic stew so they don't need to be perfect.

In a large, heavy bottomed pot or Dutch oven, heat oil over medium high heat for 1 to 2 minutes. Season beef with salt and pepper, then add to the pot and cook for about 10 minutes, stirring occasionally, until browned on all sides.

Add apple cider and heat to boiling, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is almost tender.

Stir in the remaining ingredients except for the cold water and flour. Cover and cook for about 1 to 1 1/2 hours, or until the vegetables are tender.

In a tightly covered jar or container, shake the cold water and flour together. Gradually stir this mixture into the beef stew. Heat to boiling, stirring constantly. Boil and stir for 1 minute until thickened.

Remove the bay leaves. Taste the stew, and adjust seasoning if necessary.