In a large bowl, stir together the flour and white pepper. Add the beef cubes and toss to evenly coat them with the flour mixture. Heat the olive oil in a heavy-bottomed pot like a Dutch oven. Add half of the beef, being careful not to overcrowd them. Brown the beef on all sides by cooking and turning them for 5 minutes. Repeat with remaining beef, adding a little more oil to the pan if needed.
Transfer the beef to a bowl. To the pot, add the apple cider vinegar and ½ cup of the beef broth. Cook and stir over medium heat for a few minutes, using a wooden spatula to release any flavorful bits from the pot. Add the beef, remaining beef broth, apple butter, dried thyme, sugar and bay leaves. Bring to a boil over medium high heat. Skim off any foam that appears. Reduce the heat to low and cook, covered, for 1 ½ hours.
Add the onion, squash and turnips. Cook, covered, for another 30 minutes. If the strew starts to look too dry, you can add a little more beef broth or water. Add the zucchini and cook for 10 more minutes. Season with sea salt and additional white pepper to taste. Serve hot.
Enjoy!
