Add 2 tablespoons of olive oil to a Dutch oven and place over medium-high heat. Add stew meat and season with 1 teaspoon salt. Cook for 8 to 10 minutes or until browned. Remove to a bowl and set aside.
Add 2 tablespoons olive oil to the Dutch oven and add garlic, onion, carrots and celery. Cook, stirring often until onions are translucent, about 8 minutes.
Add potatoes, browned stew meat, apple cider, and balsamic vinegar and the remaining teaspoon of kosher salt. Stir together and add fresh thyme and rosemary.
Bring to a boil and lower heat. Simmer for 2 hours or until ready to serve.