1. 1. Prepare the Ingredients: Begin by peeling, coring, and dicing the apples into bite-sized pieces. Chop the onions, carrots, and celery into uniform, small pieces. Mince the garlic and set all the prepared ingredients aside.

2. 2. Sauté the Vegetables: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.

3. 3. Add the Apples and Seasonings: Once the vegetables are softened, stir in the diced apples, garlic, cinnamon sticks, thyme, and bay leaves. Continue cooking for an additional 2-3 minutes, allowing the flavors to meld.

4. 4. Pour in the Liquids: Slowly pour in the apple cider and chicken or vegetable broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

5. 5. Simmer and Adjust: Reduce the heat to low, cover the pot, and let the stew simmer for 45-60 minutes, or until the apples and vegetables are tender. Taste the stew and adjust the seasoning with salt and pepper as needed.

6. 6. Thicken to Desired Consistency: If you prefer a thicker stew, you can create a roux by melting a tablespoon of butter in a small saucepan and whisking in a tablespoon of all-purpose flour. Gradually stir this roux into the stew and let it simmer for a few more minutes until the desired consistency is achieved.