In a 4-quart Dutch oven or large pot heat oil over medium heat. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Add the potatoes,rots, brussels sprouts, onion, celery, and garlic. Cook and stir for 5 minutes more.
Stir in broth and cider. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until potatoes are tender.
Meanwhile, cut 6 thick slices lengthwise from loaf of bread. If desired, toast bread and halve slices.
To serve, place bread on six individual plates. Divide stew among plates, pouring over bread. Top with cheese. Serve with fresh apple wedges. Makes 6 servings.