Pork and Cider Stew

• 2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
• Salt and pepper
• Flour, for dredging
• 3 to 4 tablespoons vegetable or olive oil
• 2 tablespoons butter
• 3 to 4 ribs of celery, chopped, chopped into bite-size pieces
• 2 carrots, peeled and chopped into bite-size pieces
• 1 large or 2 medium onions, chopped into bite-size pieces
• 1 large fresh bay leaf
• Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
• 1 1/2 teaspoons caraway seeds
• 1 1/2 cups cloudy cider
• 2 tablespoons cider vinegar
• 1 cup chicken stock
• 3 medium russet potatoes, peeled and cut into bite-size chunks
• 2 to 3 crisp apples, chopped
• Celery tops, chopped for garnish

1. Sprinkle the meat with salt and pepper and lightly dredge in flour.
2. Heat the oil in a Dutch oven over medium-high heat.
3. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary.
4. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt.
5. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds.
6. Stir to combine and sweat the vegetables for a few minutes.
7. Add the cider and vinegar, and reduce by half.
8. Add the stock and then return the pork to the Dutch oven.
9. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
10. Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
11. Cool and store for a make-ahead meal.
12. Reheat over moderate heat and garnish with celery tops to serve.

pork shoulder, salt, flour, vegetable, butter, celery, carrots, onions, bay leaf, fresh herb bundle, caraway seeds, cloudy cider, cider vinegar, chicken stock, russet potatoes, crisp apples, celery

Taken from www.foodnetwork.com/recipes/rachael-ray/pork-and-cider-stew.html (may not work)