Pork-and-Cider Stew

Serving Size: 10
Total Time:

This hearty stew is super-simple to make for a crowd. It’s finished with heavy cream, which amplifies the wonderful apple flavor.


  • 3 Tbsp unsalted butter
  • 3 Tbsp grainy mustard
  • 1 cup heavy cream
  • 0.25 cup cornstarch
  • 2 bay leaves
  • 1 Quart chicken stock or low-sodium broth
  • 1 750-ml bottle sparkling dry apple cider
  • 5 garlic cloves, finely chopped
  • 1 large onion, thinly sliced
  • Ounce skinless, meaty slab bacon, cut into 1/2-inch dice
  • Pepper
  • Kosher salt
  • 5 Pound trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp finely chopped sage leaves


  1. In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.?
  2. Add the bacon to the pot and cook until golden; add to the pork. Add the onion and garlic to the pot; cook over moderate heat, stirring, until golden and softened, 5 minutes. Add the pork, bacon, cider, stock and bay leaves to the casserole; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.?
  3. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes. Stir in the mustard and sage and season with salt and pepper.?

Make Ahead: The stew can be refrigerated for up to 3 days.?

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Recipe Credit: Fernanda Milanezi
Image Credit: John Kernick