The January installment of the "Caffe at Schnucks" held at Schnucks in Cape Girardeau on January 24, 2015 featured a variety of stew recipes.
Pork & Cider Stew
(adapted from Food & Wine)
3 TB butter
750-ml bottle sparkling cider
3 TB olive oil
1 qt. chicken stock
5 lbs. boneless pork shoulder
2 bay leaves
Salt and Pepper
¼ c. cornstarch
10 oz. bacon, diced
1 c. cream
1 sliced onion
3 TB grainy mustard
5 garlic cloves, chopped
2 tsp. chopped sage
3 lbs. russet potatoes