Pork Stew with Hard Cider, Pearl Onions, and Potatoes

Ingredients

• 2 tablespoons flour 
• 12 ounce apple cider hard
• 1.5 pounds baby potatoes red unpeeled scrubbed halved ( 2 inches in diameter)
• 2 tablespoons butter room temperature ()
• 0.5 cup calvados (apple brandy; optional)
• 6 servings kosher salt 
• 3.5 pounds pork shoulder boneless fat trimmed cut into 2-inch cubes (Boston butt)
• 6 teaspoons sage fresh divided chopped
• 2 large apples i use 2 granny smith apples cored peeled cut into 1-inch cubes ( 3 cups)
• 2 cups chicken broth 
• 1 cup parsnips finely chopped
• 30 inch pearl onions (from two 10-ounce bags)
• 1 cup shallots chopped ( 4 large)
• 5 slices bacon thick-cut (preferably applewood-smoked)
• 1 tablespoon coarse mustard whole

Equipment

• bowl
• sauce pan
• pot

Directions

1. Cook onions in large saucepan of boilingsalted water 2 minutes; transfer to bowl ofice water to cool. Peel onions; set aside.
2. Cook bacon in heavy large pot overmedium heat until lightly browned. Usingslotted spoon, transfer bacon to papertowels to drain.
3. Sprinkle pork shoulder withcoarse salt and pepper. Increase heat tomedium-high. Working in 2 batches, addpork to same pot and cook until browned,about 7 minutes per batch. Using slottedspoon, transfer pork to large bowl. Reduceheat to medium; add shallots and parsnips.Cover pot and cook until beginning tosoften, stirring occasionally, about 5minutes. Stir in 3 teaspoons sage; stir 1minute.
4. Add 1/2 cup Calvados, if using; cookuntil almost evaporated, about 3 minutes.
5. Add broth, cider, reserved bacon, and porkwith any accumulated juices. Bring to boil,scraping up any browned bits with woodenspoon. Reduce heat to medium-low; coverand simmer until pork is tender, about1 hour 15 minutes.
6. Add potatoes and pearl onions to stew;cover and cook until vegetables are almosttender, about 30 minutes.
7. Add apples;cover and cook until potatoes are tender,15 to 20 minutes. Spoon fat from surface ofjuices, if necessary. Stir butter and flour insmall bowl to form paste; add to pot andwhisk to blend. Stir in mustard, 2 teaspoonssage, and 1 tablespoon Calvados, if using.Bring to boil; reduce heat to medium andsimmer until thickened, stirring often, 2 to3 minutes. Season to taste with salt andpepper. DO AHEAD: Stew can be made 1 dayahead. Cool slightly. Refrigerate uncovereduntil cold, then cover and keep chilled.Simmer stew over medium heat to rewarmbefore serving.
8. Divide stew among bowls, sprinklewith remaining 1 teaspoon sage, and serve.
9. * Alcoholic apple cider; available in theliquor department of most supermarketsand at liquor stores.
10. Hard cider is a naturalpairing with the stew. Try the dry, appley
11. Magners ($11 per six-pack, Ireland).
12. Bon Appétit