I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).