Pork and Cider Stew

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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