Pork Stew with Fennel, Leeks, and Prunes

Name: Pork Stew with Fennel, Leeks, and Prunes
Ingredients: 3 1/2 - 4 pounds, boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces; , Salt and ground black pepper; 1/4 cup, vegetable oil; 1 , large leek, white and light green parts only, halved lengthwise and sliced 1/4 inch thick, rinsed thoroughly (about 1 cup); 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 3 tablespoons, unbleached all-purpose flour; 1 cup, brandy; 3 cups, low-sodium chicken broth; 2 , bay leaves; 1 large, fennel bulb (about 1 pound), trimmed of stalks, cored, and cut into 1/2-inch-thick strips; 1 pound, carrots (about 6 medium), peeled and sliced 1 inch thick; 1 cup, heavy cream (for serving); 1 cup, prunes, halved (for serving); , Water, as needed for reheating; 2 tablespoons, minced fresh tarragon leaves (for serving); 2 tablespoons, minced fresh parsley leaves (for serving); 1 tablespoon, juice from 1 lemon (for serving)

Main Courses
Pork
Vegetables
Stews

What sounds like an unlikely mish-mash of ingredients is actually a classic French dish that deftly balances sweet and savory elements with fork-tender pork in a creamy broth.

SERVES 6 to 8

Pork Stew with Fennel, Leeks, and Prunes

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