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; 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)

www.americastestkitchen.com

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.

Keywords

Main Courses
Pork
Vegetables
Stews

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Ingredients

3 1/2 - 4 pounds boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces
Salt
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)