Pork Stew with Prunes, Mustard, and Cream
NOTE: This French stew features prunes soaked in brandy. The
liquid is enriched with cream. If you like, use Armagnac in place
of the brandy. Ladle this stew over buttered noodles. Serves six to
eight.
6 ounces prunes, halved and soaked in 1/3 cup brandy, until softened, about 20 minutes
3 pounds pork shoulder, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons flour
1 cup white wine
2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme
1/2 cup heavy cream
3 tablespoons Dijon mustard
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place pork cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of pork and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and pork.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and thyme, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 2 hours.
3. Add prunes, brandy, and cream. Cover and return to oven. Cook just until meat is tender, 30 to 45 minutes. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in mustard and parsley, discard bay leaves, adjust seasonings, and serve.