Pork Stew with Fennel, Leeks, and Prunes

3 1/2-4 lbs pork butt roast trimmed and cut into 1 inch pieces
salt and pepper
1/4 c vegetable oil
1 large leek, white and light green parts only, halved lengthwise and sliced about 1/4 inch thick, rinsed thoroughly
3 med garlic cloves, minced
3 T flour
1 c brandy (I used grape juice)
3 c chicken broth
2 bay leaves
1 large fennel bulb trimmed of stalks, cored, and cut into 1/2 inch thick strips
1 lb carrots (about 6 med) peeled and sliced 1 inch thick
1 c heavy cream (I used whole milk)
1 c prunes
2 T minced fresh tarragon leaves
2 T minced fresh parsley
1 T lemon juice

Preheat oven to 325 degrees.  Pat the pork dry with paper towels and season with salt and pepper.  Heat 2 T of oil in a large dutch oven over high heat until just smoking.  Add half of the pork and cook, stirring occasionally, until well browned.  Transfer the browned pork to a medium bowl. Repeat with 1 more T of oil and remaining pork.  Transfer to bowl.

Add remaining 1 T of oil to the pot and add the leeks and 1 t salt and cook until wilted and lightly browned.  Stir in garlic and cook until fragrant, about 30 sec.  Stir in the flour and cook, stirring constantly, until golden.  Slowly whisk in the brandy, scraping up any browned bits.  Gradually whisk in broth until smooth and bring to a simmer.

Stir in the browned pork and bay leaves and bring back to a simmer.  Cover, place the pot in the oven and cook for 1 hour.  Stir in the fennel and carrots and continue to cook in the oven, covered, until the meat is just tender, 45-50 minutes more.  Remove bay leaves and season with salt and pepper. 

Add the cream and prunes, cover, and let sit for 5 minutes.  Stir in the tarragon, parsley and lemon juice just before serving.