Here is an in-your-face stew, which says to the cold winter season: Bring it on. Nothing is bashful about this stew. Fortified with wine and spirits, perfumed with rosemary and juniper, this is a hearty slow-cooked wonder and a perfect vehicle for pork. The key ingredient, of course, is the Armagnac, a French brandy derived from grapes, in which inky prunes macerate, before the whole lot is dumped into the stock. Just be sure to pour yourself a little to enjoy before and after this rich and warming meal.
Pork Stew with Prunes and Armagnac
20 prunes, pitted
3/4 cup Armagnac brandy
3 pounds pork shoulder, excess fat trimmed, meat cut into 2-inch chunks
Freshly ground black pepper
2 tablespoons olive oil
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full-bodied red wine
2 bay leaves
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, and a handful of parsley leaves wrapped in cheesecloth and tied with a kitchen string
1. Combine the prunes and Armagnac in a bowl and let stand at least 1 hour.
2. Preheat the oven to 325°F.
3. Season the pork on all sides with salt and pepper. Heat the olive oil over medium-high heat in a Dutch oven or oven-proof pot with a lid. Add the pork in batches, without overcrowding, and brown on all sides. Transfer to a bowl and repeat with the remaining pork.
4. Pour off all but 1 tablespoon pork fat from the pan. Add the bacon and sauté until its fat renders. Add the carrots and onion and sauté until the onions soften and the carrots are crisp tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Return the pork and any accumulated juices to the pan. Add the prunes and Armagnac, the wine, bay leaves, bouquet garni, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer, cover the pan, and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
5. Remove the stew from the oven, discard the bay leaves and bouquet garni, and taste for seasoning. Serve warm with mashed potatoes or polenta.
(The stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.)
12 thoughts on “Pork Stew with Prunes and Armagnac”
Masterpiece…. this recipe is so perfect that it make me want to go search for a bottle of Armagnac. We do have Cognac around, I am almost sure, but sometimes it pays off to go for the kill 😉
I am considering making this tomorrow to be one of our dinners next week, as the Lords of the Weather refuse to accept my requests for 80 F temps
That stew looks really good and comforting! I love the addition of prunes and Armagnac.
Evocative of a cold winter day in Normandy, along the north coast of France or a dark snow bound afternoon at Lake Tahoe a most satisfying winter meal!
Looks delicious – despite our 70 degree weather – should be 80 mid-week. Where is winter?
We love cooking with prunes, but don’t do it too often. Just not something we always remember to reach for. This looks amazing.
This looks delicious, and your photo drew me right in. I have to say that you have me completely intrigued. I’ve never cooked with prunes as a savory dish, and honestly, have never used cognac in cooking either. Everything about this sounds fabulous!
Myles would love me to make this for him. Pinned!
Your savory stew sounds incredibly delicious. Sometimes when I have ordered an Armagnac in France, the drink has come with a soaked prune in it. 🙂
You know I am making this one VERY soon….you just KNOW IT!
Definitely its very tasty!:) I cooked this month similar dish-beef with prunes yumyum
I can’t stand to smell Armagnac, but I bet it’s perfect in this stew! Lovely!
Lynda, I finally got around to making this amazing dish last weekend. It’s supposed to be spring here but it was chilly and rainy – perfect for stew! I had purchased a bottle of Armagnac back in January when you posted this so I dusted it off. WOW. Incredible flavors, tender meat. My kids loved it, my guests were impressed. I will make this again next winter. The only surprise – it cooked down so much that I really only had enough for 6 fairly small servings. I made sure I had a full 3 pounds of meat AFTER it had been trimmed, so that wasn’t the problem. Maybe next time I should err on the side of 2-1/2 hours in the oven instead of 3? Thanks again for a fabulous recipe.
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