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)

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