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1
Place a deep skillet or flameproof casserole with a lid over medium-high heat and add the oil.
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2
Brown the meat well on all sides, seasoning it and adjusting the heat as necessary, about 10 minutes; remove with a slotted spoon.
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3
In the same pot over medium-high heat, saute the onion and tomatoes with a large pinch of salt and some pepper.When they soften, after about 5 minutes, stir in the paprika, cinnamon, and bay leaf.
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4
Return the meat to the pan and add the stock and wine; bring to a boil, then lower the heat, cover, and simmer for 30 minutes, adjusting the heat so the mixture simmers steadily.
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5
(Its unlikely but not impossible that youll need to add a little water or stock during the simmering; check every 20 minutes or so.)
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6
Remove the cinnamon stick and bay leaf and stir in the sugar and prunes.
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7
Simmer until the prunes and meat are soft, another 30 to 45 minutes or so.
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8
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
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9
When the meat is very tender, uncover the pot and, if necessary, raise the heat a bit so the sauce thickens and becomes glossy.
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10
Stir in the vinegar, then taste and adjust the seasoning as necessary.
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11
Serve hot, garnished with the parsley.
