French Pork Stew

This hearty, garlicky stew (12 cloves!) of pork, sausage, dried lima beans (also called butter beans), and vegetables will warm you up on the coldest winter night.

PREP TIME: 1 hour 10 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 7 hours

TOTAL TIME: 8 hours 10 minutes

SERVES: 6 to 8

• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound pork shoulder, cut into ¾-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 large onion, chopped
• 2 carrots, peeled and bias-cut into ¼-inch-thick slices
• 12 cloves garlic, smashed and peeled
• ½ cup tomato paste
• 1½ cups dry white wine
• ½ pound dried large lima beans, soaked overnight in water to cover and drained
• 5 cups chicken broth
• 2 14.5-ounce cans fire-roasted tomatoes
• 2 tablespoons apple brandy, brandy, or apple cider (optional)
• 1 pound andouille or other garlic sausage, bias-cut into 1-inch chunks
• Bouquet garni*
• Fresh curly-leaf parsley, chopped, for garnish
• Sliced baguette, for serving

PREP

Combine flour, salt, and pepper in a large bowl. Add cubed pork and toss to coat; set aside.

Select sauté on the Instant Pot® and adjust to normal. Cook bacon until crisp for 5 to 7 minutes. Press cancel. Remove from pot with a slotted spoon and drain on a paper towel-lined plate. Refrigerate until serving time. Reserve 3 tablespoons of the bacon fat in the pot; set remainder aside.

Brown half of the pork in the bacon fat. Remove from pot; repeat with remaining pork. Cook onion, carrots, and garlic for 4 to 5 minutes or until vegetables are lightly browned, adding more bacon fat if needed.

Add tomato paste and cook for 1 minute, stirring constantly. Add wine, stirring constantly. Add browned pork, drained beans, chicken broth, tomatoes and their liquid, brandy, sausage, and bouquet garni. Press cancel. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 7 to 8 hours or until pork and beans are tender.

SERVE

Divide stew among serving bowls; sprinkle with chopped parsley and reserved crisp bacon. Serve with baguette slices.

*Tip: Bouquet garni is a French term for a bundle of fresh herbs wrapped in cheesecloth (for easy removal) that is added to stews and braises to add flavor. The herbs included in the bouquet garni vary from dish to dish. For this stew, place 8 sprigs curly-leaf parsley, 2 sprigs fresh thyme, and 1 bay leaf in the center of a square of cheesecloth. Bring up the corners and tie with kitchen string.