(Mastering the Art of French cooking volume 2 page 149-154)
Well here is the rub, where in the world do I find lardons?
Well I just settled for some thick cut bacon.
I cut them roughly into 1 & 1/2 inch segments then browned them in Olive oil.
Put it all in a Casserole with garlic, herb bouquet, beef stock, and red wine.
Cook until beef tender.
Remove liquid from casserole and put in sauce pan. Discard herb bouquet.
Skim off fat. Add flour and butter. Then bring to simmer.
Add sauce back with the stew.
I’m not as in love with this one as the other beef stew I made. It was not bad. I’m just a little disappointed. You couldn’t taste the Olives and the potatoes got all mushy. I think this is one that will not be a repeat in this household.