Diane'S Veal Stew

• 2 lb. veal stew meat or pork
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 1/4 tsp. thyme
• 1/4 tsp. herbs de provence
• 2 rashers bacon, diced (Lardons)
• 2 Tbsp. dry vermouth
• 1 can good chicken broth
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 small can chopped olives
• 1 doz. pitted olives
• 1/2 lb. small mushrooms
• 1 can artichoke bottoms
• 1 stick celery with leaves, diced
• 2 Tbsp. flour

1. Saute onion, bacon, celery, chopped olives and herbs until soft.
2. Remove from pan and saute meat until lightly browned all over.
3. Return all ingredients to heavy casserole and sprinkle with the flour.
4. Add all the ingredients except the mushrooms, artichokes and pitted olives.
5. Simmer for about 1 1/2 hours or until meat is tender.
6. If there is not enough chicken broth to just cover ingredients, add some extra water.
7. Meanwhile, saute mushrooms and artichokes in 2 tablespoons of butter lightly and add to stew when done.
8. At this time, add the pitted olives.
9. Stir and simmer for about 10
10. more minutes.
11. Serve with rice or noodles.

veal stew meat, garlic, yellow onion, thyme, herbs, rashers bacon, chicken broth, salt, pepper, olives, olives, mushrooms, artichoke bottoms, celery, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008667 (may not work)