Blanch the bacon in boiling water for 5 mn, drain and cut into small cubes (lardons). Heat the oil in a large pot and brown the beef and the lardons at medium-high heat. Add the chopped garlic, salt and pepper to taste and the red wine. Bring to a boil, then add enough hot water to cover the meat. Add the onion picked with the clove, the orange zest and the bouquet garni. Cover and simmer for 1h30. Add the potatoes and cook another 15 mn, uncovered (the sauce should reduce but not completely evaporate). Add the olives and cook 15 mn more. Serve very warm.

Serves 4