Why do you boil lardons for Julia beef stew?

* Lardons are traditionally rendered, not boiled. This means they are cooked over low heat to melt the fat and render the bacon crispy. This process adds flavor and texture to the stew.

* Boiling lardons would result in a mushy, bland bacon. It would also release the fat into the water, potentially creating a greasy stew.

Here's how you would typically use lardons in a beef stew:

1. Render the lardons: Cook the lardons in a Dutch oven or large pot over medium heat until they are crispy and the fat has rendered out.

2. Remove the lardons: Remove the cooked lardons from the pot and set aside.

3. Brown the beef: In the same pot with the rendered fat, sear the beef until browned on all sides.

4. Add the lardons back: Return the cooked lardons to the pot and continue with the rest of the stew recipe.

The crispy lardons add a wonderful flavor and texture to the stew, and the rendered fat helps to enrich the sauce.