Julianne, you’ll find plenty of recipes without cream here on the blog. I hope you’ll give a few of them a try and I’d love to hear what you think. Daube is delicious, but somewhat of a “different” French dish, in its flavors. That said, the majority of stews and braises here are made without cream (or can be optionally removed). Please enjoy!

A lardon is a staple in France… It’s esstially thicker cut bacon, cut into matchsticks. We use it for everything here 🙂

WTH is a lardon, where does one get one or them, never heard of them??

Thrilled, Fran! It’s such an underrated stew, with a beautiful mix of unique flavors. It’s odd to say a stew is good for summer, but if there was, this is the one! Also, I personally like this stew better the next day…. Tell me what you think!

Thank you, Fran! I’ll look int this immediately. It’s odd because all I do is copy and paste the recipe over to the PDF, but obviously I must have accidentally removed something. Will edit it asap, thanks again! 🙂

Thank you so much for this delightfulness!

Anna, Penzeys has them if they are not at your grocery store.

Audrey, in step one of the printable adding the garlic is left out. I read the post and found where it should go in, but the printable has not yet been updated. X hmmm

Hello, Jamie! I’d stick to a black greek olive, but try to make sure it’s a “dry” olive, one that isn’t soaking in a liquid. They typically come vacuum packed or sealed without liquid in a jar.