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Captain Lindsey House Inn Photo: Maralyn D Hill

Having had the pleasure of spending time at The Captain Lindsey House Inn as well as onboard the Stephen B. Taber, both experiences are exceptional and so is the food. I thought I’d share this one with you.

Boeuf Bourguignon   
YIELD: four to six servings
2 lbs top round (2-inch cubes) 
1/4 lb butter
1 TBSP olive oil
1 onion, finely sliced
1 TBSP flour
3 TBSP brandy
2 cloves crushed garlic
bouquet garni
1/2 bottle red wine
salt & pepper
1/2 lb salt pork diced
1/4 lb butter
20 small white mushrooms
1/2 lb mushroom caps


Preheat oven to 300°.  Brown top round in butter and olive oil in skillet.  Add onion and cook until transparent.  Add flour and stir until blended.  Add brandy and ignite.  Add garlic, bouquet garni, red wine, salt and pepper.  Bring to simmer.  Transfer to casserole dish and cook 2 hours.  Brown salt pork in butter.  Add onions and mushrooms and saute.  Add to casserole.  Cook 1/2 hour.
– From A Taste of the Taber Cookbook



Maralyn D. HillThe Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing


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