Dave’s Beef Bourguignon + a good excuse to go back for seconds

Sometimes Thanksgiving is a big pot of beef stew on the stove, a loaf of bread on the table + everyone asking if there’s more.

This is that kind of dinner.

Dave’s a chef by trade, and his beef bourguignon is full of the things you want when the days get colder: tender beef, red wine, bacon, heaps of onions, garlic + thyme. It cooks slowly, makes the house smell ridiculously good and feeds about six people, probably with some leftovers.

Start at your local butcher

If you have a local butcher or beef farmer nearby, this is a good excuse to pay them a visit. Ask for a braising cut like shoulder, brisket or chuck. You don’t need the fanciest cut in the case—just something suited to a long, slow cook.

Pick up your vegetables from a nearby grower if you can. A loaf from your local bakery. Maybe a bottle of wine to share while dinner does its thing.

We talk a lot about buying from makers around here. The people growing our food, raising animals and baking our bread deserve a place in that conversation, too.

A little time on the stove

There are a few things Dave won’t let you rush.

Brown the beef properly. Give it room in the pan. Keep an eye on the bottom of the pot while it simmers, because something can look great on top and still be catching underneath.

And let the beef tell you when it’s ready. You’re looking for tender enough to pull apart with a fork. If it needs longer, give it longer.

There’s time to slice the bread, set the table + catch up with whoever’s wandered into the kitchen.

Tomorrow’s dinner is already sorted

This stew somehow gets even better overnight, which makes it a very useful Thanksgiving recipe.

Make it the day before, then gently reheat it when you’re ready to eat. Less cooking while everyone’s over. More hanging out. A win.

Serve with roasted potatoes, good bread for getting every last bit of sauce, or just a big bowl and a spoon.

Go steal the recipe

We’ve put Dave’s full recipe into a printable PDF so you can keep it in the kitchen, spill a little wine on it + make it again when the next rainy weekend rolls around.

[Download Dave’s Beef Bourguignon recipe]

From our kitchen in Tofino to yours. Hope everyone goes back for seconds.

Tam x