Boeuf bourguignon is one of the main dishes of France's culinary heritage - one of those dishes that has been made by generations and generations each with its own tweaks. Stewed meat was always a classic in my family's Parisian kitchen, and making this in my kitchen sends me back to those nice family dinners.
The bottom line is that boeuf bourguignon is extremely cheap to make, the only difficult part being the wait for it to be done while the sweet smell of simmering wine and tender beef takes over your kitchen! Stewing meat is one of the cheapest cuts of meat there is - the idea being that the labor is on you to cook it slowly! As any good stew starts off, it's about searing the meat (which takes a few minutes), and then basically mixing the beef with aromatics and liquid (good red wine and stock).