Most dishes that come to be considered classics do so for a reason: they always deliver. Boeuf bourguignon is a perfect example. Time and time again, its rich, silky sauce serves to delight the tongue.
Its popularity endures for two other main reasons.
Firstly, it transforms what might otherwise be a tough cut of meat into a melt-in-the-mouth dining experience. The dish started life as a supper cooked by peasants in the Burgundy region, where both beef – thanks to the local Charolais cattle – and wine were in cheap and plentiful supply.
Secondly, it’s simple to prepare. Braising the beef and vegetables is a straightforward affair. After you’ve made it once, you’ve no need to consult a recipe book the second time.
That’s the beauty of a classic dish such as boeuf bourguignon.
Mind you, none of this fully explains why steak tartare is also considered a classic. Raw steak and egg, anyone?