So, I’ve posted several times here that Mr J has actually taken over my kitchen and well, branded it his own. I’m not one to complain though: who wouldn’t want freshly cooked meals at the end of a working day, or on a late Sunday afternoon after a trip to the beach? I get so excited and curious about dinner as soon as I see him flicking through the numerous recipe books that line the bookcase, and find absolute joy browsing through the kitchen aisle at the shops hoping to find something to give to the boy.

He came home one day from work and joyfully declared that he was going to cook beef bourguignon. That one dish that I can never even pronounce, let alone cook. My dear boy, who could not even peel a potato when we first met, is going to make me Julia Child’s signature dish!

So we hunted the best recipe on the internet, particularly something that includes ingredients available in Australia. We opted for Billy of A Table for Two’s recipe because it’s simple and easy to follow but the finished product was oh so delightful. The whole apartment smelled wonderfully of meat, red wine and herbs. I’m sure Ms Child will be very proud.

Beef Bourguignon

Recipe adapted from Billy of A Table for Two

Beef & Marinade:

1 sprig thyme

1 sprig parsley

1 onion, chopped

1 bay leaf

1 1/2 kg chuck steak, cut into rumps

500 ml red wine

3 tbsp olive oil

Rest of the dish:

2 tbsp butter

150g pancetta

2 tbsp olive oil

450 g button mushrooms, sliced

2 tbsp plain flour

400ml beef stock

1 garlic clove, chopped

1. In a dish, combine all the marinade ingredients together. Cover with clingfilm and marinade in the fridge for 4 hours, mixing the meat every few hours.

2. Drain the beef from the marinade and dry in a kitchen towel, ensuring you save the marinade for later.

3. Melt the butter in a frying pan, add pancetta and mushrooms and fry for a few minutes. Set aside.

4. Heat the remaining oil in a deep pot. Roll the dried beef on to the plain flour, and lightly pan fry for a few minutes. Ensure you do not crowd the pot so the beef is seared and not stewed. Add the remainder of the flour.

5. Pour the marinade and beef stock on the pot, and cook for approximately 2 hours with lid on.

6. After 2 hours, add the melted butter, pancetta and mushrooms, and cook for a further 30 minutes. Serve with mash potatotes. Enjoy!