Although Barbara Kempner grew up in Brussels, Belgium, French cuisine has always been a big part of her life thanks to the close ties between the two countries.

She moved to Wollongong two years ago, after meeting her Australian boyfriend in Europe, and now teaches French at the University of Wollongong and is on the Alliance Francaise Illawarra committee.

Her mother cooked beef bourguignon throughout her childhood, a recipe Kempner recently got her hands on and still enjoys making - although she alters it slightly to avoid using the slabs of butter the French are famous for using in their cooking.

French cuisine varies wildly depending on the region, from Mediterranean-inspired seafood dishes in the south to hearty stews in the north, but beef bourguignon is a staple in French restaurants around the world. Originally a peasant dish in the Burgundy region in central France, the slow cooking time was ideal because it meant even the toughest cuts of meat could be made tender.

Kempner says it is a great dish for busy parents and is a simple way to celebrate Bastille Day, or French National Day, this Sunday.

"It's good for mums when your kids are at home, because you can cook it up in the morning, do what you have to do, and just stir it sometimes."

It can be served with mashed potatoes, fries, bread or pasta, but Kempner thinks the classic French dish gratin dauphinois is the perfect accompaniment. Similar to a potato bake, she thinks the cream and garlic make "boring" potatoes much more palatable, though advises using light cream and milk to avoid an overly heavy meal.

This meal is best served with a simple salade d'endives, a good French wine and a few slices of crusty bread.

BEEF BOURGUIGNON

Ingredients

1kg of tender beef

2 onions

3 carrots

200g mushrooms

2-3 cloves  garlic

litre of burgundy or pinot noir

litre of beef or veal stock

2tbsp flour

2tbsp olive oil

3-4 bay leaves

small bunch thyme

salt and pepper

parsley for decoration

Method

Heat the oil and sear the meat on all sides. Add onions and garlic cut into large chunks. Fry for a few minutes on high heat.

Sprinkle with flour and mix well. Slowly add the wine and broth (plus an optional glass of cognac),   covering the meat. Add bay leaves, thyme,  salt and pepper. Bring to boil, cover and simmer on low to medium heat for 1 hours.

Add  carrots and mushrooms cut into a large chunks, and simmer for 30mins or until the meat is tender. Add  salt and pepper, according to taste.

Sprinkle with fresh parsley and serve with gratin dauphinois. 

Bon appetit!

Gratin dauphinois

Ingredients

6 medium potatoes

150ml light cream

50ml milk

50g grated tasty cheese

1 garlic clove, crushed

salt and pepper

Method

Peel the potatoes and slice  very thinly. Plunge the slices into a bowl of cold water and swill  around to release starch. Dry them thoroughly in a clean tea towel.

In the gratin dish, arrange a layer of potato slices; a sprinkling of crushed garlic, pepper and salt;  then another layer of potatoes and seasoning.

Mix the cream and milk together, pour over the potatoes, sprinkle with a little grated cheese and bake on the highest shelf in the oven for 30 minutes at 180 degrees.