Just AMAZING Beef Stew | Chef Jean-Pierre

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Hello There Friends, Beef Stew is an amazing and super easy recipe to prepare anytime through the year. It is especially great to warm you up in those cold months. Come and see how easy it is to make one of the most tastiest beef stews' on the planet! Let me know what you think in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Опубликовано:

24 сен 2024

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Комментарии : 6 тыс.

@aintgonnahappen 3 года назад

I just finished making this stew; here are my thoughts and advice; perhaps it may help someone. - Make sure before you begin that you will get your misenplas on. A French term for having everything in its place; to be ready for success. (Have your ingredients ready to rock) - Watch the video a few times - Make Chef Jean Pierre's beef stock or fortify a store bought stock as per Chef Jean Pierre's instructions. I made mine from his recipe and was rewarded with one of the best stews I've ever had. The batch of beef stock I made was very large; I have a good amount left in the freezer even after making this large pot of stew. - Do not skimp on ingredient quality. Buy the best you can afford/get your hands on. This can be made for a relatively low cost considering how much it yields and how delicious it is; no need to penny pinch on this one. - And finally, do not be afraid of this recipe. Anyone can make this baby. This one is also a bit eye opening as it is utterly delicious. Invite the family over and wow them. One final note. The Chef says it would be good with mashed potatoes. After just eating this and tasting that delicious sauce/gravy this made you can see why. Mashed potatoes with this would be heavenly.

@ChefJeanPierre 3 года назад

WOW 😯 thank you for the awesome comment!!! I am so glad it worked so good for you 😍👏😊

@MariVictorius 3 года назад

Thanks for posting that, I feel encouraged and less intimidated now. 😃

@aintgonnahappen 3 года назад

@@ChefJeanPierre Chef, my wife was floored with this and my eyes were opened because of your beef stock alone. Your channel has rocketed up to the top of my favs.

@michaelweber6962 3 года назад

@@ChefJeanPierre time and temp. You have to have SOUL

@mybebe2005 3 года назад

What did you season the baby carrots, Brussels sprouts and the potatoes with? Thank you!

@davidcorless5581 Год назад

NOTHING IS BETTER ON RU-vid THAN CHEF JEAN PIERRE, HE'S THE VERY BEST.

@ChefJeanPierre Год назад

🙏🙏🙏😊

@robertakerman3570 Год назад

@@ChefJeanPierre RU-vid read My mind-Beef Stew?boom done. Thanks Guys. (comedy was great too)

@tinasouza9670 Год назад

i totaly agree!!!!!!!

@Chef2866 Год назад

I second that, a fantastic chef and mentor, I wish he was my teacher when I went through catering college

@uprite88 Год назад

@@ChefJeanPierre Please keep your clothes on, Chef

@johnnyrocket3200 4 года назад

Dear Chef, I made the Beef Stew yesterday! I built it like a house, I left it alone, I cut it into quaters, I put the Onions first, and what can I say - It was Fabulous!!!!! I discovered your channel only a few days ago and you know what? Thank you for ACTUALLY TEACHING instead of just showing. You know that the WHY is important, not the HOW. I learned a lot! Thank you very much :-))))))

@caitlynw.2524 3 года назад

Johnny Rocket I agree chef Jean Pierre is a great chef and teacher 🤗👍👍

@johntrojan9653 3 года назад

Even through my cell phone screen, this looks and SMELLS deliscioso !!! 👌👌👌🤩🥰🤩

@tornagawn 3 года назад

Indeed, a favourite cooking show of mine from years gone by was ‘Cook Like a Chef’ Very few actual recipes, but plenty of how and why for cooking ingredients, one show devoted to how to cook garlic in various ways, and why.

@simonleonida45 3 года назад

Excuse me. Do you cover it while it simmers?

@johnnyrocket3200 3 года назад

@@simonleonida45 Depends. If it's too thin/watery then no. If I like the consistency but it needs more time for the flavor, then yes. Always measure carefully ;-) as the chef would say.

@sylum3 3 года назад

Didn't have port wine so I used red wine and cognac instead. The result is AMAZING! Immediately put it in the freezer for 17 years.

@sonjagatto9981 3 года назад

🤣🤣👌

@patriciamampel3601 3 года назад

Oh yeah sha!!

@amberozbey8500 3 года назад

😆

@Christin5554 2 года назад

everybody is going to be drunk after eating your stew :-)

@Araconox 2 года назад

Funny!

@SUSIEB0812 Год назад

I love Chef Jean-Pierre…his accent, how he says “onion”, how he calls us “friends” and bonus-a cooking lesson! 🥰🥰🥰

@ChefJeanPierre Год назад

🙏🙏🙏👍😊

@SepiaDragoonGR 4 года назад

Things i learned after watching: 1. The onyo is always number 1. 2. Water is the enemy, draw it out with salt. 3. Cherry tomatoes are fabulous. 4. Adding tomato paste to store bought stock (probably) will make it able to last up to 17 years in the fridge. 5. Flour goes in at the beginning of the dish, otherwise it tastes like glue.

@ChefJeanPierre 4 года назад

Thank you SepiaDragoonGR for the quick recap! However it is 17 years in the freezer NOT the fridge! 😂😂😂❤

@LucasStaffel 4 года назад

Also you put the beef in the pan, you want that caramelization, so you LEAVE'EMALONE!!!

@anneosullivan5160 4 года назад

Fab

@ellenorbjornsdottir1166 4 года назад

I don't use flour

@heidid5275 4 года назад

@@ChefJeanPierre Oh, I can't stop laughing. You are such a riot!! 😂😂😂

@darlenebradley6756 3 года назад

I am 66 years old, so have been cooking a l-o-o-o-ng time. However, I am proof an old dog can learn new tricks, and I learned quite a few making this outstanding stew! The take home for me was using the strainer to add the flour at the BEGINNING! I have been struggling with the thickening process for my beef stew since I began cooking as a young 19 year old bride, and now -- finally -- have the secret to a nice, thick sauce! My grandson came back to the house 2 days in a row, hoping to find leftovers! (I thought he came to see me, but it was really the stew...LOL.) Thank you for your wonderful videos and cooking methods!

@michaelsalmon6436 2 года назад

Hi Darlene! You want another thickener trick? Try adding 3 Tbsp of salted butter to your stew! I add the butter 1 hour before serving. The butter will add taste too! Happy Holidays!

@gildaguio4792 2 года назад

"Don't crowd them. Leave them alone" Another technique tip I learned. Thats what distinguish a real Chef

@billwang8729 2 года назад

You

@fingerstylefan 2 года назад

I used to always add the thickener at the end and never knew the difference. Will do it at the beginning from now on.

@n0zferattu Год назад

🥰

@colinmacmaster5233 3 года назад

Been cooking in commercial kitchens for almost 7 years and I've never seen that trick whisk flour inside a strainer to thicken a stew after you've already started it, pretty bloody clever. You learn something new every day!

@lisagerman2111 3 года назад

Cooked professionally for 30yrs and never saw that trick - makes perfect sense, especially as amount of roux can better be regulated vs entire amount incorporated only to need thinning later.

@u235u235u235 3 года назад

@@lisagerman2111 it's not really roux is it? roux direct with oil only and cooks different, but i get what you're saying.

@AB-kg6rk 2 года назад

Brilliant and fun to watch. Can't believe your not on prime time tv!

@TheRayfield77 2 года назад

That's the step that grabbed my attention. Brilliant.

@timothyflanagan3641 2 года назад

I loved that too.!

@garygordon442 Год назад

Dear Chef. I have never commented on RU-vid before. I just had to wire and say what a blessing in my life you have been. I am semi retired and helping my single mom daughter in Charlotte NC. We've had a lot of downtime in our apartment and I've always loved to cook. Your videos and recipes have literally changed my life!! I've already made about 15 recipes. I did all the cooking for thanksgiving and people said it was the best ever! Your library is a huge resource to me thank you sooooo much

@TheSmitj167 3 года назад

I'm a 42 yr old dad to a picky eater. I followed your steps here (including the stock which I made the day before) and watched in awe as my son wolfed down 2 bowls! Best thing I've ever cooked by far. Thank you so much for sharing your love and talent!

@ChefJeanPierre 3 года назад

Fantastic! I Love to hear success stories!!! 😍

@Flippokid 2 года назад

My parents had a great solution to our pickiness: We could choose one thing that we didn't want to eat (each of us had one) and we had to eat everything else. So we had to carefully pick the thing we hated most. Worked great.

@ljlk8583 4 года назад

I love that Jean Pierre has amazing recipes, and is an incredible chef, and still doesn't take himself too seriously! I love that he can take a joke so well, and even make fun of himself. He isn't just a good chef, he's a good person! You are amazing Jean Pierre, keep doing what you're doing, we love you!

@ChefJeanPierre 4 года назад

Thank you for the kind words! I love to cook for you guys and I appreciate you taking the time to write AWESOME comments! THANK YOU!😀❤

@richardcorsillo9819 4 года назад

All of what you said is visible with him. He could teach the next generation so much with his presence

@marithelrothlisberger6138 3 года назад

@@ChefJeanPierre I llove this recipe.Amazing Chef.. Thank you so much..God bless you Chef..thanks. a lot..

@enhongchen8337 8 месяцев назад

👍 👍 👍

@enhongchen8337 8 месяцев назад

No need to cover?

@aicarnie Год назад

Quick update. I tried soaking the mushrooms in French Brandy and I used them in a stroganoff. Wow. The extra depth of flavour this gave the dish was amazing. I used 100ml of brandy and once the mushrooms were fully rehydrated (about 25 mins), I drained the mushrooms and added another 50ml of Brandy to the remaining mushroom infused Brandy. I then used it to flambé the fillet steak. Thanks Chef for the tip on not rehydrating with water.

@everybodyhateskrys6425 2 года назад

The way Uncle Chef gets excited about baby vegetables clearly brings joy to my heart ❤️

@sohodt1 2 года назад

As an ex lead line chef, I respect all of your cooking advice and I am a huge fan. I made your beef stew recipe and it was...AMAZING! Thanks for your channel!!

@SpaceJesus_69 3 года назад

Just his personality alone beats all the other chefs lol

@irenemccann7032 3 года назад

Did he add garlic

@WILMA_ 3 года назад

I couldn’t agree more!!!!!

@1itsyitsy 3 года назад

Yes, his personality what keeps me watching lol

@bbqwithrandy 3 года назад

Absolutely! My wife says he and I sound so much alike, she laughs every time I’m watching a video!

@bbqwithrandy 3 года назад

@@irenemccann7032 yes, he added his garlic paste.

@Piemanmj 3 года назад

The flour technique with the sieve... Chef doesn't need to explain why you do it, the reason is plainly visible. Genius.

@ChefJeanPierre 3 года назад

Thank you! 😍

@jorgski 3 года назад

@@ChefJeanPierre It's why I just subscribed lol

@matthewmcdougal513 3 года назад

Yes this is a really excellent technique.

@sonjagatto9981 3 года назад

Yes, I remember my mom long time ago in Germany did that as well. It work! Thank you...you are very special. 🤍🌼👍

@Garth2011 3 года назад

Yes or...thicken the beef stock remains once you have about what is needed in the stew pot. It will continue to cook too and be ready for the stew pot if needed at the end.

@keridonaldson7399 2 года назад

Omg!!! I’ve have been bingeing Chef JP since March and being in Isolation. Beef stock done,Chicken stock done,and frozen for 17years. Wife 2.5 kilograms heaver But you know what….Don’t Worry 😂 Chef Jean-Pierre ,Thank you , you are an amazing Teacher 👏🏻👏🏻👏🏻

@ChefJeanPierre 2 года назад

👍👍👍😊

@mikeoneill7360 4 года назад

I’m 55 years old and I have never ever seen someone make a roux like that, I’m extremely impressed and will be trying it moving forward. Nice job Chef....

@ytreece 4 года назад

I’m about your age and I haven’t used that trick either. I make the roux after browning the beef. I’m a little hesitant as I use the fond from the beef and it seems sad to waste. I could always do the sieve trick, and deglaze the pan though.

@ucanleaveyourhaton 3 года назад

@@ytreece , what is fond please ?

@ytreece 3 года назад

@@ucanleaveyourhaton it’s the browned bits in the bottom of the pan after you roast or sauté meat/vegetables to brown them. The browned bits are a result of the Maillard reaction which occurs between sugars and amino acids in the food. The Maillard reaction happens at temperatures lower than burning, and causes food to be more flavorful and tasty. If it’s burned, it has gone too far and will be bitter. Some of the tastiness is on the food, but the browned bits in the pan (fond) can be incorporated into the dish by deglazing, or adding liquid to the pan and stirring them up and scraping the bits (fond) off the pan. Once the fond is incorporated into the liquid it can be cooked down by evaporating the liquid. This will further intensify the flavor and keep the flavorful fond in the dish rather than just cleaning the pot of the bits left behind. Sorry to give such a long answer. I am trained in biochemistry. The short answer is fond is the browned bits in the pan after sautéing or roasting something.

@BigMTBrain 3 года назад

@@ytreece "I’m a little hesitant as I use the fond from the beef and it seems sad to waste." Note that at 5:18 he deglazes with wine, simmers, pours it in the pot at 8:16, then strains the flour into the entire mix at 15:12, and finally, slowly mixes it all. The fond has been nicely incorporated.

@alexanderrain5174 3 года назад

Some people are just annoying, complaining about seconds when you spent a lifetime becoming a master in your craft. We are all extremely lucky to be able to learn from you. Thank you, chef! Merry Christmas to you :D

@ChefJeanPierre 3 года назад

Merry Christmas to you and everyone reading this!!! 😍😍

@alexanderrain5174 3 года назад

@@ChefJeanPierre Thank you chef

@jessicagray1684 3 года назад

yes ,im glad to have cheft on line

@francisx.mcphillips4211 3 года назад

Chef Jean-Pierre can easily (with a little practice) instruct ANYONE, regardless of previous experience, the basic methods we use in our kitchens to prepare the most easily and honestly, the most flavorful foods to prepare! All you need is an open-mind and the willingness to dive in and take a chance with YOURSELF! Trust your instincts and you will soon find the confidence in yourself to prepare the best foods for all your friends to enjoy.

@LIZZIE-lizzie 3 года назад

A friend taught me how to "squeak" mushrooms. He took all the fresh mushrooms that came packaged and put them in a small dry skillet - nothing added. He put the flame on underneath them and after a little while, the water started to come out of the mushrooms. He lowered the flame, moved the mushrooms around a little bit, and you heard the "squeak". The more water that came out of the mushrooms, the more they "squeaked". They tasted delicious! Thank you, Chef, for sharing all your "stuff" with all of us! You're a blessed, great fellow and we're blessed for all you show us. Whether we cook or not, our age, doesn't matter. EVerybody learns something from you. You gave us the BEST description of an onion I ever heard and thank you for that ❣

@LousyPainter 2 года назад

You are the only chief I've seen on RU-vid that really seems to want to help people and not keep secrets from their followers to keep them coming back to find out what they missed. Shame on them for not being honest. Keep up the good work. I'd like to meet you one day for a glass of port and fry some onions. Cheers buddy!

@trsmith2442 4 года назад

That strainer trick with the flour is brilliant!

@co7366 3 года назад

Exactly what i thought! Have to use double mesh strainer tho.

@tommysoprano1441 3 года назад

Amazing!!! I need to try that and adding tomato paste to the beef stock

@arterial 3 года назад

Agreed. New tech

@peterbills4129 3 года назад

This is the comment I was going to leave. Just ordered 2 online.

@mr1enrollment 2 года назад

well it works, but then you need to clean the strainer. mixing flour with a small amount of water and using the slurry also works. (stir in well or enjoy the globs)

@jiujitsuforall8627 3 года назад

The folks that gave this vid a thumbs down must be strict vegetarians......or blind??? My favorite tip is the flour in the fine mesh strainer. Can't wait to try this recipe!

@wastrelway3226 3 года назад

I gather that Chef Jean-Pierre is not a fan of beurre manié as a last-minute thickener. I don't like it either and I don't use cornstarch ... if it's not thick enough, it's not done. :-)

@GjetoHoti 3 года назад

we have 225 of them in USA, that is sad so many vegetables!

@marysansevere9903 3 года назад

I don’t use flour (glue) potatoes thicken the stew and some tomato paste. Looks just like his.

@belenahow 3 года назад

Yes that was a great tip also madeira mushrooms

@shirleyrombough8173 3 года назад

Me too. I keep waiting for the chef to stick a spoon in and taste it.

@jaynefederici9140 2 года назад

I've just made this. It is simmering away as I write. I added a few extra veg just because I have them. Potatoes, celery and carrot. I was delighted to find the tinned cherry tomatoes in my local shop. It smells delicious 😋 Also now I always add lentils to my stews because after the long cooking time they thicken it up nicely but disappear. I found this out by accident. I prefer this because I don't eat grains. Thanks Chef.

@daledearing4399 3 года назад

“Onion are always number 1...” Yessssss! Finally someone who cooks the same! The sequence of cooking - what cooks first, next, etc - makes all the difference! Chef Jean-Pierre you are the man!!! 👨🏼‍🍳👨🏼‍🍳👨🏼‍🍳

@francangemi6743 3 года назад

My daughter introduced me to Jean Pierre . I’m hooked. This stew recipe looks delicious

@borntodoit8744 3 года назад

Indian cuisine says the longer you fry onions you better the final dish flavour. Don't skimp your onions frying, low heat soften to whatever level you like, If necessary add little water to avoid burning. Water evaporates so not kept.

@rjasontwenty1099 3 года назад

well, veg chinese cooking: garlic first lol

@neissansaber8423 3 года назад

This is how you fall in love with cooking.

@BRONCO13003 3 года назад

I couldn't agree more !

@littlefatcatx 4 года назад

You have stolen my heart Chef Jean Pierre! You are beautiful inside and out and your cooking is AMAZING!

@ChefJeanPierre 4 года назад

Thank you so much 🙂😍❤

@gkanzer 7 месяцев назад

Chef, I just wanted to let you know... I make this recipe often, it has become one of my favorite comfort meals. Go out to my freezer and grab my beef stock (your recipe) which has been out there for 17 years. I will tell you, that every part of this process has been a learning experience. From using a sifter for the flour, to sauteing the carrots and potatoes afterwards. I just wanted to thank you for making a positive change in my cooking skills. Just made a batch and it's "Blooping" as we speak, looking forward to dinner tonight. Thank you, Chef!

@donmackay9315 3 года назад

I’m not a chef. I’ve run restaurants for nearly 40 years, however, and I’m still in learning cooking skills. I like his method for thickening. So many untrained people are scared to death of making a gravy. Gravies and sauces will make or break a great dinner. I can tell you that his method using the sifter is foolproof, and oh so easy to do. I have subscribed.

@Aztecs911 4 года назад

First time seeing this chef. I'm sold.

@rod426 4 года назад

Me too!

@neverenoughammo462 4 года назад

Ditto

@sayhi2rose 4 года назад

JA Aztec He’s great.

@peggysue2354 4 года назад

Absolutely loves this chef. Very entertaining.

@marionpenney4801 4 года назад

Pity tho using

@HabaneroChinchilla 4 года назад

The onyo is always number one.

@jebediahknight2724 4 года назад

Stop okay, he’s onion is the best and I love it

@MrAcook61798 4 года назад

He seems to be American, He knows every word except onion, An affectation. :-(

@raymondvorndran4306 4 года назад

YOKO ONYO WAS JOHNS #1

@Axeman369 4 года назад

Hey the onyo gotto be always number one lol

@miguelmarques957 4 года назад

lool

@sylviah1234 Год назад

Oh lovely, Biggest lesson ever. Using the flour and strainer to make a stock. Love it.

@Noanatsuka 2 года назад

His humor, energy and just love for the food he cooks and the people he wants to teach just shines through these videos and I love watching them!

@lisadenney5422 2 года назад

Love how he says Onion!

@curtisbryce5096 2 года назад

It is a rare quality. 😊

@metime3951 Год назад

was just thinking the same thing. his energy and love for cooking is contageous! lv him.

@jamescaneda9515 Год назад

His best quote is leave everything alone, don’t touch anything. He’s touching and moving everything. WTF? Do I touch? Do I not touch? I’m so confused.

@susanmacko9303 Год назад

10:53 “I ‘m coming back here more often, the food is delicious“ You are sooo right CJP! I love a good beef stew on these crisp autumn nights 🍲

@sapphyresoul1369 4 года назад

"Have you ever chewed on a canned mushroom? Don't do it." Agreed!

@shirleyrombough8173 3 года назад

He's a screem! I love him. What a good idea to whisk in the flour with the sifter thing. You'll have a roux with no amateurish lumps. I may try to make this stew this week end.

@tornagawn 3 года назад

And rehydrate dried mushrooms with any liquid except water!

@lindaliang3825 3 года назад

@@tornagawn What do you use to re-hydrate your mushrooms?

@kimberlybutler1155 3 года назад

THE FLOUR IN THE STRAINER WAS BRILLANT. DEFINETLY MY GO TO FROM KNOW ON. PROMPTS TO YOU CHIEF. YOUR THE GREATEST.

@GuildofThunder 3 года назад

RIGHT!? Common sense! Why the eff didn't I think of that!? (This is why the French win food.)

@Amonginsanity 3 года назад

The point is do not add powder flower to the dish as this one. I have used flour like this but prepared a ' batter ' like mix separately in a bowl and then added to the pot. Strainer will remove any ' clots '.

@dixietenbroeck8717 3 года назад

This one, "little" tip made the whole video worthwhile, but I'm going to try his broth recipe, too. For years I've tried to keep ice-cube sized hunks of cooked flour/broth roux in my freezer for thickening, but haven't had the "oomph" to do so, lately. The double-layered sieve trick is SO clever! This whole recipe tickled my taste buds; I _WILL_ try it out, word for word, _mise en place_ and all!

@artistryandmotion 3 года назад

That little trick alone will will save lots of time and dirty dishes. Oh, and it probably tastes better, too.

@barbaras6792 3 года назад

I have been cooking for 50 years and have never used the flour in the strainer technique - I will from now on, though. Brilliant.

@ronsinda 2 года назад

I’ve made beef stew many times, but this was the best and my guests loved it. I especially like adding the carrots and potatoes at the end. It really keeps their color and makes a great presentation. Thanks chef, you are as amazing as this stew. Ron from Tempe

@texasgolfer1013 3 месяца назад

I am huge on presentation. I was taught as a cook when I was much younger that people "eat with their eyes." If food "looks" good, it will taste better. I'm never cooking the vegetables with the stew again. I loved the trick with the strainer. Now I need to find me a double strainer.

@Freelancer604 3 года назад

"Now looh looh looh!" Love this guy. His love and enthusiasm for cooking practically radiates through the screen

@AndreasLenze 3 года назад

"Everything is carefully measured" - The only way to cook, Love it!

@robertteasdale818 3 года назад

Between his accented tones are gems of knowledge from years of experience in the kitchen....love it!

@arsensaakyan8896 3 года назад

HE REMINDED ME DE NIRO.

@mistyvioletconservative.3889 3 года назад

Yesssssss

@ScottAllenTVH Год назад

We made this yesterday - best beef stew I've ever had! Being the rebel I am, I had to do something a little different, so we steamed the brussel sprouts and carrots rather than poaching them, and did the baby potatoes in the air fryer. This is such a great tip to cook the vegetables separately- I've never been a fan of mushy stew vegetables, plus they end up almost entirely just taking on the flavor of the stew, rather than having their own distinct flavor. A huge improvement to cook them separately!

@Jimmy-sb3fc 3 года назад

Chef- In addition to teaching us how to make incredible food, your energy and humor makes your videos 10 times better. Thank you!

@hawkeye1836 3 года назад

I'll agree with that one 💯%, Chef Rocks !!

@gema7777 2 года назад

I agree! I find myself busting out laughing at times….he’s so good!!!!

@ryanwalker5723 3 года назад

I wish I had half the passion for ANYTHING as this man has for cooking. The enthusiasm is contagious!

@mariachicharo6049 3 года назад

I learnt a lot today, about the social distancing of the meat, the removal of the mushroom water, and the flour for gravy. LOVED EVERY MINUTE. Weather you are French on not is totally irrelevant to me.❤

@biggianthead17 2 года назад

My dear chef Jean Pierre... last night I made this recipe and my wife called it the best beef stew she's ever had. I too thought the same. This is truly an amazing masterpiece. Thank you so much for teaching us all how to be better cooks. You are an amazing chef and teacher. Thank you for sharing your knowledge with us...I am humbled by your brilliance.

@joetaylor486 4 года назад

The flour trick was as smart a trick as there is! Learning has taken place!

@oldschoolsaint 3 года назад

I am a long time High School and College coach in the sport of basketball. Coaches, teachers....and now, I see...master chefs...require one common ingredient that makes them a cut above their peers. Enthusiasm! And you do something that great teachers do...you provide the why of what you do not only the how!! Fantastic teacher!

@ChefJeanPierre 3 года назад

Thank you very much! 😍

@SgtMantis 4 года назад

The flour in mesh strainer has just changed my game.

@tichbyte9352 4 года назад

Second that!

@paladin3798 4 года назад

yes.....that was great....saves the lumps

@judahnanas9772 4 года назад

Chef JP is a genius!!!

@igottabasketballjones7420 4 года назад

Yep, haven’t seen that yet, I’m gonna use that trick and when everyone says “man, I’ve never seen that, works great” I’m gonna act like I’ve been doing it for years LMFAO! “Oh yeah, I came up with this back in the day when I was in a pinch”

@Annie-ZA 4 года назад

Mine too!!!

@nibornnyw3185 Год назад

Thanks for calling out the trolls. Thanks for tip with the strainer and the flour. Thanks for your enthusiasm.

@priestdamon 3 года назад

"What water taste like? NOTHING!" Oh my God I love this great man! God bless! 🙏

@Saucychemist 3 года назад

Chef Jean-Pierre is to cooking like Bob Ross was to painting. Everytime I watch one of his videos i smile and feel relaxed and happy.

@toxntoxn5125 3 года назад

Best chef I've ever seen. Really communicates the intricate things that are happening, you just have to really listen. So many things go so fast because he has so much knowledge.

@gvnady8380 Год назад

13:20 I always use potatoes for sauces and soup as thickening agent. Boil them alongside with what you are cooking, then remove them into a separate bowl, mashed them, add in the liquid you are cooking, then stir and add them back to what you are cooking. The starch eventually thicken the liquid you are cooking. This method allows you to thicken sauces or soup at the end, very simple.

@pwilson6439 2 года назад

Chef Jean-Pierre is so entertaining and informative to watch. He makes good cooking easier for those of us who are novices. His enthusiasm is infectious ! I love this man !

@billhill4929 2 года назад

He is amazing..but where are the peas??

@yeeluvspizza 3 года назад

That flour technique with the mesh strainer to thicken the sauce was next level.

@sbblmb 3 года назад

One of my new favourites. It's like an old school cooking show for all the right reasons. Much love Chef JP!

@richardwaldron1684 Год назад

Only 7 minutes in and I'd already learnt at least half a dozen new tips/skills. Incredible teacher

@raymaynard4364 3 года назад

One of the best Cooking shows in the world 🌎 thanks 🙏 👩‍🍳 JP

@amommamust 4 года назад

Not only do I love our patter and your cooking lessons, your "God bless America" sign absolutely won my heart in these trouble times. I am trying this next week, I can almost smell it!

@amommamust 4 года назад

Oh, it was amazing!! Absolutely just leveled up[ on my beef stew!

@emery254 3 года назад

O M G , I cannot believe how Jean-Pierre makes it so easy to cook . I can watch him all day . Such a fine Teacher !

@MrJohn013 Год назад

Chef, I love you. Your style of teaching laced with humor and information, is perfect. Thank you, a thousand times over.

@DreamsSketcher 4 года назад

First time I have seen Chef Jean Pierre. He is a STAR! What a hit he would have been on cable tv back in the day when we all watched.... Subscribed!

@ChefJeanPierre 4 года назад

Thank you so much for the kind words! 😀❤

@jblakebarnett 3 года назад

I love this man and his advice about keeping flavor. Water is not flavor. Salt is important but not flavor.

@bee4751 Год назад

You make me smile and laugh. In these times that is priceless. And I'm learning to cook. Of course the French accent is like adding more butter. Perfect. You are a gem Chef Jean-Pierre! Your camera man is flawless! Thank You!

@darcybrooker Год назад

I love your show, you are not just showing us how to cook a dish but cooking fundamentals. Please keep teaching the cooking process.

@SSheriff49 3 года назад

PIERRE REALLY TEACHES......ENJOYED HIS LESSON

@wahn10 4 года назад

10:53 "I'm coming back here more often. The food is delicious." Agree. And we love a confident Chef LOL. 😆

@RasheedKhan-he6xx 4 года назад

Haha yeah I literally snorted when he said that!

@catw5294 3 года назад

I appreciate you explaining the "why" of why you do things in cooking. Many of the tips my grandmother had told me but knowing the why makes me remember and be more patient when I am cooking. Love your vids - you are an excellent teacher Thx

@lesevesel2898 Год назад

Chef, you are THE absolute best when it comes to mise en place. If anything, you're the principal reason why cooking is so much fun and entertaining because you emphasize mise en place like no other. Thanks!

@Nobaddays279 4 года назад

This Chef has what is needed to teach cooking class. Love Chef Jean.

@ChefJeanPierre 4 года назад

Thanks so much 😊❤

@emmanouelpassas5741 Год назад

❤excellent 👩‍🍳 nice to take cooking classes from him

@carolynemma4279 3 года назад

you got to love him no rehearsals no retakes we see the little mishaps he’s funny entertaining and genuine as well as giving great cooking instructions.

@ChefJeanPierre 3 года назад

Thank you Carolyn 😀

@karina-oh7826 4 года назад

I can't ever remember a time when I've enjoyed watching a food preparation video as much as I've enjoyed this one! Usually, I wish the chef would quit yapping; just give me the basics and keep cooking! But not ChefJeanPierre, I can listen AND watch him all day, lol... He has me willing to watch learning how to cook recipes that I formally didn't particularly care for! And that, my friends, is amazing! ❤️ 😁

@ChefJeanPierre 4 года назад

Glad you enjoyed it thank you for the kind words!!!😀❤😀

@shanepasha6501 2 года назад

Chef Jean-Pierre, I do appreciate all your videos, but this one is up there. You are not just showing me what you're doing, you are teaching me the fundamentals of cooking. What more can I ask for (other than being there.) I am a little late, but, I must say, your videos are timeless. Merci Beaucoup

@swn69 4 года назад

First time I ever saw this guy... I wanna party with him. He's hilarious.

@SargeantMorse 3 года назад

This is the first recipe I made from this Amazing Chef. I literally said out loud, I can’t believe I made this. Absolutely Amazing.

@ChefJeanPierre 3 года назад

There is nothing more satisfying that to hear that you had success with my recipes! Thank you so much for sharing your experience with us! 😍😍😍

@Joy-y31 3 года назад

I made the feef stock the day before Christmas eve and on Christmas day I made the beef stew. I love the taste. I use to drop everything in the crock pot and that's it. I love this new recipe. Thank you, very delicious.

@haydenforbesful 2 года назад

Just so you know. I've watched many chefs, I respect them all. Today. You Chef are my go to Chef. I like you. Thanks Chef.

@Chand527718 2 года назад

His approach and personality alone is such a breathe of fresh air and blissfulness. One can watch this brotha alllllllllllll day.

@ppalm951 3 года назад

Adding water to mushrooms? "WHAT IS WRONG WITH YOU PEOPLE!?" LOVE it. LOL

@izukumidoriya1766 3 года назад

As a 19 year old young man, I find it incredibly impressive that you make these high quality cooking videos BY YOURSELF. You still got it my friend!

@tlst9999 3 года назад

I'm pretty sure he has a cameraman.

@izukumidoriya1766 3 года назад

@@tlst9999 No he said himself that theres nobody there except himself, Its his own camera setup

@anthonytaylor9232 3 года назад

@@izukumidoriya1766 Yep. He makes the video's 'after hours'. It has to be that way, then there are NO witnesses as to who is responsible for the pile of 'dirty pans and utensils', left about the kitchen! Peace.

@PILATUS1968 3 года назад

Oñiong

@robertpretorius6422 2 года назад

Wow! Have never watched a 20 minute plus cooking video before, glad I stayed the course. Learnt so much. Thanks Chef, can’t wait to cook this recipe tomorrow for my family. From Hampshire England

@catherinehanner284 3 года назад

He is worth listening to just to hear how he pronounces onion and as he is throwing in the ingredients saying measure carefully. Love this man and his cooking is superb xx

@chunking0 3 года назад

He's putting his accent on... i garuntee you he has a full American accent... i can just hear it

@bradroon5467 3 года назад

Submerge...

@KitKat-wt6ed 3 года назад

I know, I love the French language/accent. The French could say shit and it would sound good, as opposed to Arabic lol

@jbpos25 3 года назад

This chef is up there with all the other classic chefs that cook on tv. Martin Yan, Emeril, Julia Child. All passion, all delicious.

@leioakes3791 3 года назад

Jean-Pierre, I'm glad to have found you! Learning a lot from a genuine chef!

@ChefJeanPierre 3 года назад

So am I!!! 😍😍😍

@larawest6824 3 года назад

Agreed!

@bashirbashardoost9233 Год назад

You just exemplify how a chef's attitude should be! full of life and love that manifests in your cooking!

@susankrhin7498 3 года назад

First time viewing a Chef J-P ! Love! He's perfect parts pedantic and chutzpah with the right amount of humor and honesty, trimming the fat quite nicely with his know-how and panache! An excellent teacher and story teller at that! The most worth while twenty minutes I've spent on you tube in a while!!

@100theDork 4 года назад

Wow! I would have never said “make the roux in the same pan!” Quicker and less mess. Seeing the simplest way to creat something complex is the mark of a good chef, yes? This is why I come to chef...and I take notes 📝😋. As always thank you. I had plans to make a beef stew soon!

@billywong867 3 года назад

"Water is the Enemy",I love this guy

@soko63 Год назад

Jean Pierre rocks the house. I’ve learned more from him than any other chefs on RU-vid or regular-cable television

@christierella 3 года назад

Chef is a magic man! That trick using a double mesh strainer and flour, that is a game changer folks! I will add an edit after I make this.

@RasCricketSmallAxe 3 года назад

Yo, that is an ace move.

@marianosimone626 3 года назад

Chef! I love the chemistry you have when talking. I learning so much secrets by watching you! Much love from Germany!

@ninam3255 3 года назад

Greetings from the UK and as your kitchen sign reads ‘God Bless America’ BIG thank you for the fabulous tip re the dried mushrooms 👏👏👏 I will be re-hydrating dried mushrooms in wine, stock or Madeira in the future. I always strain the dried mushrooms afterwards with a very fine mesh sieve to get rid of any grit . Amazing tip the flour too more applause 👏👏👏stay well and keep safe...

@conradkappel9426 8 месяцев назад

This is my third comment on this video/recipe in the last three years. a new record (for me). The very best beef stew I've ever made and I've been making beef stew for about 50 years. Your cooking videos have so enhanced my (cooking) life. You're a genius. I can't thank you enough for sharing your incredible talent with us. You are clearly number first!

@giandomenicomartorelli8069 3 года назад

I've just cooked it and ate it... I followed all Chef JP's instructions. Simply amazing, what flavour!

@pantoufos5648 3 года назад

I love the "measure it right" part. It's all from the heart. God bless you Chef Jean.

@songsfromtheforest6743 2 года назад

The recipe worked incredibly well! I made my own beef stock from beefbones beforehand, used shallots instead of pearl onions and had to cook the stew for ca 3h until my beef was falling apart. it tasted just great! Thank you, everyone loved it. Even my 4year old daughter (and she is picky).

@michaelsalmon6436 2 года назад

Hi Songsfromtheforest! Your comment was interesting to me. May I ask how long you cook those bones? BTW, beef chuck will certainly fall apart if cooked submerged for 3 hours or more at a simmer (covered or uncovered!). I think that this will hurt the curb appeal of the stew. To avoid this, I remove the beef cubes, carefully, before serving the stew, after 2+1/2 hours of simmering and tasting a cube or two for the velvety doneness that I want. Serving intact beef cubes enhances the visual appeal of the stew, IMO!

@normgraf8677 2 года назад

This is the most incredible beef stew I have ever had. I followed the recipe and it was amazing. I ate two plates full for dinner and enjoyed every bite. Thanks Jean-Pierre.

@dukeman7595 3 года назад

Must social distance the meat when browning, got it.

@marykill4923 3 года назад

yeah

@hamishandangie 3 года назад

Hahaha

@rmd8873 3 года назад

😂😂🍻

@a.clancy9843 3 года назад

good one!

@silversliver1592 3 года назад

Exxxxxcellent

@stephenryder1995 3 года назад

Mom was 86 when she passed, and that was 17 years ago. I'm a cook, and I have not been able to make a decent beef stew in all that time. Mom, like many moms, did not write her recipes down, and though mine are acceptable - they don't rise to the standard of hers. But I do remember the pearl onions and the port wine, the preliminary searing of the beef and the flour at the very start. So yours is close already. I'll be trying it next week, and I'll report to you then. J'habite au Québec depuis des années et je soupçonne que ce sera un succès.

@ChefJeanPierre 3 года назад

I am anxious to hear your result. Be sure to cook it slowly and keep an eye on it! If there is s Costco where you live their "stew meat" happens to be great! Otherwise Chuck Roast is really the best! 😀

@stephenryder1995 3 года назад

@@ChefJeanPierre I have long ago (and wisely) developed a friendship with my butcher. He gives me some excellent cuts of chuck - and that's what I'll use. Merci pour ton intérêt. Je vais rapporter ici.

@beef19811 Месяц назад

I can’t believe I’ve just found this channel. I absolutely love this guy. He’s great fantastic personality and amazing knowledge. I’m slowly working through all these videos and are definitely improving my cooking. Thank you for buddy

@rakeenabtahee182 3 года назад

Everytime I watch him, I want to become his apprentice and learn everything from him. His personality is just so bubbly that it feels like I can actually be successful in life from his lessons. Thank you chef for your wonderful videos