How To Make Beef Bourguignon | Chef Jean-Pierre

Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.

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[zoosieb]

"This is not a channel that is about me showing what I can do. It's about me getting you in the kitchen, doing these things, and being successful at it." We love you Chef JP!

[andrewcarter]

Whoever is editing these videos is doing a fantastic job. Just enough of those cheeky touches that compliment Chef JP’s personality, but it’s not over the top. Don’t change anything, it’s perfect.

[williamwatterson]

Jean-Pierre is by far the best of the You tube cooks/teachers -- humorous, not fussy, and always a joy to watch . . .

[marlynlavalle]

I'm a Filipina housemaid here in Qatar and my employers are pure Arabic, I tried to cook this menu for them I use pomegranate juice as an alternative for wine and they love it so much now I'll do it again not for them for their family too, thank you so much for having you a great chef and discovering your channel I learned very well and I understand the way you speak english.

[_culr_]

I’m 46 years old and I recently lost my job in Saudi Arabia and came back home to North Carolina to stay with my parents at the same time as my dad got a massive blood clot in his leg only a few months after my mom had hip replacement surgery. I’ve been taking care of him (and her) and I really wanted to do something special for them both. Today my mom and I worked together to make this dish and my dad loved it so very much. Thank you for helping me make a memory with my mom and to get my dad to eat something more than a ham sandwich for a change. I don’t think you realize just how much some of these meals you help us learn how to make can mean to someone like me.

[anthonybenko]

I know this is an older video but I had to say it. I have worked pretty much all positions you can as a chef, from fast food at 14 years old, to mid level corporate chain restaurants, to executive chef, to now a private chef. Saucier, pantry, pure prep, fryer, grill cook, breakfast, etc.. This guy gets rid of the ego and pomp and knows the food and understands why we do things, and gets rid of the unnecessary BS that just make things more difficult for no good reason. What he said about the beurre manie is just one example of this. Love him so much.

[gregdefleron]

Thank you for the return of the gas stove to the glory it deserves. The right tool in the master's hand is always the best way to teach.

[tonyresso]

I had the pleasure to work with JEAN PIERRE
He is the best chef to work with
He is not a chef he is a MASTER OF THE KITCHEN
GOOD BLESS HIM
I miss you
Tony

[escanor]

As a french dude who cooks A LOT (as a home cook), I can tell you guys that Chef Jean Pierre is a TREMENDOUS kitchen genius ! Because I've seen a lot of versions of this recipe by huge french Chefs, but none of them has this practical and clever approach as with Chef Jean Pierre.
Of course, you can do YOUR OWN version (like I do) and take a little bit of the best you've seen from everybody ! But you can trust me when I say that Chef Jean Pierre's version is clearly the best I've seen so far !

[pisces]

Mmmmm, Mmmmm, I love my job!" Exactly why I love him. What an inspiration

[bradleejones]

"This is not a channel to show you what I can do, it's about getting you in the kitchen."
Nicely put Chef, nicely put.

[KristenSyphers]

I went to a French restaurant and they had Beef Bourguignon on the menu. I wanted to order it, but they had something else that I desperately wanted to try and I vowed that I would go home and find a recipe so I could make the Beef Bourguignon myself. I went searching on the Internet and found so many chefs who make this classic French dish. Ultimately, I chose Chef Jean Pierre, and I am so glad I did. I started by making his beef stock (the easy one with store bought stock), and then made the Beef Bourguignon. In a word, it was EXCEPTIONAL! It was velvety, rich, delicious and I am almost certain it was better than the one I would have ordered at the French restaurant. I'm in love with this newly found channel....(I know, I know....I don't get out much ;). Merci, Chef Jean Pierre.

[fredadunne]

I just found his YouTube channel and went OMG!! He uses every pot in the kitchen. As soon as I said that, he laughed and said “at home I do everything in one pot. I’ve got someone washing dishes here.” Oh thank God. I love him.

[yaboibueno]

2 things i love about Thursdays:
1) It's payday
2) Chef Jean Pierre helps me spend my money on groceries

[AlmightyAphrodite]

My brother asked me to do catering for his business party's for about 20 to 25 people and one reddit chef said beef bourguignon is one of the safe options to choose if you're cooking for larger groups. So, remembering our chef here did a recipe on it, came straight here to refresh my memory on the recipe. I definitely will be using this one, can never go wrong with chef Jean Pierre's recipes 😁

[rvarnum]

Just got over covid (what a ride) and chef Jean-Pierre was my friend for three weeks. I think I watched all his videos. I learned onyun first unless bacon, butter is emotional support, everything stays in the freezer for 17 years, salt helps get water out of mushrooms, don't touch it and leave it alone, have everything in place and prepared first, and garlic is done when you can smell it.

[chbl]

We are all friends on this blessed day.

[anthonybuono]

The flour strainer technique is pure genius. Thank you JP. I learn something new with every video.

[justuntlsundown]

I was really skeptical about putting the cognac in at the end. I already had a great tasting dish and I really just didn't want to chance messing it up. I decided to trust the chef and I put it in. Let me tell you, it transformed the dish from a good dish to something truly special. Never would I have thought it could make that much difference, but it was incredible. Thank you Chef for all that you do and for the blessing of your knowledge. You are a gift to the world.

[tomwilson]

Chef Jean-Pierre loves this recipe so much he once made it 3 times in a day!