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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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.

aintgonnahappen
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NOTHING IS BETTER ON YOUTUBE THAN CHEF JEAN PIERRE, HE'S THE VERY BEST.

davidcorless
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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
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

johnnyrocket
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Just his personality alone beats all the other chefs lol

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

SUSIEB
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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.

SepiaDragoonGR
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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.

sylum
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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!

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

everybodyhateskrys
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First time seeing this chef. I'm sold.

Aztecs
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This is how you fall in love with cooking.

neissansaber
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Dear Chef. I have never commented on YouTube 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 much

garygordon
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That strainer trick with the flour is brilliant!

trsmith
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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!

TheSmitj
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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!

colinmacmaster
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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.

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

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

Agreed!

sapphyresoul
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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!!

sohodt
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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!

ljlk