Just AMAZING Beef Stew | Chef Jean-Pierre

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.

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

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 :-))))))

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

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

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!

This is how you fall in love with cooking.

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!!

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 sooooo much

That strainer trick with the flour is brilliant!

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.

You are the only chief I've seen on YouTube 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!

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

First time seeing this chef. I'm sold.

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!

Just LOVE the part about feeling bloated after the Thanksgiving dinner ! He's a great cook, a great teacher and a great entertainer !! Thank you, Jean-Pierre !! Greetings from The Netherlands. (by the way, love the board on the wall !)

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

Just his personality alone beats all the other chefs lol

The onyo is always number one.

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 👏🏻👏🏻👏🏻