How To Make Beef Bourguignon | Chef Jean-Pierre
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- Опубликовано: 10 ноя 2021
- 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.
RECIPE LINK: chefjeanpierre.com/recipes/be...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Развлечения
"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!
Chef is really sneaky! He is leading us little by little, layer by layer, "it's so simple a child could do it..." into Michelin star territory!
The quote you refer to had me thinking about so many "celebrity chefs". Chef Jean-Pierre saying is no surprise, but you will never hear this from the majority of the tv personalities. Personally, I've been a follower of Chef Marco Pierre White for over 20 years. When the cameras are turned off he is the same as Chef Jean-Pierre as well as one of his students Chef Gordon Ramsey... I know that's a hard one to believe but it's true..Have a GREAT weekend!!
@@RealPeterGunn ruclips.net/video/inLQtXvzLT8/видео.html I love this vinchenzos plate guy, he does videos reviews of other chefs trying to make Italian food like Ramsey in this one. He has a few ramsey ones, I don't think he likes him much. I go to vinchenzo for italian food and of course chef jean for french and french/italian food
what a great quote huh?
@@fredgarv79 Indeed!!
2 things i love about Thursdays:
1) It's payday
2) Chef Jean Pierre helps me spend my money on groceries
Agreed
So or you are underpaid or groceries are too expensive where you live. In both case makes me sad for you.
100%
@@johncspine2787 Organic is a con.
@@khaelamensha3624 it's a joke 🤦♀️
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.
You can use the wine because all the alcohol will be gone after reducing.
@@erwin887 pomegranate juice actually sounds good too
Pomegranate juice would probably give it a slight Persian-style flavour, and be excellent, if not better than the original wine. It would be lovely! What a good idea for a substitution.
@@erwin887 Yeeeeah most but not all of it. Recovering alcoholics will tell you.
You mean molasses?
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 !
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.
I agree
Agreed!
Yeah I'm worried the editor will take it too far, please PLEASE just leave it how it is.
Jack truly is great
totally agreed! was gonna make this comment, glad you did it lol
We are all friends on this blessed day.
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.
Jean-Pierre is by far the best of the You tube cooks/teachers -- humorous, not fussy, and always a joy to watch . . .
🙏🙏🙏
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.
Glad you got over it ok!
Glad you are OK. And yes, he is and enciclopedia!
Yeah..!! And you forgot that you must always burn your mouth every time you taste the food! 🤣😂
Mamma mia...
I got over too last month. Im fine. Hope you are
@@lewiskemp5893 Starting to get my sense of smell and taste back. Coffee still smells/tastes awful. The whole time I was sick there was an alien smell and taste that wouldn't go away. It was terrible.
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.
Yes, I was waiting to see how the convection stovetop was working, but I REALLY wanted a gas stove in my new kitchen. So I'm thrilled to have the impremature of Jean Pierre for my choice!
If you have the choice between gas and electric by all means choose the gas!!!!
@@ChefJeanPierre Would you do a video about cookware and what to look for and gas/electric/induction? ❤️
When hunting for a new apartment, the only demand I insisted on with the apartment hunter was that it have a gas stove. My mother taught all her girls how to cook - on a gas range and I just can't work with electric!
@@ChefJeanPierre We Chinese also cook with gas using a wok stove. Only we really crank up the BTU's so that it sounds like a jet engine roaring away with gas flames four feet high that will burn down the house if you're not careful!
ruclips.net/video/oX62hKkcb6s/видео.html
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
Nice to hear from Tony!!! I hope you are doing well 🙏😊
I envy you!
👍
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 the for the blessing of your knowledge. You are a gift to the world.
In my opinion,
Chef Jean-Pierre is the BEST home chef instructor ever. (:
The classic dish. Chef Jean-Pierre can cook with his eyes closed.
🙏🙏🙏😊
I agree ,Happy Holidays Chef Jean-Pierre I love your Humerus ways🥰
Agreed 👍🙏
@@kcet1948 I wonder if he cooks while sleepwalking?
I just found his RUclips 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.
The flour strainer technique is pure genius. Thank you JP. I learn something new with every video.
Yeah, as soon as I saw it, my mind was blown.
"Mmmmmm, Mmmmm, Mmmmm, I love my job!" Exactly why I love him. What an inspiration
This guy has a great personality and he's a talented educator, as well as a cook.
Is he french??
He's from Georgia lol. He likes to say that but he is French. He's lived here since at least the 70s though
Luke consensus all the way.
@@deliamcmahon4603 as far I know he spent his childhood near Amiens in Quevauvillers...
*chef
Regarding what the chef here said about the home made stock. I doubted that just a stock could make a significant difference but I decided to at least try it once so I followed the chefs recipe for beef stock. I then made the chefs thyme and port sauce twice. Once with the home made stock and once with store bought and let me tell you the difference is off the charts. The one with home made stock is so nice and rich in flavour compared to the store bought stock that just tasted like salty water with port and thyme that had a hint of beef flavour. If you're going to do anything please try the beef stock once, I promise that you'll never ever want to to back to store bought salty beefwater.
18 minutes.. it's not about you showcasing your skill, it's about you inviting us into the kitchen and guiding us to making meals that would cost us more than we can afford to experience.. and here we are enjoying and loving life. Jean-Pierre.. you give life. Bless you!!!
I made this for Valentine’s Day this afternoon and served it with a side of homemade sourdough bread with only salted butter. What a winner recipe… Thank you Chef Jean-Pierre
Ce n'est pas le vrai bourguignon. C'est un bourguignon adapté à votre goût, les Américains. Le vrai bourguignon, ce n'est pas ça.
@@georgeabitbol6758 we got someone up on their high horse now.... Let me clue you in, buddy, everything is always changing and adapting. Even in sunny old France. Get over it. Bonsoir!
The wine portion was intimidating
That sounds like a win!
@@sabatino1977 Ecoute, c'est ta vision des choses. Moi, j'ai la mienne, et je sais d'où elle parle. Qu'on adapte une recette, je n'ai rien contre. Mais il ne faut pas prétendre que c'est le vrai. Et d'ailleurs, si je ne me plante pas, il parle de « version » du bœuf bourguignon, en fait. Donc, très bien, pourquoi pas, mais avec le vrai de Bourgogne, tu vas jouir. Et tant qu'à se faire plaisir, arrose-ça d'un aloxe-corton.
Chef Jean-Pierre loves this recipe so much he once made it 3 times in a day!
How do you know this?
@@user-ch7mn1kj4b Thanks.
@@Haupialani This video was uploaded three times today. A joy to watch all three times.
@@tomwilson2804 Yes, that would've been a joy but I guess I missed that. I can't wait to incorporate the flour in the way he does. Exciting.
"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.
I'm exploring European food and I'm drawn to Chef Jean-Pierre's common sense approach to cooking. He makes things simple and easy to grasp. He's truly a master at his craft.
This man singlehandedly rekindled my love for cooking. I was classically trained when I was young, but was burnt out when it seemed my art wasn't appreciated. Cooking has always been my way of showing love for others, and it's obvious that it holds a similar importance to Chef JP. I really love his attitude of sharing practical methods as opposed to showing off his skills, and his faith in his recipes even when an ingredient needs to be omitted due to preferences. Really shows how solid his techniques and recipes are when held to scrutiny. Thank you Chef, I can't wait to try your versions of these delicious dishes for myself, and share them with my loved ones. ❤
Don't forget to invite me.
Cooking is my way of showing love for others" love it! My Gram and Mom filled our house with good food and love.I took it for granted when I was young, now I miss them so much!
Hearing you say, “Well hello there, friends!” twice in one morning is a doubly nice way to start my Thursday. Another fantastic recipe, Chef! 😍
🙏🙏🙏😊
@@ChefJeanPierre There is sooo much - love - in you, that everyone loves itttt.
@@ChefJeanPierre What was the bowl of butter used for or was it used at all? I was expecting that you'd incorporate some butter in the end, but it's not listed in a recipe so I suppose you did not.
We were already going to remodel the kitchen, but partly due to your, “bloop… bloop… bloop” I was motivated to get a GOOD gas stove that could simmer at 140° and well as provide a roiling boil. I love every one of your videos. So much fun to watch and all are quite do-able for any novice.
Another great comment from you John. Thank you for sharing your learning experience about designing the perfect kitchen!😊
I designed and remodeled my kitchen from the ground up. I made the cabinets out of black marble and the cabinet doors out of red oak. The door faces are food theme prints by Will Refuse and Leonato Capelio. The cabinet drawers are red oak with marble drawer faces are marble framed in red oak and the drawer bottoms are made out of large floor tile slabs I cut to size. The walls and counters are granite squares trimmed with tile edging. It took a lot of work but I was able to design and build it to fit my vision.
ruclips.net/video/Xb3scYQfF5w/видео.html
david
I spent a lot of money to get gas cooking in two sucessive houses. Never regretted it a second. I currently have a 5 burner Bosch and I love it.
@@johncspine2787 Outside vent hood is essential. Enjoy!
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 😁
That flour strainer technique is genius. I always hated having to add the water with the slurry because it usually runs counter to trying to thicken and reduce the sauce.
To get a hint of a roast, nutty flavor, do this with browned flour. Dry roast flour in the oven or in a frying pan until it's golden and smells of biscuits. Keep a jar of it in the kitchen to thicken dark sauces like this
I know right!? Love that I just learned that technique, and can’t wait to go use it…
When I’m in France at my mom’s place I love it when she makes this dish for me! The quality (French) ingredients from the local vendors, the time and love my mom puts into it, just wonderful.
That is the thing about getting items to cook in the US vs France, I wish we were able to get the ingredients with the flavor, even when we go to the local farmers market
@@kentvandevender9731
u,
Y,
lol
lol
lol.
lol
L
L
L
Y
@@kentvandevender9731 You could try growing your own herbs as that adds a lot of natural tasty fresh flavour. Grow herbs in quality potting mix or quality garden soil with plenty of good compost and it will add that unique fresh taste, especially if you keep it well watered and in a sunny location. It is easy to grow thyme, basil, oregano and sage in containers. Terracotta pots work best (I don't really know why). Plant small herb seedlings in md-spring and they should grow on until winter.
Jean-Pierre, I love the way you say Mamma mia. The love of cooking is present in you at all times. You are the definition of the word PASSION. God bless.
Thank you so much😀
Love your cooking style...very entertaining.
And have learnt some
And hints as well..
Thank you,Sir!!!
I love the way he says onYON 🧅
Is this a french dish or italian?
@@MyRx777z It's French.
That adding thickemer through a strainer is genius.
Thanks for yet another extremely helpful tip and technique.
You are a gastronomic maestro! The little thickening trick with flour and the strainer was pure genius!
God Bless America ! Love the sign on the wall on this great day. This is a favorite dish. You are the best!
Chef Jean-Pierre! A few of the reasons I am here are your enthusiasm , your humor and your information. Best cooking channel on RUclips for sure. God bless.
Mamma mia! As an Italian i must say that the French also can cook. Bravo. The simple things are the best.
I enjoyed visiting Normandie last September, and had a Boef Bourguignon. I fell in love! It was SO rich and layered. I called it "Beef Boogie on" because it made my mouth wanna dance! I really want to try this recipe with venison.
I’m not often impressed, but this guy has
a good pallet and clearly loves food..
Often the French are guilty of over doing it, adding too much or making things just far too complicated and busy..
This looks beautiful, it’s simple and a clear classic..
Palate
I have a library or saved videos from bunch of other Chefs. I basically just cleaned them out and primarily follow Chef now. Great as always.
We followed this recepie with my wife and made one of the best Christmas dinners of our lives, thank you very much!
Your joy of cooking is infectious!! Everyone loves your show because you make us love cooking!!
My thoughts exactly!
Never met a great cook that didn't make a mess. Love his cooking and his personality whilst doing so.
It's getting a tradition for me to start my Thursday after watching your drooling recipes, another one for the "cooking bucket list", by the way, I cooked fish with a crust of Corn Flakes that I put in the food processor, I used your technic of golden brown the crust in the pan and then to the oven! OMG! my wife loved me more, I did some mashed potatoes as a side... Yeah, I used butter, baby...
Thank you, chef!
Greetings from San Antonio, TX.
Crack an egg into the mash before mashing, also don't mash, whip it with a fork and let it be a little rough. The egg is the secret to perfect mashie.
@@zysis I used the fork, peeled the potatoes but now completely, left a little of the peel to make it “rustic”, I’ll try the egg, never done it before, thanks for the info!
@@JBlanco66 Nice trick is to use the egg you had used for the breading on the fish :P Leaving peel is a bit weird, doing a coarse mash is pretty awesome. I tend to like some spring onion on the mash with butter, makes it taste really good and very authentic ^^
Chef JP , the best thing that happened to me, was youtube recommending your channel. I've decided you might just be the nicest chef in the world ! Please don't change anything about the length of your videos, half the pleasure is learning from you and half the pleasure is listening to you speak ❤️
I am totally blind, don’t change anything about your presentation. I completely can picture and tell what you are doing just by how much enthusiasm you have keep it up thank you
Agree 100%, this channel is perfect just the way it is. Love the style, Chef’s presentation, and his personality.
@@bear532 I think the next segment should be on a lobster tail how to cook a lobster tail would be amazing and that would go along great with a steak!
This is one of the most delicious dishes on Earth. The layers and layers of flavour that go into it is perfection
Common thread of a great chef: Appreciating butter, aromatics and wine🤩.
(And bacon🤤)
Had a bad day. Watching the chef and my world is OK again :) Your enthusiasm is just magic!
This might be the best cooking video on RUclips. I'm not sure, because I haven't watched your other videos. You're an absolute charmer, Jean-Pierre.
Wow, thank you!😊
Jean Pierre, You have made a difference to my life. I can't believe that following your instructions to the letter can produce the most amazing food. This one was out of this world. The Beef Wellington I made was semplicemente incredibile; and I made them. All down to you my friend.
I yell "get in my belly!" When I miss the pot. Yay , two videos a week! I can sure taste the difference in my dishes chef, sometimes it's overwhelming. Good job approaching half a million subs!
Many years ago there was this chef who had an afternoon cooking show with a live audience. His name was Chef Pasquale Carpino and his showed was titled "Pasquale's Kitchen Express". His recipes were made easy by his design because it is what he wanted to teach. Chef Pasquale ended each episode with his simple yet deeply powerful motto of life. He'd say "Cooking for him was an art, fantasy and a vocation". Breaking down complicated techniques into an understandable method was his passion. When I watch Chef Jean-Pierre I see this exact passion to breakdown the walls of apprehension, teach practical methods in the kitchen and entice your senses to explore. Chef Jean-Pierre is torn from the same cloth as Chef Pasquale! Merci Beaucoup Chef!!
Maybe cooking this for my wife is better than a bunch of flowers.
Proper winter warmer washed down with vin rouge🤤
the editor is amazing and their style is hilarious with the close-ups. Chef Jean-Pierre is a master in the kitchen. I'm an at home cook, and I am quite good, but I always learn something new from watching this channel.
"some people remove it (bacon fat)." [queue incredulous look]
same, Chef, same
Having watched so many RUclips cooking channel I can vouch that "This is the coolest cooking channel on RUclips". Chef Jean's energy and personality is just infectious.
Endearing chef Jeanne-Pierre! I learn, I am entertained, I am addicted to your show. I worked for a chef, a real chef trained in Europe, my grandfather. You remind me of him. Thank you chef. You are ‘The real thing’!👍❤️🇺🇸
Watching Jean-Pierre reminds me of watching Le Madame of the maison I lived in near Montpellier, France. She could produce absolutely fantastic, rustic, soul satisfying meals in a whip, all the while with a gauloise hanging from her lip and one eye on Tele-5.
Merci bon, Chef! Xxxxx
Hands down best cooking show on youtube. I can grab the phone and use this a a reference when I cook it perfectly. Thank you JP!
I love the Old school chef, and the "Kitchen" rules he follows. I remember when I was young and worked in a 5 star hotel in Spain, we had a chef like him... Jean Pierre reminds me a lot of him... those were the years (the late 80s)...
Yes the good ol’ days! I so miss it!!!!!!!😢
I love the technique of using the fine mesh strainer to add in the flour ... definitely using that in my kitchen ...
Metoo!
A Great tip.
I saw him demonstrate that method for TG gravy. It is a game changer, and I tell everyone this method...it does a fantastic job. I made some braised beef shanks and did same. Such a simple technique that yields exceptional results. I'm a little churlish that I didn't think of it myself.
@@jamesanagnos6123 I know how to make roux. I know how to make stock. I know the difference between techniques and can evaluate the outcome. His method works. Adding flour to a complex base and allowed to cook works. Your carping...not so much.
@@jamesanagnos6123 Can also use cold butter cubes as a thickener, which also adds a layer of richness to the sauce , which he has displayed but did not use, wtf is up with that
It sure beats using a ladle to get the hot liquid into a cup or bowl to temper the flour... geez!! I can't believe I never knew this trick!!
God bless my sweet Burgandy ! This recipe is the most common in France. Simply the best one, in my opinion ! Classic. La cuisine des familles !
Oh my god, that flour technique is genius
Your method of thickening is so profoundly genius! I love how real you are. You're not one of these pretentious RUclipsrs who try to look perfect and have everything work out with such perfection. I think that's one of the reasons everyone loves watching you.
That's how you can tell he's a real artist. He doesn't hide his mistakes. Instead, he works his way around and incorporates his mistakes into the dish itself. Unless it's accidental spillage.
@@tcrpgfan Could not have said it better myself.
This is exactly the recipe my mother learned to make when living in the Loire valley in the 1950s. We had this regularly every winter, with red wine and crusty fresh-baked french bread. Heaven! As a nod to being American, Mom always served lightly steamed green beans with it so we would have our green vegetable. LOL. Thank you so much!
I started watching the show when there were less than 400K subscribers. Now they’re over a million! Wow! So awesome!
Chef, I love your warm on-screen presence! The kitchen is a place of joy!
As soon as that bottle of red wine was added to the pot, I immediately fell in love with this dish. Cooking with wine is exquisite. 🥰😍😇 Ssssoooooo much flavor !! 🍷🍷🍷
I made this today for my family. They all liked it. For those who may wish to substitute the red wine, I used Welch's sparkling red grape juice cocktail. It has no alcohol in it , but a good amount of acid to tenderize the meat.
Thanks Chef ! I will be adding this to my repertoire.
👍👍👍❤️
We served beef bourguignon at our dinner party last weekend and it was a great success. Normally we would not serve a winter dish in late spring, but it has been quite cool and wet in Vancouver this year so our decision to go with comfort food, including risotto, and some delicious red wine, was very well received by our guests.
When making this dish using both the written recipe and Jean-Pierre's video will help with your mise en place, cooking times, ingredient timing, and so on.
We used a really good Australian Shiraz, the Chef's beef stock, and his clarified butter. The stock is AMAAZING and it was the first time I ever cooked with clarified butter. Talk about AMAAZING. I love it and will certainly use it again.
Tip. We got our chuck roast from our regular butcher. The roast looked great with no fat when he showed it to us so I only asked him to cut it up into 1 1/2 inch cubes and didn't mention trimming the roast well. What a mistake. When we opened the package we were shocked to see some of our cubes of meat were mostly fat. Luckily we had more than enough meat so all was well except for the butcher, who is now our ex-butcher.
Thanks again Chef Jean-Pierre for helping make our dinner party a memorable success.
John
It's 98F where I'm at, and I'd gladly partake in your beef bourguignon.
Gotta love this French stew. I got hooked on this recipe from watching Julia Child many years ago. It is basically the same except for adding whole small potatoes, which I think is a marvelous idea & cognac at the end.
Thank you Chef! I am going to make this for my husband today. I actually have all ingredients on hand because I was going to make just a regular old pot roast. Perfect timing!
That thickening hack with the strainer & flour is awesome 👏
He’s a CHEF. Chef’s tricks and techniques are not ”hacks!” “Hacks” are things that unschooled beginner cooks invent that are not quite legit.
Jeannie u assume shit. I’m a chef for 30 years. I called it a hack because it is. A slurry is usually the way u thicken.
I love that flour, whisk, and strainer trick! Cant wait to try it!! I love you too! 💕 Thank you for being you!
"You can use turkey bacon but I highly recommend you don't" words of a real chef!
I now have made this dish twice as well as the Chicken Bourguignon. All I can say is Chef Jean-Pierre not only knows what he is talking about, he has that way to teach without making it "Rocket Surgery"...thank you
God Bless you Chef JP! This HAS to be, hands down…one of my favourite rendition of this recipe! From the homemade Beef Stock to all the Mise en Place, ALL the time put into this is SOoooooooo worth it! Everyone who has had it, has complimented me on it…even my VERY finicky Son! As a retired Chef myself….I had lost my passion for cooking in the Home. THANK YOU 🙏 Chef Jean-Pierre for igniting the spark again….and thank you for sharing YOUR wealth of knowledge and making us all smile! You are such a Gem….btw, the only thing I changed…I used a good Ruby Port…YUMMO! 👍🏼☮️💥
I think you are so much fun! I used to work in a nice upscale restaurant in Atlanta and after our dinner shifts we'd always go out for a few drinks to unwind. I always think to myself how much FUN it would be to have a few cocktails with you ❤️
I love your channel.
🙏🙏🙏😊
Make this ahead for a fancy dinner for guests because when it sets the flavors do something magical. This is the exact classic recipe with his techniques. You also have to find real French bread to serve with it. The first time I ate this was in France. It was so good we went back to the same restaurant the next night. It took me a while to learn how to do it. Too bad I did not have RUclips back then. This is a great channel.
I Love Your channel Chef Jean Pierre! My 7-year-old and I binge-watch your videos. He is so excited to cook now. He tries to mimic your accent, exactly! I went out and brought even better knives and pans and I am cooking again! Thank you!
He sounds a LOT like the late Justin Wilson.
I just very recently discovered the Chef.......WOW!!!! I love his videos. I do the cooking for my wife and myself. I am disabled and I have a bar stool which makes it comfortable in front of the stove for me. The first recipes I'm going to try is the Beef Bourguignon, Chicken Parmesan, Beef Stroganoff and the Chicken Cordon Bleau. I am so anxious to try the Cordon Bleau! My wife will be out of town for a week soon which is when I'm going to practice and surprise her upon her return. God Bless Chef Jean-Pierre!!! He brings so much joy!
I’ve made this dish 3-4 times in the last year. Absolutely delicious.
I will say that using 2 pans is easier and faster. But you better have your Mise en place.
Thank you Chef for teaching me this lovely recipe. God Bless.
To all the veterans out there, thank you for your service. God bless America.
Incredible personality and you make simple ingredients we can all find into 5 star meals. ❤️
Everytime I watch this channel its like learning to read a new masterpiece from a music sheet, diving into a new world, opening doors that always seemed to be closed. And its fun!
I made this, minus cognac, and it was delicious. I had enough to share with family and it got rave reviews. I always avoided making it because I thought it would be too hard, but it was no more difficult than making chili. ♥️
My daughter called this cruel and unusual punishment to smell this for hours and not be able to eat it. Turns out that we all seared our taste buds on the lava bombs you call potatoes, but it was still excellent. Yes we should have not served it so soon off the simmer. Thanks for another excellent recipe.
I LOVE the Chef Jean-Pierre’s raisin d’etre - not to show you what “I” can do, but to help “YOU (i.e. me) to make it happen in the kitchen. He is a lovely, and LOVING teacher. Also thank you chef for sharing your JOIE de vivre!
🙏🙏🙏👍💗
The amazing chef of one of the best cooking shows on food Channel
🙏❤️
OH MY GOODNESS Chef Jean-Pierre, I made this for my family last night and it was the best "stew" we've ever had in 50 years... There were flavors on the flavors, absolutely amazing as you say, thank you again and my family thanks you as well. I love me some Chef Jean P!!!
Drinking coffee with you my friend! Our local style beef stew is eaten with poi, kim chee and chili pepper water and of course rice. Wonderful and classic!
Chef JP, you are an amazing chef and your ability to laugh at your own little mistakes makes you all the more enjoyable to watch! You show us that we needn't be afraid to make mistakes or add substantial amounts of wine when appropriate. With a senile marionette in la Maison Blanche we Americans need to save money by cooking at home. 🍲🍷🍾
I made this today for my family and it was a hit! You are really making me look like a great cook, Chef! I so enjoy all of your videos. Thank you so much! Happy Thanksgiving!
I’m looking forward to seeing you reach 1,000,000 subscribers young man …… you throughly deserve it more than any other cooking channel 💕💕
My dad was an electrician after the Navy, but he was a great chef!! He taught me everything!
Ah man, a long time favorite. And from here, this looks like the best I'm ever going to eat. Definitely trying this one Chef!
Every time I watch your videos, all I can think of how lucky your family is to have such a wonderful chef to cook for them. All those yummy dishes on the table. 😋😋😋
Whoa, this was amazing. I never cooked with wine before finding you.
Don't worry about repeating yourself, my wife and I find it amusing to say it with you "saute onions first"
We love you chef. ; )
I just made this today. In a freakin’ air fryer!!! Chef inspired me. I have ALWAYS wanted to made this dish, but I was too much of a coward. Until today. Oh my…oh la la la la la!!! It is heaven. I asked the wife, “how is it??” her answer…”it’s freaking awesome”. Voilá. Enough said. Vive le Chef, Vive la Provence!
I have been happy to watch others cook, but, I must say, its like getting a FREE cooking lesson, from a Master Chef every time. I can get into cooking since I was a cook. Watching these videos get me in the mood to COOK AGAIN. Thanks a bunch Jean Pierre. Peace : )
Hey Chef, we had your Boeuf Bourgignon today and it was absolutely delicious. I had the chance to live in France for 7 years and tasted quite a few bb but this is by far the best. Thanks for inspiring us with your contagiously good mood and authentic, delicious french recipes.
I made this today, and not only that, but it’s the first recipe I’ve ever made from JP! This was only of the best dishes I’ve ever had and I will be making more of his recipes. My 5 year old son even loved it, and even he gets a real a kick out of JP with his genuine and fun disposition. Chef JP gave me the confidence to try getting more into cooking. I can’t say enough about this chef and I’m sorry it took me so long to find him. Thank you for all of your time and tips, Chef JP! I’m truly grateful!
Watching a Grand Master like you is therapeutic. In addition to your cooking, love your zeal, zest and energy.