How To Make Beef Bourguignon | Chef Jean-Pierre
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- Опубликовано: 24 ноя 2024
- 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...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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"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!!
Jean-Pierre is by far the best of the You tube cooks/teachers -- humorous, not fussy, and always a joy to watch . . .
🙏🙏🙏
Agreed, and I love "measure carefully" and "you can keep it in the freezer for 17 years"!
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!
👍
Hey Chef (said with all respect) - can center-cut brisket be substituted vs chuck? Seems cooking method/time(s) should be similar, with brisket perhaps having more marbling?
Lucky you, I'd be honoured to meet him, let alone work with him ❤
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.
I grew up in New Orleans, and loved the many local cooking shows on WYES/public broadcasting TV. Plus my mom's cooking, with little money and a yard full of chickens. It is so good to see the same cooking techniques I grew up with and learned by watching the many TV videos from WYES TV of New Orleans Chefs and Cooks, and of course Justin Wilson, a "Cajun" raconteur and cook.
In my opinion he’s hands down the best chef that has ever picked up a pan. Are there more talented chefs that are better at cooking food ? Yes, I don’t doubt that. However, nobody comes close when it comes to overall contribution to cooking. He’s not just a chef, he’s a mentor, a fantastic teacher, and a great entertainer. Nobody has inspired me to cook more than this amazing man.
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?
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
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
"Mmmmmm, Mmmmm, Mmmmm, I love my job!" Exactly why I love him. What an inspiration
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.
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.
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 !
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.
God Bless America ! Love the sign on the wall on this great day. This is a favorite dish. You are the best!
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 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.
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.
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 😁
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?
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.
This was an amazing video! It’s my first time watching this chef and won’t be the last .. subscribing already .. so humble ..
🙏❤️
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
Chef Jean-Pierre loves this recipe so much he once made it 3 times in a day!
How do you know this?
@Tressa 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.
You make it look so simple, thank you
"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.
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.
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!
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!
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 🤦♀️
Your joy of cooking is infectious!! Everyone loves your show because you make us love cooking!!
My thoughts exactly!
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.
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!!
I have been cooking passionately for over 40 years! I have watched at least 30 of your videos (and will watch all of them) I consider myself an advanced cook but I have learned more from your videos than I could have imagined. It also helps that you are humble, funny, kind and easy to watch! Thank you for everything, I feel like I am going to culinary school!
Have you found the old Justin Wilson videos from (surprisingly) a Tennessee public television network? They are a delight! If you're cooking almost anything except scrambled eggs, "FIRST YOU MAKE A ROUX." Lololol!❤❤❤
Never met a great cook that didn't make a mess. Love his cooking and his personality whilst doing so.
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’!👍❤️🇺🇸
That adding thickemer through a strainer is genius.
Thanks for yet another extremely helpful tip and technique.
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.
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.
As a chef of over 20 years I can say this guy is exactly the kind of person that would be a joy to work with and learn from.
🙏❤️
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 ^^
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.
YOU make me HAPPYYYY .. plus i,v learned thickening J-P,s style... excellent... kiss and hug from The Netherlands
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.
Common thread of a great chef: Appreciating butter, aromatics and wine🤩.
(And bacon🤤)
Chef Jean-Pierre is an International treasure.
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!
Had a bad day. Watching the chef and my world is OK again :) Your enthusiasm is just magic!
We followed this recepie with my wife and made one of the best Christmas dinners of our lives, thank you very much!
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 !! 🍷🍷🍷
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!!
Just made it...bought some Cognac - have never tried so I sipped on some while I was preparing....loved it.
It's in the oven - can't wait to try it! I left out the potatoes because my family loves mashed. The colour of
my stock is far lighter than yours....I made your demi-glace a couple days ago and used that instead of broth.
I also used Pinot Noir for wine so maybe it's too light. Thanks for the lesson....always fun to watch.
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.
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.
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…
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!!!!!!!😢
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!
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!
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.
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.
Incredible personality and you make simple ingredients we can all find into 5 star meals. ❤️
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!
I made boeuf borguigon today and then, unplanned, came across JP and his masterclass on how to do it right. Mine was OK, JP's looks better though. Next time I must remember to consult the master before I enter the kitchen.
Chef Jean-Pierre! Thank you for sharing your culinary knowledge and wisdom with all the "home" cooks out here! You are #1 - Peace to you!
Tonight Jean-Pierre I watched this video for two reasons. The first, of course, because I love the way you cook and, the second, because it's relaxing and fun to listen to you and see how you can popularize cooking. Thank you very much for sharing your knowledge and your tips and tricks.
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 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!
🙏🙏🙏👍💗
Chef Jean, that is the most BEAUTIFUL beef Bourguignon I have ever seen! I'm sure it was DELICIOUS! I appreciate your teaching style so much. You make it so much easier for the home cooks❤🙂
MAN I LOVE YOU CHEF JEAN PIERRE! I'm building my kitchen and you show us exactly what to do and how to do it. I just love you already without knowing you personally.
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.
Chef, whenever I watch you, you calm me down and warm my heart. That is how I know that you are a great chef and that the meals are delicious. Have a good one chef, another great episode!
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 !
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!
Beef Bourguignon is my signature dish and my favorite comfort food. This with some crusty french bread is heaven on earth. I will be trying your recipe....for sure!
Merci, Chef Jean-Pierre for sharing your version of this classic dish!
Would you please share your version of Braciola?
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 enjoy not just Chef’s recipes but all the many tips and techniques to improve cooking. Huge thanks.
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.
Made this last night. came out terrific! My local grocery store even had Aunt Nellie’s pearl onions!
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.
Chef, I love your warm on-screen presence! The kitchen is a place of joy!
To all the veterans out there, thank you for your service. God bless America.
I love that flour, whisk, and strainer trick! Cant wait to try it!! I love you too! 💕 Thank you for being you!
Chef hi from the island of Newfoundland, love the show, take care.
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 : )
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! 👍🏼☮️💥
Oh my god, that flour technique is genius
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!
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.
🙏🙏🙏😊
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
I always must think of the Swedish chef because with all his expertise he makes me smile and at the same time I am learning all those practical things. It is a pitty that I can not smell all those flavors.
Pitty that we can't hugh him on line for his great work.
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.
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!
This is actually the best culinary channel on RUclips
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.
Chef Jean Pierre what brand gas stove and model number do you use? Thanks in advance! I love your recipes, sense of humor and stories! 👍👍👍👍
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!😊
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.
You are a gastronomic maestro! The little thickening trick with flour and the strainer was pure genius!
Even if I wasn’t a foodie I’d love this channel. The chef is adorable.
My husband made this last night after I had made the beef stock which he used. OMG! It was the BEST meal ever! So rich! Can’t wait to try the other recipes!
This is one of the most delicious dishes on Earth. The layers and layers of flavour that go into it is perfection