Just AMAZING Beef Stew | Chef Jean-Pierre
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- Опубликовано: 2 сен 2020
- 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.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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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.
WOW 😯 thank you for the awesome comment!!! I am so glad it worked so good for you 😍👏😊
Thanks for posting that, I feel encouraged and less intimidated now. 😃
@@ChefJeanPierre Chef, my wife was floored with this and my eyes were opened because of your beef stock alone. Your channel has rocketed up to the top of my favs.
@@ChefJeanPierre time and temp. You have to have SOUL
What did you season the baby carrots, Brussels sprouts and the potatoes with? Thank you!
NOTHING IS BETTER ON RUclips THAN CHEF JEAN PIERRE, HE'S THE VERY BEST.
🙏🙏🙏😊
@@ChefJeanPierre RUclips read My mind-Beef Stew?boom done. Thanks Guys. (comedy was great too)
i totaly agree!!!!!!!
I second that, a fantastic chef and mentor, I wish he was my teacher when I went through catering college
@@ChefJeanPierre Please keep your clothes on, Chef
Just his personality alone beats all the other chefs lol
Did he add garlic
I couldn’t agree more!!!!!
Yes, his personality what keeps me watching lol
Absolutely! My wife says he and I sound so much alike, she laughs every time I’m watching a video!
@@irenemccann7032 yes, he added his garlic paste.
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 ❤️
The onyo is always number one.
Stop okay, he’s onion is the best and I love it
He seems to be American, He knows every word except onion, An affectation. :-(
YOKO ONYO WAS JOHNS #1
Hey the onyo gotto be always number one lol
lool
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 :-))))))
Johnny Rocket I agree chef Jean Pierre is a great chef and teacher 🤗👍👍
Even through my cell phone screen, this looks and SMELLS deliscioso !!! 👌👌👌🤩🥰🤩
Indeed, a favourite cooking show of mine from years gone by was ‘Cook Like a Chef’
Very few actual recipes, but plenty of how and why for cooking ingredients, one show devoted to how to cook garlic in various ways, and why.
Excuse me. Do you cover it while it simmers?
@@simonleonida45 Depends. If it's too thin/watery then no. If I like the consistency but it needs more time for the flavor, then yes.
Always measure carefully ;-) as the chef would say.
Dear Chef. I have never commented on RUclips 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
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!!
First time seeing this chef. I'm sold.
Me too!
Ditto
JA Aztec He’s great.
Absolutely loves this chef. Very entertaining.
Pity tho using
This is how you fall in love with cooking.
I couldn't agree more !
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.
You are the only chief I've seen on RUclips 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!
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!
Hi Darlene! You want another thickener trick? Try adding 3 Tbsp of salted butter to your stew! I add the butter 1 hour before serving. The butter will add taste too! Happy Holidays!
"Don't crowd them. Leave them alone" Another technique tip I learned. Thats what distinguish a real Chef
You
I used to always add the thickener at the end and never knew the difference. Will do it at the beginning from now on.
🥰
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!
Cooked professionally for 30yrs and never saw that trick - makes perfect sense, especially as amount of roux can better be regulated vs entire amount incorporated only to need thinning later.
@@lisagerman2111 it's not really roux is it? roux direct with oil only and cooks different, but i get what you're saying.
Brilliant and fun to watch. Can't believe your not on prime time tv!
That's the step that grabbed my attention. Brilliant.
I loved that too.!
Only 7 minutes in and I'd already learnt at least half a dozen new tips/skills. Incredible teacher
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 👏🏻👏🏻👏🏻
👍👍👍😊
That strainer trick with the flour is brilliant!
Exactly what i thought! Have to use double mesh strainer tho.
Amazing!!! I need to try that and adding tomato paste to the beef stock
Agreed. New tech
This is the comment I was going to leave. Just ordered 2 online.
well it works, but then you need to clean the strainer.
mixing flour with a small amount of water and using the slurry also works.
(stir in well or enjoy the globs)
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.
🤣🤣👌
Oh yeah sha!!
😆
everybody is going to be drunk after eating your stew :-)
Funny!
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 !)
Also love the board on the wall. And, I love Holland!
❤❤❤❤❤❤❤
Salut, Chef! J'ai trouve' mon nouvel amour! Je suis un étudiant culinaire de 55 ans au Canada. Comment ils disent, " Keeping it real!" Au revoir!
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!
Fantastic! I Love to hear success stories!!! 😍
My parents had a great solution to our pickiness: We could choose one thing that we didn't want to eat (each of us had one) and we had to eat everything else. So we had to carefully pick the thing we hated most. Worked great.
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.
Thank you SepiaDragoonGR for the quick recap! However it is 17 years in the freezer NOT the fridge! 😂😂😂❤
Also you put the beef in the pan, you want that caramelization, so you LEAVE'EMALONE!!!
Fab
I don't use flour
@@ChefJeanPierre
Oh, I can't stop laughing. You are such a riot!! 😂😂😂
He knows his business! And he is funny. Teaching me cooking and a good laugh
I’ve made beef stew many times, but this was the best and my guests loved it. I especially like adding the carrots and potatoes at the end. It really keeps their color and makes a great presentation. Thanks chef, you are as amazing as this stew. Ron from Tempe
THE FLOUR IN THE STRAINER WAS BRILLANT. DEFINETLY MY GO TO FROM KNOW ON. PROMPTS TO YOU CHIEF. YOUR THE GREATEST.
RIGHT!? Common sense! Why the eff didn't I think of that!? (This is why the French win food.)
The point is do not add powder flower to the dish as this one. I have used flour like this but prepared a ' batter ' like mix separately in a bowl and then added to the pot. Strainer will remove any ' clots '.
This one, "little" tip made the whole video worthwhile, but I'm going to try his broth recipe, too. For years I've tried to keep ice-cube sized hunks of cooked flour/broth roux in my freezer for thickening, but haven't had the "oomph" to do so, lately. The double-layered sieve trick is SO clever! This whole recipe tickled my taste buds; I _WILL_ try it out, word for word, _mise en place_ and all!
That little trick alone will will save lots of time and dirty dishes. Oh, and it probably tastes better, too.
I have been cooking for 50 years and have never used the flour in the strainer technique - I will from now on, though. Brilliant.
The flour in mesh strainer has just changed my game.
Second that!
yes.....that was great....saves the lumps
Chef JP is a genius!!!
Yep, haven’t seen that yet, I’m gonna use that trick and when everyone says “man, I’ve never seen that, works great” I’m gonna act like I’ve been doing it for years LMFAO! “Oh yeah, I came up with this back in the day when I was in a pinch”
Mine too!!!
I've just made this. It is simmering away as I write.
I added a few extra veg just because I have them. Potatoes, celery and carrot. I was delighted to find the tinned cherry tomatoes in my local shop. It smells delicious 😋
Also now I always add lentils to my stews because after the long cooking time they thicken it up nicely but disappear. I found this out by accident. I prefer this because I don't eat grains.
Thanks Chef.
Jean Pierre rocks the house. I’ve learned more from him than any other chefs on RUclips or regular-cable television
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!
Thank you for the kind words! I love to cook for you guys and I appreciate you taking the time to write AWESOME comments! THANK YOU!😀❤
All of what you said is visible with him. He could teach the next generation so much with his presence
@@ChefJeanPierre I llove this recipe.Amazing Chef.. Thank you so much..God bless you Chef..thanks. a lot..
👍 👍 👍
No need to cover?
The flour trick was as smart a trick as there is! Learning has taken place!
Oh lovely, Biggest lesson ever. Using the flour and strainer to make a stock. Love it.
Chef Jean-Pierre is so entertaining and informative to watch. He makes good cooking easier for those of us who are novices. His enthusiasm is infectious ! I love this man !
He is amazing..but where are the peas??
I’m 55 years old and I have never ever seen someone make a roux like that, I’m extremely impressed and will be trying it moving forward.
Nice job Chef....
I’m about your age and I haven’t used that trick either. I make the roux after browning the beef. I’m a little hesitant as I use the fond from the beef and it seems sad to waste. I could always do the sieve trick, and deglaze the pan though.
@@ytreece , what is fond please ?
@@ucanleaveyourhaton it’s the browned bits in the bottom of the pan after you roast or sauté meat/vegetables to brown them. The browned bits are a result of the Maillard reaction which occurs between sugars and amino acids in the food. The Maillard reaction happens at temperatures lower than burning, and causes food to be more flavorful and tasty. If it’s burned, it has gone too far and will be bitter. Some of the tastiness is on the food, but the browned bits in the pan (fond) can be incorporated into the dish by deglazing, or adding liquid to the pan and stirring them up and scraping the bits (fond) off the pan. Once the fond is incorporated into the liquid it can be cooked down by evaporating the liquid. This will further intensify the flavor and keep the flavorful fond in the dish rather than just cleaning the pot of the bits left behind. Sorry to give such a long answer. I am trained in biochemistry. The short answer is fond is the browned bits in the pan after sautéing or roasting something.
@@ytreece "I’m a little hesitant as I use the fond from the beef and it seems sad to waste." Note that at 5:18 he deglazes with wine, simmers, pours it in the pot at 8:16, then strains the flour into the entire mix at 15:12, and finally, slowly mixes it all. The fond has been nicely incorporated.
"Have you ever chewed on a canned mushroom? Don't do it."
Agreed!
He's a screem! I love him. What a good idea to whisk in the flour with the sifter thing. You'll have a roux with no amateurish lumps. I may try to make this stew this week end.
And rehydrate dried mushrooms with any liquid except water!
@@tornagawn What do you use to re-hydrate your mushrooms?
We made this yesterday - best beef stew I've ever had! Being the rebel I am, I had to do something a little different, so we steamed the brussel sprouts and carrots rather than poaching them, and did the baby potatoes in the air fryer. This is such a great tip to cook the vegetables separately- I've never been a fan of mushy stew vegetables, plus they end up almost entirely just taking on the flavor of the stew, rather than having their own distinct flavor. A huge improvement to cook them separately!
The magic moment to me is when the sauce thickens in. Gives me the feeling like" Oh yeah, this is going to be great! "
The flour technique with the sieve... Chef doesn't need to explain why you do it, the reason is plainly visible. Genius.
Thank you! 😍
@@ChefJeanPierre It's why I just subscribed lol
Yes this is a really excellent technique.
Yes, I remember my mom long time ago in Germany did that as well. It work!
Thank you...you are very special. 🤍🌼👍
Yes or...thicken the beef stock remains once you have about what is needed in the stew pot. It will continue to cook too and be ready for the stew pot if needed at the end.
"Water is the Enemy",I love this guy
Hey Chef Jean-Pierre. I remember watching you with my mother when I was a little girl. You were the Sunshine Chef then. You are so funny and a great chef!!!!🍲😀☀️🩷🩷🩷
Nice momeries!! ❤️
Chef, I just wanted to let you know... I make this recipe often, it has become one of my favorite comfort meals. Go out to my freezer and grab my beef stock (your recipe) which has been out there for 17 years. I will tell you, that every part of this process has been a learning experience. From using a sifter for the flour, to sauteing the carrots and potatoes afterwards. I just wanted to thank you for making a positive change in my cooking skills. Just made a batch and it's "Blooping" as we speak, looking forward to dinner tonight. Thank you, Chef!
First time I ever saw this guy... I wanna party with him. He's hilarious.
Some people are just annoying, complaining about seconds when you spent a lifetime becoming a master in your craft. We are all extremely lucky to be able to learn from you. Thank you, chef!
Merry Christmas to you :D
Merry Christmas to you and everyone reading this!!! 😍😍
@@ChefJeanPierre Thank you chef
yes ,im glad to have cheft on line
Chef Jean-Pierre can easily (with a little practice) instruct ANYONE, regardless of previous experience, the basic methods we use in our kitchens to prepare the most easily and honestly, the most flavorful foods to prepare! All you need is an open-mind and the willingness to dive in and take a chance with YOURSELF! Trust your instincts and you will soon find the confidence in yourself to prepare the best foods for all your friends to enjoy.
Wow! Have never watched a 20 minute plus cooking video before, glad I stayed the course. Learnt so much. Thanks Chef, can’t wait to cook this recipe tomorrow for my family. From Hampshire England
Just so you know. I've watched many chefs, I respect them all. Today. You Chef are my go to Chef. I like you. Thanks Chef.
"What water taste like? NOTHING!"
Oh my God I love this great man! God bless! 🙏
I wish I had half the passion for ANYTHING as this man has for cooking. The enthusiasm is contagious!
13:20 I always use potatoes for sauces and soup as thickening agent. Boil them alongside with what you are cooking, then remove them into a separate bowl, mashed them, add in the liquid you are cooking, then stir and add them back to what you are cooking. The starch eventually thicken the liquid you are cooking. This method allows you to thicken sauces or soup at the end, very simple.
You make me smile and laugh. In these times that is priceless. And I'm learning to cook. Of course the French accent is like adding more butter. Perfect. You are a gem Chef Jean-Pierre! Your camera man is flawless! Thank You!
The folks that gave this vid a thumbs down must be strict vegetarians......or blind??? My favorite tip is the flour in the fine mesh strainer. Can't wait to try this recipe!
I gather that Chef Jean-Pierre is not a fan of beurre manié as a last-minute thickener. I don't like it either and I don't use cornstarch ... if it's not thick enough, it's not done. :-)
we have 225 of them in USA, that is sad so many vegetables!
I don’t use flour (glue) potatoes thicken the stew and some tomato paste. Looks just like his.
Yes that was a great tip also madeira mushrooms
Me too. I keep waiting for the chef to stick a spoon in and taste it.
You have stolen my heart Chef Jean Pierre! You are beautiful inside and out and your cooking is AMAZING!
Thank you so much 🙂😍❤
Admit it. You all came here expecting to find onyo
I admit it, friend!
“I’m coming back here often, the food is delicious.” 😜 Love it.
His humor, energy and just love for the food he cooks and the people he wants to teach just shines through these videos and I love watching them!
Love how he says Onion!
It is a rare quality. 😊
was just thinking the same thing. his energy and love for cooking is contageous! lv him.
His best quote is leave everything alone, don’t touch anything. He’s touching and moving everything. WTF? Do I touch? Do I not touch? I’m so confused.
10:53 “I ‘m coming back here more often, the food is delicious“ You are sooo right CJP! I love a good beef stew on these crisp autumn nights 🍲
That flour technique with the mesh strainer to thicken the sauce was next level.
Separating the vegetables from the stew is simple but genius. Years of making irish stew with vegetables that turn to mush and never questioning it lol.
Thank you Chef Jean-Pierre!
Shoutout to all the fellow Dads who cook for their family.
21:09 Chef: "God bless America!"
Me: "God bless you!"
“Onion are always number 1...” Yessssss! Finally someone who cooks the same! The sequence of cooking - what cooks first, next, etc - makes all the difference! Chef Jean-Pierre you are the man!!! 👨🏼🍳👨🏼🍳👨🏼🍳
My daughter introduced me to Jean Pierre . I’m hooked. This stew recipe looks delicious
Indian cuisine says the longer you fry onions you better the final dish flavour.
Don't skimp your onions frying, low heat soften to whatever level you like,
If necessary add little water to avoid burning. Water evaporates so not kept.
well, veg chinese cooking: garlic first lol
"We don't wanna loose an opportunity for flavour". Awesome JP.
Chef, I love you. Your style of teaching laced with humor and information, is perfect. Thank you, a thousand times over.
Adding water to mushrooms? "WHAT IS WRONG WITH YOU PEOPLE!?"
LOVE it. LOL
Chef- In addition to teaching us how to make incredible food, your energy and humor makes your videos 10 times better. Thank you!
I'll agree with that one 💯%, Chef Rocks !!
I agree! I find myself busting out laughing at times….he’s so good!!!!
USE WHATEVER MAKES YOU HAPPY!
Chef, thank you.
Chef, thank you for the strainer trick. A roux is usually in my house ready to go, but the strainer is so cool. Only thing I have to remind myself, treat it like a roux. Don’t dump the flour in unless at a simmer or it will give you a false consistency. Thank you so much.
10:53 "I'm coming back here more often. The food is delicious." Agree. And we love a confident Chef LOL. 😆
Haha yeah I literally snorted when he said that!
"Now looh looh looh!" Love this guy. His love and enthusiasm for cooking practically radiates through the screen
Every year I keep coming back to this video. Amazing stuff.
This chef explains everything. Thank you Chef.
More beef stock cause we want everything Suh-Meurrg. My fav RUclips chef
"Everything is carefully measured" - The only way to cook, Love it!
This is my third comment on this video/recipe in the last three years. a new record (for me). The very best beef stew I've ever made and I've been making beef stew for about 50 years. Your cooking videos have so enhanced my (cooking) life. You're a genius. I can't thank you enough for sharing your incredible talent with us. You are clearly number first!
I love your show, you are not just showing us how to cook a dish but cooking fundamentals. Please keep teaching the cooking process.
PIERRE REALLY TEACHES......ENJOYED HIS LESSON
I’ve been a fan of Chef Jean-Pierre from the very beginning. He’s taught me so much, but it’s his enthusiasm for cooking, for good food and good living that means the most! Bravo, Chef!
My dear chef Jean Pierre... last night I made this recipe and my wife called it the best beef stew she's ever had. I too thought the same. This is truly an amazing masterpiece. Thank you so much for teaching us all how to be better cooks. You are an amazing chef and teacher. Thank you for sharing your knowledge with us...I am humbled by your brilliance.
This is the most incredible beef stew I have ever had. I followed the recipe and it was amazing. I ate two plates full for dinner and enjoyed every bite. Thanks Jean-Pierre.
A friend taught me how to "squeak" mushrooms. He took all the fresh mushrooms that came packaged and put them in a small dry skillet - nothing added. He put the flame on underneath them and after a little while, the water started to come out of the mushrooms. He lowered the flame, moved the mushrooms around a little bit, and you heard the "squeak". The more water that came out of the mushrooms, the more they "squeaked". They tasted delicious!
Thank you, Chef, for sharing all your "stuff" with all of us! You're a blessed, great fellow and we're blessed for all you show us. Whether we cook or not, our age, doesn't matter. EVerybody learns something from you. You gave us the BEST description of an onion I ever heard and thank you for that ❣
Chef Jean-Pierre's kitchen is 1 kitchen i would love working in.
Thank you so VERY much, Chef Jean-Pierre!
You are an amazing gift to the Master Culinary Division of Hospitality, sir!
I watched this yesterday and really was impressed with how Jean-Pierre sauteed the mushrooms to get out all the water from them. It was not until today my unobservant eyes realized he was doing so with whole mushrooms. I always slice mine and am not very pleased with my efforts, I am cooking up twice-baked potatoes following his recipe for that and will cook the mushrooms, which are baby Bellas, whole for a change. I will also continue cooking them until the water has evaporated as he does in this recipe for beef stew. Maybe the mushrooms will come out with better flavor for not having any water in them, and having a deeper brown color than I end up with.
you got to love him no rehearsals no retakes we see the little mishaps he’s funny entertaining and genuine as well as giving great cooking instructions.
Thank you Carolyn 😀
I’m not a chef. I’ve run restaurants for nearly 40 years, however, and I’m still in learning cooking skills. I like his method for thickening. So many untrained people are scared to death of making a gravy. Gravies and sauces will make or break a great dinner. I can tell you that his method using the sifter is foolproof, and oh so easy to do. I have subscribed.
Everything is carefully measured- glug glug glug adding the port - absolutely brilliant! Thank God I found your channel...
I'm so thrilled to happen upon your channel! There's no better combination than incredible food and a fantastic personality. Thanks!
Between his accented tones are gems of knowledge from years of experience in the kitchen....love it!
HE REMINDED ME DE NIRO.
Yesssssss
Lol Jean-Pierre and his mushroom philosophy. Words to live by
Thank you, chef, love your teaching as always.
I have been watching you nightly for awhile now!! You are by far my favourite Chef to watch! Your humour, teaching ability is second to none! Thank you so much for doing this!!
I Never-ever enjoyed cooking shows, but man, You are the king! Hilarious and educative!
This is the first recipe I made from this Amazing Chef.
I literally said out loud, I can’t believe I made this. Absolutely Amazing.
There is nothing more satisfying that to hear that you had success with my recipes! Thank you so much for sharing your experience with us! 😍😍😍
I keeps watching this video over and over.Thanks chef 🎉🎉🎉🎉
Just made this stew for my family, we were all blown away. Thank you Chef Jean-Pierre for putting out these recipes and teaching over RUclips. I've been watching you for about a year and you're my favorite chef. I finally mustered the courage to make a dish and it was wonderful. We were wishing we had more! Once again, thank you chef. Wish you the best!
O M G , I cannot believe how Jean-Pierre makes it so easy to cook . I can watch him all day . Such a fine Teacher !
Chef is a magic man! That trick using a double mesh strainer and flour, that is a game changer folks! I will add an edit after I make this.
Yo, that is an ace move.
Wonderful. Even I can do that. Thank you Jean-Pierre.
Watching chef jean pierre always brightens up my day, you have no idea chef!..
I hope you never stop cooking, and you never stop making videos. Will always be supporting
"I'm coming back here more often, the food is delicious." Hahaha, while he's cooking it :D
He's off the wall! Cooking must be FUN! Fun is what he is!
I just discover this recette.
Amazing.
Thx - Merci JP