French Onion Beef Stew!? | Chef Jean-Pierre
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- Опубліковано 7 тра 2023
- Hello There Friends, French Onion Beef Stew!? That is what you may be asking yourself. I decided to combine two of my favorite dishes together! French Onion Soup and Beef Stew! If you close your eyes and taste this luxurious dish, you will think you are eating both of them at the same time! It is truly delicious and something I hope you all make for your friends and family! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/stew-recip...
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VIDEOS LINKS:
Beef Stew: • Just AMAZING Beef Stew...
French Onion Soup: • Classic French Onion (...
Clarified Butter: • Perfect Clarified Butt...
How To Cut Vegetables (Carrot): • How To Cut The Most Co...
Beef Stock: • Classic and Essential ...
How To Make Roux: • How to Thicken Stew, S...
Garlic Mashed Potatoes: • How to Make Perfect Ga...
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Woll Non Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Double Mesh Strainer: chefjp-com.3dcartstores.com/s...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Навчання та стиль
“Boom boom boom boom boom!” Man I love Chef JP.
"I cut them like brummmmmbrummmm" 😂
And I LOVE the video effects Jack uses with certain "catch phrases"---like "bloop-bloop-bloop-bloop"!!!
13:45 to 14:02
Love it!!
Chef JP is so darn HILARIOUS!! 🤣🤣
Im youre guy's nuts.. Cuckoo cuckoo ! 😅😅
Probably a John Lee Hooker fan😂😂😂😂
@@tititichirca8250 Wow, that’s a hell of a throwback! Nicely done! 🤟
Who else clicks the like button before the video even starts ?
👍👍👍❤️
I do...I mean, how could it POSSIBLY be bad😂...?
These are fall savory dishes.
I do. I love this guy. He not only shows how but explains why. Very good sense of humor as well. What's not to like?
Meeeee!!!! 🤣😂
Another amazing dish by Chef.
I’m beginning to think that while Chef’s recipes are amazing (and so easy a child could do it), Jack’s subtle editing and effects are just as “amazing” as the recipe itself.
Kudos to not only the best Chef on UA-cam, but one of the best videographers and editors as well.
Both of you make this channel the best cooking channel on UA-cam.
🙏🙏🙏👍😊
OMYGOSH, YOU ARE STILL ALIVE!!!!!!!!!!🥰🙏🙏🙏. i just learned and cooked your “PORK TENDERLOIN” Recipe…….but was telling my Family that you SADLY passed away in 2016…..but i just saw online someone corrected the author of an article - that you’re still ALIVE.
I APPRECIATE your UA-camS!!! I APPRECIATE ALL you teach us in your COOKING VIDEOS🥰🙏🙏🙏
GOD BLESS YOU CHEF JEAN PIERRE. Sooooooooo GRATEFUL YOU ARE STILL WITH US!!!!!!!🥰🙏🙏🙏
@@geralynpalacol9295 It was another Chef Jean-Pierre in Florida that passed
@ChefJeanPierre 5n😅😅😅
Yes you do, you guys are the dynamic duo!❤
Jack's weight before he met Chef JP: *around 130 lb*
Jack's weight now: *Mamma mia!*
Holly molly macaroni!
Two classic tastes that go great together! This looks amazing, chef! "You got your beef stew in my French onion!"
Good one! 😅😅
😂 Love it!
Chef Jean-Pierre has CLEARLY taught us how to cook, removing a veil from a subject that is actually not that difficult. My personal proof is that I am cooking, as simple as that. Cooking is no longer an event that is a hassle, full of unexpected pitfalls.
Chef JP did NOT do this by showing us a finished product and how good he was. He did this by showing us the steps involved, including the organization process which few celebrity chefs want to teach. Folks, there is grunt work involved in cooking, and you must organize those particular processes, or you will never maintain this hobby as a permanent fixture. Why? Because our nerves are built to remember the things that were frustrating and it will not want to repeat them. You do not create Mise en Place at 5 PM, you do not work in a dirty kitchen, and you must expect that you are going to be washing and cleaning up, and that the labor will be there each time that you cook. Once you make a strategy for all those things (the clean up, preparing a menu ahead, how you buy and manage the ingredients...etc), you will feel in control. Chef has taught us this.
God bless you, Chef. And Jaques Pepin and Julia Child's did this to some extent as well, so I do not want to leave them out.
You've made my life better. I do not like eating out because most places use bad ingredients and I feel like crap afterwards. You helped me create a daily event to keep my family safe and healthy, and very elegant too...
Thank you for the kind words and the AWESOME comment Richard! 😊👍
I agree with everything you said. It was a little difficult for me at first because I was still under the notion that I could throw a meal like this together in a half hour, ha ha! Or that I could use short cuts.....just to find out that short cuts taste like .........short cuts! ugh! So I take my time and enjoy myself.
Such a lovely comment, Richard! God bless you as well 🥰
I’m very hesitant to ask this question, but is Chef Jean Pierre still alive? From researching the Internet I fear he may have died this past February.
@@ned711 His name is Chef Jean Pierre Brehier. Pretty sure he is still alive. He has covered this rumor before
not only a professional.. but also a good teacher.. i wont get bored to chef jean ... ☺️☺️
I think that's imposible to be bored by Chef JP!
Guess what? Cooking THE stew! Looks amazing, smells amazing, and taste fantastic! We serve with mashed potatoes/chives. Thank you…..
I wasn't in the shower but I had a realization the other day that I like meatloaf and gyros, so I combined the two. Eating healthy, so it ended up being a Greek turkey and feta meatloaf topped with tzatziki. Sometimes the combos are absolute winners. This stew recipe is too!
Technically, gyros are meat loaves.
Beef is healthy too!
The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌🤌🤩🤩
OMG Chef, you are a genius! Thank you for this tremendous service you are doing for the world - we are all learning so much from you! Enjoy watching (and re-watching) your many videos, and trying many of your recipes with my family. Measure carefully - cheers!
Always fun! Chef is amazing!
How can this not be excellent? How has this not already been a thing? I also usually put the potatoes in the stew, but I love the idea of putting the stew on mashed potatoes! Thank you, Chef!!!
"Sometimes I wonder about myself" I love it!
Chef, you're a great humble guy. Thanks for being an inspiration to character
Wow, the production value just gets better and better!
I love the little mini chapter titles in between cuts.
And Chef J-P is just butter than all the rest.
🙏🙏🙏👍❤️
Don’t think I’ve made a recipe from chef Jean Pierre that didn’t turn out amazing. Definitely the best and most informative cooking channel
Thank you 🙏
Chef! You are my teacher. I have dedicated myself to at least one culinary project every week. The last two weekends were given to your beef stock, and then your Mother’s pot roast. The results were complete wins. I was wondering what to do with my remaining stock when lo and behold this video appears. I can’t wait to give it a go.
Remember that you can freeze it for 17 years! 😊
Just used a frozen container of your beef stock from November 2021. Perfectly fine. Lol
@Stacey Hager: good for you. I have been retired for about 15 years and I love to cook. Everything I have learned has come from channels like his. What I like most about Chef John-Pierre is his humble demeanor and his enthusiasm. His videos are a joy to watch even if you don't plant to cook the dish.
@@ChefJeanPierre that is fantastic. When I am gone my family will still be able to eat my dishes. Is that not wild? "And, now we will have Papa's beef bourguigon, prepared with love for all of us, 15 years ago. Let's hear it for Papa".
@@spinningbackspin this past Sunday I made a chicken and broccoli dish my mom started making in 1979. A one dish meal, it’s broccoli, chicken breast, a sauce of cream chicken soup, mayo and lemon juice. Topped with mild cheddar and bread crumbs. Served over egg noodles. Been divorced for 7 years. My ex wife still makes it. My 29 yo daughter makes it for her husband and two children. How do you put a price on that? That’s true love. Whenever anyone asks for “Nanny’s chicken and broccoli”, she lives on in all our hearts. Chef Jean Pierre rekindled my love of cooking in the fall of 2022. I will never be able to repay him for that. I hope he hits 20 million followers before I die. God bless
Made this for my wife and grandchildren and we all had seconds. Outstanding recipe Chef!
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Oh this is a fabulous idea, will definitely be in my plan for next week!
Please chef, don’t cut us away when cooking, we want to do it together with you. And i enjoy your stories, they are very entertaining.😊
You got to love this man's passion for food, and passion for us as his students.
Chef! Last weekend I cooked "my version of goulash and beef burgundy". Oh! I've never had such delicious food, I don't even remember. It's only because of you that I started cooking with wine (both in a pot and in a glass, lol) and the difference between cooking with and without is really huge! I didn't have stock on hand, so I used water (yeah, I know), but I tried another new technique I learned from you - straining the flour through a sieve to thicken it. Yes, I didn't forget to stir it, you know, I was at home, smelling the wonderful aroma, drinking wine and occasionally stirring the food of the gods. I can't imagine a better way to pass the time lol. Thank you for all your inspiration, trust me, you are the best chef under the sun! I learned a lot from you. Have you ever cooked (Hungarian) goulash? With dumplings, not potatoes. A real treat, I recommend! This recipe looks fancy too, when I have enough free time I will definitely give it a try! Have a nice time and see you next time!
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"After 50 years in the kitchen i dont get exited that much anymore.... (i kinda do but....)" is just way too funny. Bursted out laughing for at least 5 minutes. Amazing dish and the best cook to help you with. Thank you chef!
I'm an idiot in the kitchen but I managed to follow this recipe and it came out amazing. I truly appreciate your time, Chef, for imparting your knowledge and experience to those of us who have a lot to learn. Many, many thanks . .
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Oh man! What a combination. JP, you bring Two classics together like no one else can. Great dish. Boom boom!
Great recipe. I love your expression after you talk about people who don't drink wine and I can see you trying to get your mind around that concept.
Holy smokes, this is nuts, I can't wait to try it. If only chef would have done a bread recipe to go along with this, imagine fresh bread dipping into the sauce ...
Bread is online
I made your beef bourgignon last night for my family to eat this week (tastes fantastic, btw, especially with the cognac, much better than the recipe I'd been using), and finally used your strainer method to thicken my stew at the beginning since I've always struggled with thickening with flour. Worked like a charm. However, even my wife admitted we should graduate to making some cooked roux to keep on our counter for thickening stuff, so we'll probably make some this weekend. Thanks for the tips, chef.
Def make the roux! It will encourage you to keep clarified butter around, too, which just makes every dish better than other oils.
May i recommend his Chicken Fricassee if you havent tried it yet? Its a chicken stew along the lines of Beef Bourgignon (minus bacon). I had no idea what it was until i made chef's recipe.. i didnt know chicken could be so awesome!
I MADE THIS CHEF PIERRE!!! It was TRULY AMAZING!!! Our friends when bonkers over this stew! THANK YOU FOR MAKING ME A GOOD COOK!! ❤❤❤❤❤❤
"I don't get excited too often" is the first lie I have heard from Chef JP.
What lie
This is the best cooking channel on UA-cam! No one can top it! This stew looks fabulous, and it's going on my list of recipes to try.
I can't be the only one who thinks you should be on TV! I hope Jack got some stew! 😊
This is the best Cooking, instructional, and entertainment food show period. The cooking channel has nothing close to Chef P. GR is no where in Chef Ps class as a Chef and the way he instructs, and his interaction with the food and the viewe. I'm watching videos of food I have no intention of making purely because I enjoy watching Chef P and his enthusiasm for his craft and passion to pass along his knowledge to all if us. Keep cooking my friend.
I have all the ingredients!!! Amazing! Can't wait to make it today, maestro.
I love your show, your cooking and how much you love food. Plus on this show...the end where you're eating..so good.
I am so glad you don not get very excited; what would Jack and viewers do if you weren't holding back?! You're enthusiasm "on air" is infectious. You are just (amazingly) fun to watch! Thanks for the lessons thourouly demonstrated.
Thank you 🙏
I made this today for tonight and my wife and relished ever morsel. Thanks again Chef.
All I gotta hear is “well hello ‘dere friends! , and my day suddenly gets better ❤😊
Thank you! 😊🙏
I discovered the wonders of combining beef stock and chicken stock when trying to perfect a gravy to go with my stuffed pork loin.
The "take Me Outro" is almost like a commercial. Wowzers-that looked great to the "Tongue"
Chef!! Please…more fish and seafood recipes. My doctor says I need more fish and seafood after watching your channel for years. Thank you! 🎉
Well I did this … all I can say is OUTSTANDING!!!!!!!
You are such a gentleman.. and miraculous chef.
Made this with my four grandchildren at my annual Grandpa Camp. Proving, once again, “Even a child can do it.” We made a double batch as we had ten to feed. Lots of effort to cut all the onions/leeks/shallots, but they had a great time. The results were spectacular. The flavor is indescribable. They loved watching the video.
Plan to make again this week. Thanks Chef.
Definitely gonna make this! Also very fun to watch you make a new dish =)
chef we love you. you should sell merch with your funny quotes and your best facial expressions, they would sell like your best hotcakes
Bloop bloop bloop is the secret for stew recipes!!! I love stew. I'm surprised that you didn't put potato in the stew. Thanks for this one. I come up with ideas like that. Some come out excellent, And some not so good. For the people that are learning to cook I have advice for you. You won't know unless YOU TRY and experiment with different ideas or ingredients. Some will fail, but it will be a learning experience. Like Pepin says, Happy Cooking!!
Chef!!!
Okay I have watched this three times now This may be the best thing you ever did😊😊😊😊
Because beef stew and french onion soup put together and then you put it over the mashed potatoes and you made the croutons I can't say enough good things about this!!!❤❤❤❤
"I dont get excited too often...." Ha! When are you not? Nice recipe and great video, as usual, Thanks!
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I’m calling in sick tomorrow and making this, looks delicious!
Dang!! Chef is up to 1.25 million subscribers!! That’s so awesome!! Super happy I’ve able to watch his success on here and learn so much from him over the years.
Thanks chef!
Thank you for your concern, but my pans are NOT Teflon, they are diamond coated. And metal utensils are perfectly OK to use in my pans. 😊
I love all of the love that Chef JP gets in the comments.
That being said, they are all pretty accurate.
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Many years ago i needed to learn pot roast. I ended up with campbell's version, which calls for red wine, a packet lipton's of french onion soup mix, and a can of cream of mushroom soup. Flour at the end on a high boil to thicken. Its a fantastic beef stew, really.
After finding Chef and learning SO DAMN MUCH i remade the stew on an entirely new level. This video reminds me so much of the new stew i make, here's the details.
For the lipton's soup mix i just toss some dried minced onion in with the spices. I also keep some onion stock around, but thats not necessary. And a glop of (concentrated beef paste) better than bullion - which is also optional.
I made chefs mushroom soup and keep it on hand, adding a 16oz container to this recipe.
Generous amount of wine and beef stock (and onion stock previously mentioned) and lemme tell you... i was the happiest man on earth that day.
Its not so much the dish, but the "hacking" that chef taught me. When every ingredient is made from scratch, nothing compares.
It is very much an onion soup beef stew and its divine.
Next time i do it ill add leeks and shallot on top of the other modifcations i made!
Make a note, JP. One day, try to use some of your mushroom soup and toss in some dried minced onion (and onion stock if youre feelin spry, lol).
Thank you for the "spur of the moment" video, Chef! You never fail to take our cooking to the next level! I learn something or get inspired by every video you make.
Great comment! Thank you! 😊
You better feed Jack cause he's drooling!!!
Yes, yes, and more YES!!!!!! THIS will be on my weekend list to make for sure!!!
Seeing Jean-Pierre's face puts a smile on mine.
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I'm so hungry. That looks so delicious. Chef explains how to so clear and easy. I am going to do this to the letter.
Wow, sound effects, cutting the onion, included. I love it!
What you made is a gulash. A beef stew with huge amounts of onions which thicken the sauce (you don't need any flour). Well known in the Austrian Hungarian cuisine for ages.
I haven't even watched this yet and I already know that I love it and I'm very excited that you made this video❤😊💯 ( Now I'm going to watch it!!!)
Your videos are basically therapy, with great food at the end. If I ever need cheering up, I just watch you cook.
As a hungry camper my eyes a watering at 7 AM. Amazing!
My wife will think I'm the best when I make this for her. But I will give Chef all the credit. Thanks Chef
Chef…. The food is the icing on the cake!!! God Blessed you to Bless others.
I made this dish for mothers' day lunch. What a delicious treat for my wife and mother in law. It was amazing!
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Another moment of bliss watching you create in my imagination, another wonderful experience. Having made your french onion soup on many occasions with success each time, I can envision the mixture of the beef stew and onion soup. You are a delight Chef and the source of many a good time enjoying your show. I thank you Sir.
Oh boy...this is gonna be GREAT ! This is next Sunday's family dinner !!
Thank you Chef J.P.....
Cheers from Detroit 🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲
This is clearly a thing of immense power and beauty.
I can't help it, I just love him! It is a real pleasure to watch him prepare his recipes.
After watching Chef's videos for last couple years, I never forget the clarified butter.
I just love the unedited, candid endings. Chef JP you inspire me every week and love your recipes, I have made several and we loved them all. Also Jack keep up the professional video work and editing. Great duo keep impressing us please. :) Sorry for my bad english.
I've watched the last 45 seconds of this video about a dozen times now! I love the chef's passion
2 of my favorite things but put together. Genius.
chef always puts time and lots of care into his recipes and you can see it in the videos. thanks for sharing your culinary knowledge with all of us!
Yum. Like the Jetson sounds. When I was around 11, Dad took my brother and me camping and we decided to cook dinner. Stew from scratch. Served in 20 mins it was to say the least inedible. Next morning not knowing what else to do, it got tipped into the nearby stream that had eels in it. They sniffed the mess and swam upstream. Thankfully my skills have improved. A slow cooked stew like this is wonderful comfort food.
now THAT looks awesome! I may have to try and make this one!! Love all your vids Chef and so happy that you take the time to teach all of us. Cannot wait for the next one!
Perfect combination! Looks delicious!
I adore you and your videos. I thought I was a pretty good cook, but I have learned a lot of important tips from you and they are improving all my meals! ❤mwah 😊
One of your best! Thank you CJP!!
Oh boy, I just made your onion soup and beef bourguignon this past weekend 😂. I will need to save this to try for next time lol
Holy smoke Chef that looks and sounds so amazing and I can not wait to make this. I love waking up in the morning and finding your latest and greatest video and inspiring me on what to make for dinner.
I just noticed! My mom does her stew like this, she adds so much onion, that it changes the texture, so usually she does not even have to thicken at all!
Chef JP you really are amazing! Thank you for creating this channel and sharing your knowledge with us!!
Love you Chef. I'm 100% making this soon.
"I don't get excited too often!" lol we love you Chef JP
Absolutely love listening and watching Chef - he makes me giggle especially when I've had a bad day.... thanks Chef
Never saw the flour in the sieve in the sauce trick before. Seems to have a more controlled effect than potato or corn starch. You learn something new everyday. Way to go, Chef. 👍
Amazing chef. Thank you. I'll be making this for sure.❤
One of your best, Chef. Thanks for sharing your passion and igniting cooking courage in us!
The chowdown at the end was beautiful!!!! I'm going to make this soon. Love the joy Chef!
warms the tummy and brightens the heart!
My first Chef recipe was the Prime Rib. I did it for Christmas just like he said, and it was perfect. The only thing that went a bit wrong was that my family didn’t get here on time, so my rest time was too long. I had taken it out at 120 like Chef said, but it sat for about 90 minutes before I put it back in the oven set to 500. Since it had gotten cold, I should have left it a few more minutes, but it was still perfectly medium rare, just not quite warm enough.
Amazing! It’s the technique that fascinates me! Such a wonderful teacher!!
Every meal you make is Amazing!!!
Another superlative demonstration of various techniques without any fuss. Simply brilliant chef J-P. More combinations please, if shower time will allow.
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Oh yeah! This is going to be tried! Perfect winter warmer.
I have to say, this is the best chanel on youtube - make some that u think is so hard, look so simple, thanks a lot!!
Chef JP, love you so much! I have your clarified butter in the refrigerator (and soonest the roux). My Dad will LOVE this stew ... thank you for everything you do!
While all of your videos are superb, this is one of your best!! Your humor is honest. Your love for the art is genuine. And this shines through in these videos. Thank you, Chef, for all that you do for us!!
Beautiful looking Chef! I'm sure it's wonderful!! Thanks again!!
I'll cook this for sure! Chef, I love this channel, and am so inspired that you not only have all that knowlege and experience but still have so much enthusiasm, joy and fun in a career even after 50 years of doing it! So I will borrow some of that today and make this dish!
I love your cooking, i love your stories, i love the videos, no need to shorten them. I love Jack as well. You made me a superstar in my family kitchen with more than 15 recipes now. Mis-en-place and thickening and all other tips you gave, I am practicing. Now I cannot have other items (sometimes other people) messing up in the kitchen 🤣😅 This recipe will definitely be one for this weekend. Thank you Chef.
Wow!!! Looks absolutely delicious!