Marco Pierre White Inspired Me To Make Beer Beef Stew! | Chef Jean-Pierre
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- เผยแพร่เมื่อ 6 ก.ย. 2023
- Hello There Friends! This Beer Beef Stew is a hearty and comforting dish that combines the rich flavors of Guinness beer, tender beef, and aromatic herbs. Inspired by Marco Pierre White's recipe, it features a delightful addition of prunes for a touch of sweetness. Serve it with creamy mashed potatoes for the ultimate comforting meal. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/stew-recip...
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VIDEOS LINKS:
How To Cut Vegetables (Carrot): • How To Cut The Most Co...
How To Thicken Anything (Roux): • How to Thicken Stew, S...
Perfect Mashed Potatoes: • How to Make Perfect Ga...
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❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
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❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
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❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
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I've learnt a lot from Chef Marco Pierre White. I found that he teaches us simpler ways to cook delicious food. Another Chef that I have great respect for is Chef Frank Proto. He's also a phenomenal teacher.
Then I started watching Chef JP, and let me tell you; I've never seen such love and dedication of a Chef to teach his ways to the viewers. All the recipes are world class restaurant stuff, but made in a way that we can replicate it at home. Chef JP, I am very grateful for you teachings throughout the years starting from that onyo video 11 years ago.
Love you Chef JP!
🙏🙏🙏👍❤️
You are amazing Chef JP and so is your teaching. I love your humour and watch your recipes daily which are most inspiring!!!!!
Beautifully said! A perfect description of and tribute to Chef JP!!! ❤️
Beautiful comment you made! Also very nice tribute to Chef Marco Pierre White from Chef Jean-Pierre. These two are legends and the only ones I am making recipes from 🙂
I loved watching Marco when he was on the original Hell's Kitchen in the UK, he was intimidating yet so open and sweet with the celebrity contestants. I wished I saved those files, it's nearly impossible to find the series online anymore.
Marco Pierre White sold his soul for a Knorr stock cube . . . .
I simply LOVE this channel more than ANYTHING else on either YT, TV or any movie in the world !
The world would be a sad place without you Jean-Pierre and Jack also of course. One BIG heart for the both of you ❤❤
🙏🙏🙏❤️
CJP is one of my go-to, not sure what your into but Matt Offroad Recovery is another channel for a genuine person that loves what they do. CJP, Matt's Offroad, and Bob Ross, will cure what ales you😂
Butter+ meat+ Guinness+ mashed potatoes+ maillard reaction= heaven. .👍💯😋
Why in my 60 years did I not know to whisk in my flour his way. Brilliant!
watching his videos makes me happy. I think his channel is growing because others feel the same way
Thank you 🙏
Delia Smith made this long before Marco did. In fact, I wouldn't be surprised to learn that's where Marco first saw the recipe. It's in one Delia's early cookbooks. I first cooked it in the mid to late 80s following Delias recipe which is almost identical to this one its fabulous. Looks amazing, thanks again Jean Pierre.
Marco Pierre White, best chef on the planet!
Thank God for Old School. It’s about real food… real flavors… real quantity.
Chef Jean-Pierre - I love that you are the French version of Fred Flintstone in the kitchen - yaba daba doo, Friends. No need for you to rush in the kitchen, I am watching however long it takes. I watch you cooking at the end of the day, after work. You are my relaxation. I love it when you " if you don't like this ingredient, don't add it - it's only cooking". Can you tell my boss to adopt this relaxed attitude too?
👍👍👍
Chef, I really don't mind the length of your videos, the longer the better! Don't rush through them, I prefer when you are doing what you love, cooking and teaching. I love the banter too! And Jack's great little images and humor. DO NOT worry about the length!
Agreed
Agreed! When Chef mentioned the video being too long, I had to go back and look at the time. I don't think 20 minutes is too long when I'm learning so much.
Yeh in my opinion the longer the better with Chef Jean Pierre. So entertaining!
I like your port wine beef stew also. The cipollini onions and mushrooms make that version uniquely good. Plus the garnishing of the soup bowl with fingerling potatoes and baby carrots at the end is beautiful. Hard to beat that one!
Marco Pierre White is an absolute rock star. When you look up chef in the dictionary, his face is beside it. He's just like Jean-Pierre, too, I believe, in that he has Italian heritage on one side and French on the other, which means food is EVERYTHING to him. I love how he gave up the Michelin stars to cook more soulful, simple food.
This dish looks amazing, Chef. I'd love to see a collab between you and Marco.
Thank u 4 being 1 of the few people who shows true appreciation to 1 of the world's greatest chefs who has integrity. The downers r just desperate 4 likes of JP!!
Marco Pierre White had an Italian Mother and his Father was British
Marco Pierre Whote comes from family who were Chefs so it was in his blood so to speak
Can't argue with that icecream scoop. It's perfect. Love the way you share your world.
Chef Marco Pierre White is my favorite chef, he is the best ever. He started out as a tough intense chef. Now he is a very cool and lovely person. Chef Jean-Pierre is up there with him as one of the best chefs ever.
Thank you 🙏
Marco strikes me as an honest chef. I have much more respect for Marco than I do for Gordon.
"Look how beautiful that is." A favorite expression of Chef's
It is so cool to sit here watching Chef Jean-Pierre and seeing his Likes go up and up. What a great thing Chef is doing for us, showing us the simplicity of cooking well.
No one is more deserving than Jean-Pierre.
🙏🙏🙏❤️
Every time I watch Chef Jean-Pierre it’s like an ingredient for having a good day
Not only was he 3-star michelin in London but he got the 3 stars at age 30 which made him the youngest chef ever to get 3 muchelin star. In the end he gave his star back to michelin in order to be with his family and continue cooking so as he wished in all freedom.
In the white’s receipe, he uses prune juices instead of plum tomatoes and a knor beef stock pot instead of home made beefstock. However i love and prefer chef jean-pierre version which i made and evry one loved it! Thanks chef!
Hello chef. I made this for a gathering we had last week, and I have to tell you that I have never gotten as many compliments as I did for this beef stew! Of course you got all the credit, and one of my friends looked up the recipe, but he was surprised by the number of ingredients required. I thought this was pretty easy to put together, and I’m looking forward to making it again. Next time I will make sure to not cut the veggies as small as I did. When I served the leftovers, they pretty much “evaporated.” One of my friends finished off the leftovers today, and he actually took the rest of the gravy home with him. He’s gonna use it on a steak and cheese grinder! Thanks for the great recipe Jean Pierre! You have so many it’s gonna be difficult deciding what to make next. Cheers!
This recipe has 'slow cooker' written all over it.
Definitely going to give it a shot.
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People criticize Marco? Sheesh. Besides Marco, this channel, and very few others, most of what I see on TH-cam are people who have no idea how to cook, people who just follow recipes without understanding basic techniques. People say they like their personality, but I don't see what the appeal is. Chef Jean-Pierre has both the personality and the skill, just watch him!
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Best beef stew recipe yet. I bought a 30lb chuck roll and like magic you come up with this! Thanks Chef!
I did not get my invitation????😂
Made the beef stock, then made the stew. Epic.
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Being a chef is VERY hard work. It may not be complicated, but the cleaning, management of food, and the flow take a lot of energy. Key is to have an order to things. One of your most important videos literally was only 3 minutes long, but you started to mention how to plan a menu for a week.
Such videos are so important. I request such learning
if you get all the ingredients ready prior starting with the actual cooking (i.e. mise-en-place), you save yourself a lot of stress ...
Chef! You're a mind reader! I was literally just planning to make Beef Stew this weekend and looking for a good recipe that had beer in it! Chef JP to the rescue! I'll be using this one for sure!
haha I just bought 2 pounds of beef for the same reason what timing!
Same here, this is a must for the weekend. Can't wait to taste the Prunes. Thank you Chef 😊
As an Irishman there's some serious debate about adding Guinness to a stew. It's not the traditional Irish stew method but personally I think it tastes delicious. 😋
I wouldn't think many Irish people would object to the idea of adding Guinness to anything >.>
The French put wine in their dishes. I'm gonna say using Guinness is fine 😂
Is this a version of Irish Stew? NOW I am making this 100%. 🤤
@@Visitkarte Traditional Irish stew used mutton or lamb...but it's more common today to use beef,cheaper I suppose
Guinness in Stowe is common, Guinness and tomatoes? Not so much, I’m intrigued
Wonderful Chef! This is not so different from a classic Belgian beef stew (Stoofvlees). We use a dark Belgian abbey beer of course, instead of Guinness. A slice of dark bread with Dijon mustard on it and to counter the sharpness some local apple or pear sirup. I guess you're using sweet prunes to balance this out.
Interestingly, perhaps for show, we deglaze our non stick pan with the beer. Other than that, very similar.
Jean-Pierre: vivacious, entertaining, delicious food and most of all funny
Marco Pierre White is probably/possibly the greatest British chef. Reached the height of Michelin then gave his awards back as he knew more about food than the people judging him. Still owns the title of youngest British chef to get 3 stars. Ramsey another great chef worked under White.
Talking of 3 star meals, here is one. French baguette, Welsh Butter, Châteaux neuf du pape and a bowl of Chef Jean-Pierre's beef stock.
Another recipe, another smile. Thanks for my next stew!
Chef, putting my request in early for the Holiday months. Parsnips, Turnips, Rutabega...Braised veggies like onions and leeks... People would be blown away by how good these veggies can taste. And they are very medicinal. LOVE Rick.
Never really had those three, I agree need a recipe for this
Love that Maillard Reaction!
I could watch you all day on Saturday . Hope you have something to drink
I agree 100% with your comments about Marco Pierre White, he is an amazing Chef. I have learned many skills from him and I like his no nonsense attitude to cooking. Now Jean Pierre, I regard you in the same esteem as Marco. Your cooking is brilliant and your style is perfect. I have learnt even more from you. The food is so easy and I think I have made just about everything you have put online (I could be wrong and missed a little too). Please keep producing your video's. I look forward to them and I often watch over and over, just love the way you present, a world class Chef with a passionately homely and friendly person who can make us feel the intensity of great cooking, many thanks to you for making me a better cook.
This stew is our favorit, to morrow we eat it again. Love from Anne🥰
One thing I've noticed about Marco is when it comes to service , he is all business . He may talk hard to his staff when there are errors being made , he says things that some may take as a personal attack . But he says things to make you think and stay on top of your game . I have never seen him attack his staff like Ramsay does . If you listen to Marco you can learn volumes from him as well. But you my friend , i hear your voice in the background when cooking or even grocery shopping . I have whipped up some interesting dishes using the tips and tricks i have learned from you . Sometimes i think i missed my calling . I enjoy cooking much more than i did being an industrial Electrician. Keep doing what you do , cause I'll keep watching . Thank you Chef Jean Pierre.
I LOVE watching Chef Jean-Pierre, because I don't know if he's drunk, crazy, or just that way normally. I'm normally drunk after work or crazy, so I can relate, and love food, and it's moments where he realizes that he didn't have the burner turned up that make me feel better about myself LOLOL
I love the roux or flour tip. To think I could have made my gumbo better by putting my roux through a sifter. I have to make this with dried cherries instead of prunes, and no leaks. Thank you Chef. I am sure Chef Marco would approve. Like you, he loves to teach newer chefs.
I've always preferred using a roux over flour, but Chef JP's make-ahead roux is a huge time saver. I keep a jar on the counter, one in the fridge, and several in the freezer.
I have a friend who has always struggled with making a roux, so I showed her his trick with the strainer and she went 😱 OMG! 😅 It's been a game changer for her.
So many great tips and amazing recipes on this channel, and lots of laughs, too!
“ Magic moment when you burn yourself” my daily dose of positivity….Watching Chef JP!
I've done a similar stew, but used a local brewery's stout. I urge everyone to support their local breweries!
'We love butter' nothing beats Irish butter, all cows eat in Ireland is grass, grass grows in Ireland for between 10 and 11 months per year because of the mild and wet climate, hence fantastic butter, milk, cheese and beef.
The look on your face as you said "mmm buttered mashed potatoes" was just great. Thanks for making cooking fun - everyone in my house watches you.
But I can't tell you how much I love you chef J P
I love the recipe … making this for Saint Patrick’s Day!
I don’t have prunes so for a little sweetness to offset the slight bitter taste of the Guinness I will add a little brown sugar. I also add a dash of white balsamic vinegar to add a little depth of flavor. And yes this is best served over Champ.
Im glad u gave praise and rightly so to Marco Pierre White. He worked with some of the legendary chefs of his time and is the reason people know who Gordon Ramsay is today. Also as an aside, the first video on youtube I saw of someone making steak au poiuvr was his and then yours.
Another great recipe chef JP. It would be nice to see Jack in front of camera enjoying tasting the food with you
YES YES. Chef should make 2 plates and they should both eat! 😋😋
No just leave him
I love marco..... he stepped away and brought chef cooking into our homes just like you.. mad respect.
weve got a few more months here before it gets cold...Its currently 106F here at 9pm...but we are totally making this when it gets cold.
WOW!!!!!!!!! Another chance to drink beer!!!! Thanks, dear Chef!
Thanks Chef, another simple but fantastic tasting dish.
And respect for giving a mention to Chef Marco. Classy.
I have adopted several CJP mantras the first being “Onion is always number 1 . . . . . unless there is bacon!”
Beautiful and what a wonderful fall and winter meal this should make! I still would like to say, the chef should consider a tour of a few U.S. Cities. I'm 100% sure he would be treated by thousands! What a gift to all of us followers and what a gift from we viewers to the Chef!!!!
Chef you are the best. The fire house has not eaten so well until I found you channel. Thank you for everything!
I just went to Chef Marco Pierre White's site and like Chef Jean-Pierre he certainly looks to be very very delightful with is creativity and preparation! You just don't see the professionalism like that of Chef Jean-Pierre! Not just a culinary artist but a true professional!
I made your Chicken Picatta, and it was the best chicken I've ever eaten! Guinness is my favourite beer, so I already know I'll be trying this! Thank you, Chef!
I don't think anyone would talk bad about this guy, after all I know, he is amongst the greatest ever, and what a Sweatheart of a man, he is genuinely supremely kind. The best...
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That is why i am a subscriber to Chef Jean, gives credit were credits due and i believe MPW is an absolute man of the people and so it Chef Jean
In the oven as I speak, now just a waiting game and flour and prunessss.... to be added. I'll have to introduce this to Charleston SC where I moved recently, I'm sure they've never had this dish before!
love the style of this guy, totally hilarious. now I'm super hungry though
I agree with what you say about the critics........."YOU go out there and do it!" I've said that to others who complain about restaurants and their servers, etc....... Kudos for you!
we have a similar stew in belgium. we usually add as well sharp mustard, cloves or juniper berries and a bit of sirop de liège (a belgian jam) or molasses. oh and of course its made with dark belgian beer 😉
Sometimes i hear Christoph waltz, sometimes i hear Robert de niro or Al pacino, plentiful of time i hear Alain prost. But im most certainly hearing Chrf Jean pierre!
Brilliant once again. I always know watching one of your videos will whisk me away from reality for a precious few minutes. Best screen chef ever.
Thank you 🙏
Looks fantastic! I dont think i would try the prunes. Such a flavorful way to make this. Sometimes when we're young we dont have an understanding on how these extra steps can elevate the end dish!
God bless all here!
Beef Stew is one of my favorite things to make and eat. I always am looking for new variations and can't wait to try this recipe. There are prunes in my cupboard! I usually make a big pot and freeze the leftovers in small portions in order to have any easy to grab lunch or dinner. Thanks for sharing how to do this. Now, I am really hungry.
OUTSTANDING CHEF J P !
Yes, I said 'Maillard reaction' out loud when Chef prompted me!
Not only do you have to work hard to get 3 stars but you must work so much harder to hold onto them. Great recipe Chef JP!
🌶🫑🥒🥬🥦🧄🧅🍄🧀🍖🍗🥩🥓🥔🍆🌽Yummy yum! Waving 👋southeast Georgia.
Hahahaha, I've been making this for YEARS. I got the idea from the Rose & Crown Pub in Walt Disney World. I have it published on my website too. ....you just need a giant cheese FRICO to stick down into the mashed potatoes. SOOOOOOOOO TASTY!!!
The video is only a day old, but it looks like it is from the last century. I really liked it because I like original classic dishes without any additives.
Marco was a good friend of mine, but I haven't seen him for about 10 years. He is great fun and an excellent chef. I love the man!!
I make a lamb version of this for my brother's bar on St Patrick's Day. It's delicious, but I never considered adding prunes/cherries. I'll have to try it, Chef! Always learn something new on your channel.
I made it once using Belgian Chimay Blue beer. Those monastery monks really know how to make a good beer.
All those years I used the “gravey shaker” that my Dad used, praying I got the lumps out. How simple to put the sieve in the liquid. Wow. Learn something new every day.
I love Marco Pierre White, but your humor and personality Chef, make it much easier and enjoyable to follow and learn how to cook. Plus, I tried Marco's Beef Bourguignon and I made it your way. Have to say, yours was better. Hands and forks down. 👍👍🍴🍴 Grazie Chef. Sei maginfico!
Again find alotta people like u r so desperate 4 a like off JP u r happy 2 slag off a world class chef, cud u be more cringe?!
Chef Jean-Pierre I made the beef stew two times. The beef stew was so good that I do not know if kings ever ate the beef stew according to your recipe, but if they do not, the should have!! The stew is great!!!
THIS IS MUST BE DELICIOUS... I KNEW IT BY IT APPERANCE.. THE BEST .APLAUSE
"Fun carrots" had me dying.
Cooked rue?? My mind is blown!!! I’m a better person for having watched this. Thank you Chef!!
Love that funny, slightly weird post-credits bit in this one. And I think I kinda get it :D Keep on burnin' yourself, chef!
MPW is the type of chef that you take seriously, and inspires you to want to be as knowledgeable as him.
JP is the type of chef who has just as much knowledge, but has a more "blues clues" approach where he wants you to learn AND have fun at the same time, because they are not mutually exclusive.
Jack made his point of mentioning the delicious prunes... I must try it now 😁
We brits like dumplings in it , can't beat it in the winter
Also JACK!!! Love the added video at the very end!!! The last couple times has been so great!!!!!!!
If you get to cook Michelin 3-star, then you ARE a rocket scientist! You send people to the moon and stars via flavor and joy. Love your cooking inspiration JP!!
I bet this would be amazing with mushrooms in it… yummy.
My daughter made this with venison. She didn't like deer until she made this. Delicious!
Love it, especially that it's freezable and can be made in large batches. Imagine feasting on this whenever you like.
I could tell this was going to be nice with all the ingredients.
The only problem I’d have if cooking this for guests would be that casserole dish would be empty because I’d have eaten it all while “tasting” straight from the dish before serving.
I’d love to see you do a UK classic like a Steak and Ale pie with mushrooms.
There’s something really good about cooking beef with beer / ale.
Did you know the Marmite spread was made as a byproduct of yeast used for beer? We spread that on toast over in the UK - but it has a very salty savoury taste.
Lovely 😋😙👌
Edit: using the sieve in the casserole was such a simple but clever technique - as always you are effortless yet a master at cooking!
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You've done it again Jean-Pierre ! Damn I'm so hungry for beef stew.
Looks fabulous, Chef! When you were plating it, I was thinking "Keep going, keep going, a little more please, a little more please!" Yum! 😋
Chef JP I've been watching you on Public TV decades ago. Always informative with lots of laughs. I made your Beef Stew last night and my wife loved it! It's a little different from my go to Stew recipe but it was tasty :).
Why not come back to TV JP? The majority of cooking shows are mostly fluff.
I rank you on the same Chef list as I do Jacques Pepin.. 2 of The Best and still teaching. TY!
Thank you for the kind words! TV would be too much work and I would have to please too many sponsors! At TH-cam all I have to please is my AMAZING subscribers! Much easier and fun! 🙏😊👍❤️
See, in belgium we just use beef, onions and add Pied Boeuf beer to cover it all. Adding some slices of bread with mustard and simmer for hours with bay leaf and thyme. Sometimes cloves too. Flemish stew my friend. It is eaten with fries and you can find it all across the country. I prefer to make it with pork cheeks though. And yes, you can use other beers. But grandmother's recipe always uses pied boeuf. A more sweet table beer. Once upon a time far back in the olden days sold in schools to kids too. As a fun extra little fact.
Marco really is an inspiration with a quiet humbling disposition now, chef doing his dishes just shows the respect ill have to try this one thanks chef
Marco "Pierre" White is as humble as a greek god on his birthday lol.
Butter, Beer & Beef + Papa ! It's got to be good ! 🎉🎉🎉
I there I made this yesterday and I must say it's the best stew I have had didn't know I liked prunes either until now. My new favourite chef thank you
Thanks Chef. Fifth of your recipes I've made. It came out GREAT, potatoes included!
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My mother had a beef stew recipe using apricots, I was told there is something in the apricot that breaks down the meats and makes them tender. Too much can make the meat into mush though. It was a good stew. I use Guinness in my Chilis and Beef Stews now and again, always a nice addition.