Just AMAZING Beef Stew | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a French beef stew (beef bourguignon) using chuck roast, pearl onions, mushrooms, red wine, beef stock, and vegetables.

From the video

Answers: How do you make beef stew?

• beef stew recipe
• browning meat for stew
• deglazing a pan with red wine
• thickening stew with flour
• cooking vegetables in beef stew

Ingredients

• chuck roast
• pearl onions
• mushrooms
• olive oil
• salt
• pepper
• port wine
• tomatoes
• fresh thyme
• fresh rosemary
• tomato puree
• cherry tomatoes
• beef stock
• baby potatoes
• Brussels sprouts
• carrots
• flour
• butter
• parsley

What it concludes

• Onions should always be the first ingredient caramelized in the pan.
• Beef should be placed in the pan without crowding to allow proper caramelization of proteins.
• Mushrooms consist of 90 percent water and should not be rehydrated in water before cooking.
• Flour should be added at the beginning rather than the end of cooking to thicken stews properly.
• Beef stew needs to be cooked for two and a half hours on very low heat until tender.