Comforting French-Style Beef Stew from Jacques Pépin | KQED
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Jacques Pepin brings us one last cold weather recipe before Spring. In this classic episode of Today’s Gourmet, Jacques Pepin …
Jaques Pepin is truly the best chef who’s ever lived. A true legend❤️
Lots of great detail from Jacques as usual…his professional mastery continues to hold strong here in 2022. He's a treasure.
Who amongst us hasn't burned their nuts when waxing long about salad spinners?
JP, Hello, very nice meal, the carmalized walnuts are different thanks 🇫🇷🇫🇷🇺🇸🇺🇸
Hearing the crew member laugh when the pecans are “caramelizing”😂
It the bests chef at the world
These vids bring back so many fond memories ❤
ALLONZ Y
My father would make a roast like that when I was a kid.
Another great one. Keep 'em coming.
Curious about that cut. I wonder what the name of it is today, or even if they make that cut anymore.
I'm not someone who get suuuuper excited by meat+potato dishes, but I wanted to see what Pépin had to say about it, and I can't believe how many things I learned from this episode. I love how he describes the HOW and WHY the recipe works, and gives alternate methods too.
Jacques Pepin was a great chef and teacher back in the day and he still is. Long may he cook and teach!
Im so confused
“This is burning nicely” he says with a smile. Simply the best ever. Oh how I would love to meet you!
Wow! All of this so incredibly wonderful. I truly can't think of a yummier comfort food then beef stew. Of course I'm so looking forward to St. Patrick's day corned beef and cabbage which I guess can be defined as a stew! Thank you chef!
"This is burning nicely" I LOL'd irl
The master!
It is so interesting to hear Jaques, talk and demonstrate his tecqniques during his younger days, faster talking, faster movements and now in 2020, as he has aged when he demonstrates in his latest cooking shows, he is slower in his comments, actions still exact, but simpler recipes and always a delicious outcome. Ah… Wisdom.
Looks amazing
Funny how little known was the Malbec grape then. And now? Well, Argentina, yes. French Malbec still mystifies many.
The beef roast looks amazing and reminds a little of corning, so called corned beef with all the spices and vegetables. Yet not the same. Timely, different.
Well done KQED, I just bought some corned beef and cabbage sausages at the Ferry Building along with some Bangers. Should be good.
Happy St. Paddy’s Day. 💚
I made this with a shank cut and it is amazing. It took only 45 minutes in a pressure cooker for a 2 serving piece. I did not even marinate it overnight and it still turned out very rich tasting and tender. For the vegetables, I roasted root vegetables (rutabaga, potato, carrot, parnips etc.) and added some mushrooms to the cooking juice. Roasting it is a very good alternative to boiling because you get some very tasty caramalization of the sugars.
Yumilicious!! 😋😋😋
Jacques Pepin is truly the best chef who has ever lived. He is truly a legend❤️
Jacques is the greatest chef!