Killer Poutine Recipe

Poutine served in a white bowl on a distressed wooden tabletop.

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You've gotta try this poutine recipe! Rich beef gravy with hidden veggies, ladled over oven fries and cheese. So killer!

Prep Time10

Cook Time2 50

Total Time3

Course: Appetizer, Main Course, Snack

Cuisine: Canadian

Keyword: how to make poutine, poutine, poutine fries, poutine recipe, what is poutine

Servings: servings

Calories: 977kcal

Ingredients

For the Beef Gravy:

2 tablespoons extra-virgin olive oil, divided
1 pound stew meat
1 teaspoon kosher salt (divided), or to taste
1/4 teaspoon ground black pepper (divided), or to taste
1/4 teaspoon garlic powder (divided), or to taste
8 ounces carrots
1 onion, medium
2 tablespoons tomato paste
2 tablespoons all-purpose flour
6 ounces beer (addiional stock can be substituted)
32 ounces beef stock

For the Cheese Sauce:

8 ounces cream cheese
6 ounces beer (milk can be substituted*)
8 ounces shredded cheddar cheese (I prefer extra-sharp)
2 teaspoons dry mustard
1 teaspoon garlic powder

For the Oven Fries:

3 russet potatoes, large (or 4 medium)
very hot water
2 tablespoons apple cider vinegar
4 teaspoons kosher salt, divided
1 tablespoon cornstarch
1/4 cup oil (I use vegetable oil)

Optional Garnishes:

shredded cheddar cheese
chopped parsley or scallions

US Customary - Metric

Instructions

To Make the Beef Gravy:

Place 1 tablespoon of the olive oil into a large, heavy-bottomed pot, and heat over high until shimmering.
Season the beef with half the salt, pepper, and garlic powder, and sear it in the hot oil until browned and crusty (approx. 5 to 10 minutes).
Turn the heat down to medium-low, remove the browned beef from the pot, and set aside.
Add the remaining tablespoon of oil to the pot, along with the carrots, onion, and remaining salt, pepper, and garlic powder.
Cook the vegetables, stirring, until the onions are translucent (approx. 5 to 10 minutes).
Add the tomato paste and stir until the veggies are coated.
Continue cooking until the tomato paste is beginning to brown (approx. 3 to 5 minutes), then sprinkle on the flour and stir until everything is evenly coated.
Stir in the beer, scraping up any brown bits from the bottom of the pot.
Add the stock, turn the heat up until the mixture reaches a slow boil, then turn it back down to low and continue to simmer until the carrots are very soft (approx. 30 minutes).
Blend the gravy until smooth (I like to use a stick blender for this step), then add the seared beef back to the pot, place a lid on top, and continue to simmer on low heat until the meat is falling-apart tender (approx. 90 to 120 minutes).

To Make the Cheese Sauce:

Place the cream cheese and beer in a small pot over low heat.
When the cream cheese has softened, break it up into smaller pieces with a wooden spoon, then whisk the mixture until smooth.
Add a little of the shredded cheddar cheese at a time, whisking until each addition has fully melted and incorporated before adding the next.
Whisk in the dry mustard and garlic powder.

To Make the Oven Fries:

Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.
Cut the planks into 3/8 to 1/2-inch batons.
Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.
Soak the cut potato batons in the liquid for 15 to 30 minutes.
Drain the potatoes and thoroughly blot them dry with clean towels.
Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.
Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.
Toss the potatoes in the oil mixture until well-coated.
When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).
Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).

To Assemble the Poutine:

Place the oven fries on a plate and top with cheese sauce, beef gravy, additional cheese, and parsley or scallions.

Notes

*If you are using milk, be sure to keep the sauce below the boiling point, or the sauce could become grainy.

This recipe can also be made in an instant pot or slow cooker. Once the meat and vegetables have been sauteed, cook the gravy on high in the pressure cooker for approx. 30 minutes, or in the crock pot on low for 8 hours, medium for 5 hours, or high for 2 hours.

You might have gravy and/or cheese sauce left over.

Find lots more info on the oven fries recipe here: Crispy Oven Fries.

Find lots more info on the cheese sauce recipe here: Beer Cheese.

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