Beef Poutine Fries and Gravy
These Beefy Poutine Fries make a delicious appetizer or dinner. A twist on traditional Canadian poutine, this favorite comfort food recipe features French fries from the freezer section speckled with white cheese curds and drizzled in hearty beef stew meat gravy. This bar favorite recipe is so easy to make at home!
Servings 6 servings
Calories 559kcal
Ingredients
- 8 oz. Panorama Beef Stew Meat
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup chicken stock unsalted if possible
- 2 cups beef stock
- 2 tablespoons cornstarch
- 16 oz. French fries frozen (I used shoestring, but you can use any type)
- ½ cup cheese curds
Instructions
Make the Poutine Gravy
- In the pot of an electric pressure cooker, add the Panorama Beef Stew meat. Pour in the chicken stock and season with salt and pepper.
- Place the lid on the electric pressure cooker. Make sure the pressure release valve is set to “sealed.”
- Set the electric pressure cooker on manual high pressure for 1 hour and 30 minutes, and let the beef stew meat cook under pressure.
- When the timer rings, quick release the pressure.
- When the pot has completely depressurized, remove the lid.
- Set the electric pressure cooker to the Saute setting. Use a wooden spoon or a fork to break apart the meat. (This should be pretty easy since it will be incredibly tender now!)
- In a liquid measuring cup, combine the beef stock (at room temperature) and cornstarch to make a slurry. Use a fork to stir them together until the cornstarch has completely dissolved into the stock.
- Pour the stock-cornstarch mixture into the beef mixture.
- Cook for 10-15 minutes, or until the mixture has thickened into a gravy, then turn off the electric pressure cooker, and cover to keep warm.
Make the Poutine Fries
- Bake your freezer French fries based on the packaging instructions. (We found that you need to bake them 5-7 more minutes to get them suuuuuuper crispy. If they’re just slightly crisp, they won’t stand up to the gravy and will become a soggy mess.)
- When the fries are crispy and golden brown, remove from the oven and transfer immediately to your serving dish.
- Sprinkle the cheese curds on top of the fries.
- Drizzle the beef stew meat gravy on top of the fries and cheese curds.
- Garnish with chopped parsley, if desired, and enjoy immediately.
Notes
Where can I find Panorama Meats products?
Panorama Meats can be found at 120 Whole Foods Markets throughout Northern California, the Pacific Northwest, Florida and the Southwest, including Texas. They’re sold at Brookshire Brothers in Texas, too. Where can I purchase cheese curds?
I found mine at the regular grocery here in Dallas at the cheese counter. I bet you can find ‘em at yours, too. I can’t find cheese curds. What can I substitute for them?
If you can’t find cheese curds, purchase a block of cheddar cheese or marbled cheese and shred it. Sprinkle it on top of the fries before drizzling the poutine gravy on top. While the texture won’t be the same as curds, you’ll still get bursts of cheddar flavor. I don’t have an electric pressure cooker. Can I make this meaty poutine gravy on the stovetop?
Yes, you can... but it'll take some time. Cook the beef stew meat with all the stock (instead of just the chicken stock), covered, for 5-7 hours on low heat. Low and slow wins the race with a cut of meat like stew meat, which needs time to become tender. When the meat is tender enough, simple shred it, make a slurry with the cornstarch and a little water, then drizzle that in and make your gravy.
Panorama Meats can be found at 120 Whole Foods Markets throughout Northern California, the Pacific Northwest, Florida and the Southwest, including Texas. They’re sold at Brookshire Brothers in Texas, too. Where can I purchase cheese curds?
I found mine at the regular grocery here in Dallas at the cheese counter. I bet you can find ‘em at yours, too. I can’t find cheese curds. What can I substitute for them?
If you can’t find cheese curds, purchase a block of cheddar cheese or marbled cheese and shred it. Sprinkle it on top of the fries before drizzling the poutine gravy on top. While the texture won’t be the same as curds, you’ll still get bursts of cheddar flavor. I don’t have an electric pressure cooker. Can I make this meaty poutine gravy on the stovetop?
Yes, you can... but it'll take some time. Cook the beef stew meat with all the stock (instead of just the chicken stock), covered, for 5-7 hours on low heat. Low and slow wins the race with a cut of meat like stew meat, which needs time to become tender. When the meat is tender enough, simple shred it, make a slurry with the cornstarch and a little water, then drizzle that in and make your gravy.
Nutrition
Serving: 1serving | Calories: 559kcal | Carbohydrates: 53g | Protein: 29g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 73mg | Sodium: 755mg | Fiber: 4g | Sugar: 1g
