Guinness Beef Gravy Poutine

Course: Main Course

Cuisine: Irish, North American

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: servings

Calories: 958kcal

Author: Lord Byron's Kitchen

Crispy, homemade fries, top with squeaky cheese curds, and smothered in a delicious beef gravy made with guinness beer, this Irish-inspired poutine adds a St. Patrick's Day twist to a popular Canadian dish that everyone loves to dig into!

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Ingredients

For the Beef:

2 pounds chuck beef roast, cut into one-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil

For the Gravy:

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 cup carrots, finely diced
4 cloves garlic, minced
2 whole bay leaves
1 teaspoon fresh thyme leaves
1/4 cup tomato paste
1/4 cup all-purpose flour
3 cups low-sodium beef stock
2 tablespoons Worcestershire sauce
1 1/2 cups Guinness Stout Beer
2 tablespoons brown sugar

For the Poutine:

6 large russet potatoes, washed well and cut into fries
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
2 cups cheese curds
parsley

Instructions

To Prepare the Beef and Gravy:

Preheat your oven to 325 degrees F.
Transfer the beef to a mixing bowl. Sprinkle over the salt and ground black pepper. Toss the beef well to evenly distribute the seasonings.
Next, sprinkle the flour over the beef and toss once again to coat. Set aside.
Add the oil to a large, heavy-bottomed pot over medium-high heat.
Fry the beef in batches for 2 minutes per side until just lightly browned and seared. Transfer the browned beef to a plate and set aside.
Immediately add the onion, celery, and carrots to the pot. Stir to combine and cook the vegetables for 5 minutes.
Add the garlic, bay leaves, thyme leaves, and tomato paste. Stir to incorporate.
Sprinkle in the flour. Stir well into the vegetables and cook, continuously stirring, for 3 minutes.
Add the beef stock, Worcestershire sauce, beer, and brown sugar. Stir well.
Add the beef back to the pot and place the lid on. Transfer the pot to your preheated oven for 2.5 hours, stirring every 30 minutes. (If the gravy becomes too thick, stir in 1/4 cup more of the beef stock or water.)
Once the beef is cooked and tender, remove it from the oven and set aside with the lid on.

To Prepare the Poutine:

Increase the temperature of your oven to 400 degrees F.
While the beef and gravy rests, toss the cut potatoes with the salt, ground black pepper, and olive oil.
Spread the fries out onto two baking sheets, being careful not to overlap them too much.
Bake the fries for 30 minutes, tossing at the 20-minute mark. (You can bake the fries longer for crispier fries or for a lesser time depending on how you like them.)
Once the fries are done, set the pot with the beef and gravy on a burner over medium heat. Stirring often to prevent the gravy from burning.
While the gravy is reheating, pile the fries into oven-proof bowls, plates, or in a serving-sized skillet. Top the fries with some of the cheese curds.
Next, ladle over the piping hot beef and gravy mixture and top with chopped parsley. Serve immediately and enjoy!

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