Poutine

Now, I’m going to get out ahead of this and say, I’m pretty sure this isn’t authentic poutine.  We’re basically using a thick beef stew instead of a thinner gravy, but dagnabit, it’s delicious, so I’m posting it anyway.

Image

Ingredients

1 – 1.5 lb boneless cross cut beef ribs
1 tbsp canola oil or butter
1/4 cup flour
1/2 onion, chopped fine
2 tbsp tomato paste
1 tbsp apple cider vinegar
2-4 cups beef stock
Bay leaves, thyme, parsley, garlic powder, salt, pepper
Cheese (curds if you can find them, otherwise just get block mild cheddar or a jack style cheese)
Fries (we wuss out and just get frozen, and then bake them)

Method

For stew, toss beef in seasoned flour.  We usual add salt, pepper, thyme and parsley to stew meat any time we dredge, but use what you like.  In skillet with lid, brown the meat in preheated oil.  Once it’s nice and brown, and you have a fond going, add the onion and saute until translucent.  Add tomato paste and vinegar and saute for a few minutes before deglazing with a bit of the stock.  Once the fond has broken loose, add enough stock to nearly cover the meat.  Cover and allow to simmer at least 2 hours, or until the beef is falling apart tender.  Season as desired.  When the stew portion is ready to go, cook the fries in your preferred method (or run by a fast food joint and buy some-I won’t judge). Lay down a bed of fries, drop some chunks of cheese on it, and ladle over the beef gravy.

This is really a basic method, and you can fancy up the flavoring however you want to.

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