Photography by Guy Bailey for Studio Sonder
What is poutine, you may ask? Poutine could almost be better known as Canada’s national dish as it has become popular across the country though originated in the French province of Quebec back in the 1950s. It is derived from the slang word meaning ‘mess’. Poutine is generally a dish of French fries and cheese curds topped with a brown gravy. This slow cooked poutine recipe is a healthier interpretation of this comforting meal and so easy to prepare for a cold winter’s night.
Ingredients
1.5 kg beef chuck steak, trimmed, cut into 4cm pieces
1 red onion, finely chopped
2 garlic cloves, finely chopped
6 thyme sprigs, tied together with string
50 g butter
4 tablespoons plain flour
750 ml (3 cups) chicken stock, hot
¼ cup Worcestershire sauce
6 large root vegetables, such as potatoes, parsnips, purple, sweet potato, peeled, cut into wedges
1 tablespoon olive oil
250 g melting cheese, such as Raclette, Gruyere, Monterey Jack or Fontina, cut into small pieces
Chopped parsley or chives, to serve
In the slow cooker
Add beef, onion, garlic and thyme to the bowl of a slow cooker.
Heat a saucepan over medium heat. Melt butter in the pan. Add the flour, stirring, cook for 1 minute until a sandy texture forms. Gradually stir in stock, then bring to a simmer. Stir in the Worcestershire to combine, then pour gravy into slow cooker, stirring to combine. Cook on low for 8 hours. Remove the thyme and discard. Break up meat slightly with a large spoon.
Meanwhile, preheat oven to 200°C. Place wedges into a large roasting pan, drizzle with oil and season with salt, tossing to combine. Roast in oven for 40 minutes or until golden and tender.
Remove wedges from oven. Change oven to grill on high. Spoon beef mixture over wedges. Scatter with cheese. Place under the grill for 2 minutes or until melted. Serve with chopped parsley.
In the oven
Preheat the oven to 160°C. Add beef, onion, garlic and thyme to an ovenproof saucepan with a tight-fitting lid.
Heat a saucepan over medium heat. Melt butter in the pan. Add the flour, stirring, cook for 1 minute until a sandy texture forms. Gradually stir in stock, then bring to a simmer. Stir in the Worcestershire to combine, then pour gravy into pan with beef, stirring to combine. Roast in the oven for 3 hours or until very tender. Remove the thyme and discard. Break up meat slightly with a large spoon. Set aside covered until needed.
Meanwhile, change oven to 200°C. Place wedges into a large roasting pan, drizzle with oil and season with salt, tossing to combine. Roast in oven for 40 minutes or until golden and tender.
Remove wedges from oven. Change oven to grill on high. Spoon beef mixture over wedges. Scatter with cheese. Place under the grill for 2 minutes or until melted. Serve with chopped parsley.
Tip: You can freeze half the beef mixture for another meal.
Planning a dessert? Try this Apple Pudding Pie to follow, see here
