Slow Cooked Beef Poutine with Gooey Raclette

Slow Cooked Beef Poutine with Gooey Raclette Photography by Guy Bailey for Studio Sonder

We’ve created a 3-course menu for the cooler months to enjoy with family and friends.

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.

Please see below bottom photo gallery for each visual step.

Slow Cooked Beef Poutine with Gooey Raclette

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 

  • Step 1 - Photography by Guy Bailey for Studio Sonder

  • Step 2 - Photography by Guy Bailey for Studio Sonder

  • Step 3 - Photography by Guy Bailey for Studio Sonder

  • Step 4 - Photography by Guy Bailey for Studio Sonder

  • Step 5 - Photography by Guy Bailey for Studio Sonder

  • Step 7 - Photography by Guy Bailey for Studio Sonder

  • Step 8 - Photography by Guy Bailey for Studio Sonder

  • Slow Cooked Beef Poutine with Gooey Raclette Photography by Guy Bailey for Studio Sonder

image
Olivia Andrews

Olivia Andrews has worn a number of hats throughout her 16-year career in the food industry. She is a cookbook author, recipe writer, food stylist, TV host and was the co-founder of the hugely sucessful meal kit delivery service Marley Spoon. Studio Sonder is her latest exciting venture to take shape.

Read Posts