Canadian Poutine-Inspired Crockpot Gravy Fries

Poutine, Quebec’s beloved comfort classic, piles crisp fries with rich gravy and squeaky cheese curds. This crockpot spin simmers diced beef into a savory gravy, then crowns golden fries and fresh curds for an easy lunch twist.

Serves 4 · 15 min prep · 360 min cook

Estimate for one serving

• 560 cal
• 26g protein
• 48g carbs
• 30g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb frozen steak fries or thick-cut fries
• 8 oz beef chuck or stew meat, finely diced
• 1 medium yellow onion
• 2 garlic cloves
• 2.5 cups beef broth
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 8 oz fresh cheese curds
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped chives
• 4 cups optional side mixed salad greens

Instructions

1. 1Dice the onion and mince the garlic. Pat the diced beef dry and season with salt, pepper, and smoked paprika.
2. 2Place the seasoned beef, onion, garlic, beef broth, soy sauce, and Worcestershire in a 4- to 6-quart slow cooker. Cook on Low for 5 to 6 hours or High for 2.5 to 3 hours until the beef is tender and the liquid is deeply savory.
3. 3About 30 minutes before serving, bake the frozen fries on a sheet pan according to package directions until deeply golden and crisp—usually 425°F for 20–25 minutes—so they hold up under gravy.
4. 4When the beef is done, strain the cooking liquid into a measuring cup, reserving the meat and onions. You should have roughly liquid; top up with a splash of water or broth if short.
5. 5In a medium saucepan melt the butter over medium heat, whisk in the flour, and cook 1 to 2 minutes until the roux smells nutty and turns light golden.
6. 6Slowly whisk in the hot reserved cooking liquid. Simmer 3 to 5 minutes, stirring, until the gravy is thick enough to coat a spoon. Stir the shredded or diced cooked beef and onions back into the gravy; taste and adjust salt.
7. 7Divide the hot crispy fries among four lunch bowls. Scatter cheese curds generously over the fries while everything is still steaming so the curds soften without fully melting.
8. 8Ladle the hot beef gravy over the fries and curds. The heat will make the curds gooey in classic poutine style.
9. 9Sprinkle with chopped chives. Serve immediately with a side of mixed greens if you want a lighter midday balance, or pack components separately for office reheating—fries re-crisp best in a toaster oven.