Boeuf Bourguignon Poutine

Boeuf bourguignon poutine takes the French-Canadian snack to the next level with the addition of traditional braised beef stew and melty raclette cheese. Make the stew a day in advance for maximum flavour.

Chef Jaime Briones
Resto Gare

Ingredients
Boeuf bourguignon (yield 21 cups)
10 slices thick bacon, diced large
1/3 cup canola oil
5 kg beef chuck, cubed large
All purpose flour, as needed
Kosher salt and pepper, to taste
3 cups white mushrooms, quartered
1/4 cup tomato paste
1 bottle Cabernet Sauvignon
1 cup carrots, medium diced
1 cup celery, medium diced
8 1/2 to 12 1/2 cups beef stock
3 cups pearl onions

Country gravy (yield 4 cups)
2 Tbsp unsalted butter
1/4 cup carrot, diced
1/4 cup celery, diced
1/4 cup onion, diced
2 cloves garlic, minced
1 sprig fresh rosemary
1 spring fresh thyme
1 bay leaf
1/3 cup all purpose flour
1/4 cup powdered beef base
1 Tbsp tomato paste
4 1/2 cups dark chicken stock, hot
1/2 cup Cabernet Sauvignon
Kosher salt and pepper, to taste

Assembly
2 cups French fries
1/4 cup Gruyere cheese, shredded
1/4 cup raclette cheese, shredded
3/4 cup beef bourguignon
1/2 cup country gravy

Method
Boeuf bourguignon

1. In a large Dutch oven, render bacon over medium heat until crisp and golden brown. Remove from pan, reserve fat and set aside.
2. Meanwhile, liberally season diced beef with salt and pepper, then dust with flour until lightly coated.
3. Add canola oil to the pan, searing beef on all sides until golden brown and delicious. Remove and set aside.
4. Add mushrooms and saute until lightly coloured, scraping up the sticky bits from the bottom of the pan.
5. Stirring frequently, add tomato paste and reserved crisped bacon to pot. Cook until tomato paste begins to stick to the bottom of the pot.
6. Add red wine and let reduce by half.
7. Return seared beef along with celery, carrots and pearl onions to the pot. Cover with beef stock and bring to a simmer. Cover with aluminum foil and a tight-fitting lid, then place in oven at 300°F to braise for 3 1/2 hours, until tender.

Country gravy

1. In a heavy bottomed sauce pot, melt butter over medium heat and saute carrot, celery and onion for 5 minutes. Add garlic and saute another 5 minutes until fragrant.
2. Add herbs, bay leaf and flour until roux is formed. Cook for 10 minutes, stirring constantly.
3. Add soup base and ladle in hot stock 1 cup at a time while whisking constantly until smooth.
4. Stir in tomato paste and simmer for 45 minutes.
5. Stir in wine, season, then strain.

Assembly

1. Top fries with bourguignon, then cheese and gravy.

Yield 1 bowl of boeuf bourguignon poutine