Traeger Poutine with Beef Tips
Traeger Poutine with Beef Tips takes crispy, golden-brown french fries and smothers them with rich, homemade beef gravy, copious amounts of fresh cheese curds (the squeakier the better), and tender braised beef tips to make the comfort food of your dreams.
Traeger Poutine with Beef Tips
I'm not sure if I've shared this with you all before or not, but as far as my favorite foods are concerned, the list is short.
- Ramen
- Sushi
- Roast Beef & Gravy
- Spaghetti
- Cheddar Bay Biscuits
The order changes and there are variations and temporary new additions to the list, but if I'm craving a big dish of something that is the ultimate of "comfort foods" - this is it.
When I was a teenager and couldn't afford to eat out very much, there was a little diner down the street called "Frontier Cake and Steak" (it is a liquor store now, if that tells you anything).
The Frontier was close enough to walk to, I could get a big heaping plate of french fries with a side of beef gravy for around $5, and that was my JAM for a time.
Even though I was close to the Canadian border, I didn't even know that poutine was a thing, but all that is to say that I'm kind of a resident expert on the subject of french fries and gravy.
Why You'll Love This Dish
- Big Comfort Food Energy - Fries, curds, beef, gravy. That's the whole plan.
- Pellet Grill Flavor - Light smoke in the braise makes the gravy taste extra special.
- Crowd-Friendly - Easy to scale up for game day or a backyard hang.
- Make-Ahead Ready - Cook the beef and gravy early, fry the fries right before serving.
- Customizable - Add jalapeños, swap herbs, or go extra cheesy.
Find more of my Easy Traeger Recipes here!
Recipe Shopping List
These are just the main points so you can check and see if you need to go shopping, or even want to go any further. The full ingredient list (with amounts) is down in the recipe card, so use that while you are cooking!
- Oil
- Beef Stew Meat
- Beef Stock
- Red Wine
- Johnny's Au Jus Mix (or another beef base)
- Onion
- Bay Leaf
- Corn Starch
- French Fries
- Cheese Curds
- Italian Parsley
Get our 75 ESSENTIAL Traeger Recipes here!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat The Grill
- Set your pellet grill to 350°F.
- Brown The Beef
- Heat oil in a Dutch oven over medium-high. Salt the stew meat, then brown it until you get good color.
- Braise On The Pellet Grill
- Add beef stock, red wine, au jus mix, onion, and bay leaf. Put the Dutch oven on the grill and cook 3-4 hours, stirring now and then and adding stock if the liquid drops too low.
- Crisp The Fries
- Cook fries until very crisp (fryer is best, oven works if you go long enough). Pull cheese curds from the fridge so they can warm slightly for serving.
- Thicken Gravy And Assemble
- Remove beef from the pot and simmer the braising liquid on the stove. Whisk cornstarch + cold water into a smooth slurry, then whisk into the simmering liquid until thick. Pile fries into a dish, toss in room-temp cheese curds, add beef tips, and smother with hot gravy. Finish with parsley if you want.
Try my Traeger Disco Tots!
Recipe FAQ
Ideally, you won't have any leftovers. French fries are best right out of the oven or fryer, and once the gravy is on top there's really no saving these for later unless you want them to resemble soggy mashed potatoes instead of crunchy, gravy-covered fries.
If you DO make more than you can eat in a sitting, just don't mix it all together until right before you serve, and re-heat the things in the way that's best for the individual ingredient.
For the fries, that's probably your oven or air fryer. The gravy and beef tips could be stored together and reheated in the microwave in a pinch.
Have some Short Rib Poutine!
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Traeger Pellet Grill Poutine
Crunchy french fries mixed with fresh cheese curds, tender beef tips, and then smothered with rich beef gravy.
Ingredients
- 1 tablespoon oil
- 1 pound beef stew meat
- 1 teaspoon salt
- 2 cups beef stock*
- 1 cup red wine
- 1 teaspoon Johnny’s Au Jus Mix
- 1 medium onion
- 1 bay leaf
- 1 ½ tablespoons corn starch
- 2 tablespoons cold water
- 1 28-ounce package frozen French fries
- 8 ounces cheese curds
- 1 teaspoon fresh Italian parsley
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Instructions
- Preheat your grill to 350°.
- Put the oil in a large Dutch oven on the stove over medium-high heat. Season the stew meat with salt, and brown in the Dutch oven.
- Put the beef stock, red wine, au jus mix, onion, and bay leaf in the pot that the beef tips are in, and place it on the pellet grill.
- Cook for 3-4 hours, or until the stew meat is fork-tender. Stir occasionally, and put in additional beef stock as necessary to maintain the level of the liquid so it doesn't cook down too much. (You lose less liquid if you cover the pot, but covered pots aren't exposed to the smoke and we like that touch here, so it is a trade-off.)
- ALTERNATIVE METHOD: Put the raw, seasoned beef tips into your pellet grill that's set to 180-200°. Smoke for 1-2 hours. Sear in the Dutch Oven on the stove, add all of the liquids, seasoning, and onion, and simmer covered for 3-4 hours on the stovetop.
- Once the beef tips are fork-tender, reduce the heat on the Dutch oven and remove the cheese curds from the fridge so they are at room temperature for serving.
- Cook the French fries according to package directions. For the best results, you'll want to break out the fryer. If you want to stick with the oven, just make sure to cook them long enough to crisp them up!
- While the fries are cooking, prepare the gravy by removing the beef tips from the braising liquid, and bringing the liquid up to a simmer on the stove.
- In a separate bowl, mix together the corn starch and cold water to form a slurry. Make sure there are no lumps!
- Whisk the slurry into the simmering gravy base. Cook until thickened.
- Assemble your poutine by placing your fries in a serving dish with sides (to contain all the gravy and help keep the fries hot), mixing in the room temperature cheese curds, and then covering the whole mess with piping hot gravy.
- Serve hot, and garnish with fresh parsley if you wanna be fancy.
Notes
* You might need some extra beef broth if you cook these uncovered on your pellet grill.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 586Total Fat: 28gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 112mgSodium: 1246mgCarbohydrates: 40gFiber: 3gSugar: 2gProtein: 39g
Nutrition data provided here is only an estimate.
