All-Canadian Poutine with Brown Ale Gravy

5 of 5 (1 Review)
Pair With
Brown ale_icon
Brown ale
Shop Now
Amber ale_icon
Amber ale
Shop Now
  • Difficulty 2
  • Prep Time 25 mins
  • Cook Time 20 mins
  • Serves 4
  • Difficulty 2
  • Prep Time 25 mins
  • Cook Time 20 mins
  • Serves 4
Crispy fries, creamy cheese curds and rich gravy are comfort-food perfection. And we’ve used a couple of tried-and-true tricks to make this the best gravy around: first, we simmer mushrooms in brown ale to extract their savoury goodness, and second, we combine chicken and beef broth to get that deep, authentic flavour poutine lovers crave. Frozen fries make the assembly ultra-easy, so you can whip up this dish anytime you have half an hour to spare.


  • 3 tbsp (45 mL) olive oil, divided
  • 1/2 cup (125 mL) finely diced onion
  • 1 227 g package cremini mushrooms, thinly sliced
  • 1/2 cup (125 mL) brown ale
  • 1/2 tsp (2.5 mL) salt (approx), divided
  • Pinch pepper
  • 1 900 g bag frozen french fries (preferably extra-crispy style)
  • 2 tbsp (30 mL) salted butter
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups (500 mL) no-salt-added beef broth
  • 1 cup (250 mL) chicken broth (see tips)
  • 1 200 g bag white cheddar cheese curds (about 1-1/2 cups/375 mL)
  • Chopped chives (optional)


  1. 1. In a large saucepan, heat 2 tbsp (30 mL) oil over medium heat. Add onion and mushrooms and cook, stirring often, until onions are softened and light golden and almost no mushroom liquid remains, 7 to 8 minutes.
  2. 2. Pour in brown ale, stirring and scraping up any browned bits on bottom of pan. Cook, stirring occasionally, until almost no liquid remains, 2 to 3 minutes. Season with 1/4 tsp (1 mL) salt and the pepper, and transfer mushroom mixture to a bowl. Meanwhile, preheat oven and cook fries according to package directions.
  3. 3. Return pan to burner. Melt butter with remaining 1 tbsp (15 mL) oil over medium heat. Add flour and cook, stirring constantly, until toasted and nut brown, about 2 minutes.
  4. 4. Whisk in beef and chicken broth. Return mushroom mixture to pan and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. 5. Season with remaining 1/4 tsp (1 mL) salt. Taste gravy and add up to 1/4 tsp (1 mL) more salt, if needed. Reduce heat to lowest setting and keep warm, stirring occasionally, until fries are ready.
  6. 6. Divide fries among 4 plates. Top with cheese curds and gravy. Garnish with chives (if using).


  • This recipe makes four servings as a side, but it can be a hearty main for two or three people.
  • If your supermarket doesn’t carry cheese curds, substitute shredded or torn mozzarella cheese.
  • We used no-salt-added beef broth and regular chicken broth and added a bit of salt to keep everything in perfect balance. If you like, you can use no-salt-added chicken broth instead — simply taste and adjust the seasoning toward the end of cooking.
  • If you have leftover gravy, let it cool. Transfer to an airtight container and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen gravy in the refrigerator overnight. To reheat, bring gravy to a boil in a small saucepan. Reduce heat and simmer, stirring often to prevent lumps from forming, for 5 minutes before serving.

Leave a Review

Please rate

Your email address will not be published. Required fields are marked *

  1. Cynthia Moreau says:

    Shared! Loved! 🙂