Barbecue Beef Poutine
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked potato wedges with a savory beef barbecue sauce, topped with cheese curds. Potatoes baked until crisp, beef cooked with onion, replaced paprika with cumin, ketchup swapped for tomato paste, and Worcestershire replaced with soy sauce. A hint of smoked chipotle added for depth. Sauce thickens with flour and butter. Cheese curds melted on top of hot potatoes and sauce for gooey texture. A twist on classic poutine with smoky, hearty flavors.
Prep:
25 min
Cook:
50 min
Total:
Servings:
4 servings
#Canadian cuisine
#comfort food
#oven-baked
#beef recipes
#barbecue twist
Potatoes cut thick, skin on. Oven preheated, waiting. Tossed in oil, salted. Spread on baking sheet. Crispy edges developing slowly. Meanwhile, skillet heats. Butter melting, onions sizzling. Garlic follows, fragrant, quick softening. Ground beef joins, browning, breaking apart. No longer raw, but not yet done. Flour dusted, coating every bit. Cumin added, smoky whisper. Broth drizzled slowly, thickening magic begins. Tomato paste replaces typical ketchup; soy sauce twists flavor, deeper umami. Chipotle powder sparks mild heat. Sauce thick and rich. Cheese curds next—melting slightly on warm potatoes. Combination of textures and flavors. Classic poutine, but with a smoky beef barbecue kick. Fast but not rushed. Balanced layers, simple ingredients made bold. Filling. Go ahead. Dive in. It waits.
Ingredients
Oven-baked potato wedges
- 800 g (about 5 cups) Russet potatoes, unpeeled, cut into 1.5 cm (1/2 inch) thick wedges
- 25 ml (1 1/2 tbsp) vegetable oil
- Salt and pepper to taste
Beef barbecue sauce
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 400 g (14 oz) lean ground beef
- 25 g (2 tbsp) butter
- 30 g (3 tbsp) all-purpose flour
- 5 ml (1 tsp) ground cumin
- 475 ml (2 cups) beef broth
- 50 ml (3 tbsp) tomato paste
- 15 ml (1 tbsp) soy sauce
- 1/4 tsp smoked chipotle powder
- 280 g (10 oz) cheese curds
About the ingredients
Russet potatoes work best for crispy wedges with fluffy interiors. Leaving skin on adds texture and nutrients. Adjust wedge thickness for desired crispiness. Vegetable oil chosen for high smoke point and neutral flavor. Butter for cooking beef adds richness; flour thickens sauce—don’t skip or sauce stays thin. Cumin replaces paprika for earthier aroma; chipotle powder introduces subtle smokiness without overpowering. Tomato paste instead of ketchup keeps sauce less sweet and more concentrated. Soy sauce brings depth and saltiness, standing in place of Worcestershire with unique twist. Cheese curds are essential for authentic poutine feel; if unavailable, small mozzarella chunks or fresh farmer’s cheese work too. Season generously with salt and pepper throughout to build flavor layers.
Method
Prepare potato wedges
- 1. Heat oven to 205°C (400°F). Line baking sheet with parchment paper.
- 2. In a large bowl, toss potato wedges with vegetable oil. Season with salt and pepper.
- 3. Arrange wedges skin-side down on baking sheet. Roast for about 47 minutes until golden and crispy, turning once halfway through.
Make beef barbecue sauce
- 4. While potatoes roast, melt butter in large nonstick skillet over medium-high heat.
- 5. Add chopped onions and garlic; sauté until softened, about 4 minutes.
- 6. Add ground beef. Brown, breaking into small pieces with wooden spoon. Season with salt and pepper.
- 7. Sprinkle flour and cumin over beef mixture. Stir for 1 minute to coat beef and cook flour.
- 8. Gradually pour in beef broth, stirring constantly to avoid lumps.
- 9. Stir in tomato paste, soy sauce, and smoked chipotle powder. Bring to boil, reduce to simmer for 3-4 minutes until sauce thickens.
- 10. Adjust seasoning as needed.
Assemble dish
- 11. Divide baked potato wedges among plates.
- 12. Scatter cheese curds over hot potatoes to start melting.
- 13. Generously spoon hot beef barbecue sauce over potatoes and cheese.
- 14. Serve immediately while cheese is gooey and sauce warm.
Cooking tips
Start with prepping potatoes early for maximum crisp. Toss well with oil so all wedges get coated evenly. Use parchment to prevent sticking and uneven cooking. Don’t overcrowd baking sheet or wedges steam instead of roast. Flip wedges once during cooking for uniform browning. While potatoes roast, focus on sauce. Cook vegetables first for sweetness and aroma—don’t rush onions or garlic. Browning beef thoroughly intensifies taste but avoid overcooking to keep texture tender. Flour needs to fully cook, about a minute, to avoid raw taste. Add liquids gradually, stirring constantly to prevent lumps. Simmer for a few minutes so sauce gains body. Finish by adjusting seasoning to taste; smoky chipotle can be adjusted up or down based on preference. Assemble while potatoes and sauce still hot for cheese to melt properly. Serve immediately. No waiting.
Chef's notes
- 💡 Start potatoes early. Cut wedges thick enough 1.5cm. Toss oil well all around. Use Russet for fluffy inside. Bake skin-side down for crisp. Don’t crowd pan or steam happens. Flip halfway for even browning. Parchment helps no sticking no unevenness. 205°C hot oven important. Timing matters close to 47 min.
- 💡 Butter melts first for sauce. Onions and garlic soften slow, about 4 mins. Brown beef breaking pieces small. Season layered — salt, pepper. Flour coats beef, cooks a minute or raw flavor lingers. Cumin instead paprika changes profile, earthier, deeper. Add broth slow stirring lumps gone. Tomato paste thick and less sweet than ketchup. Soy sauce replaces Worcestershire adds umami punch.
- 💡 Heat management key. Medium-high for browning beef but avoid tough dry bits. Simmer sauce few minutes after boil to thicken properly. Adjust smoked chipotle powder by taste, mild heat but visible. Cheese curds on hot wedges melt partially, melts with sauce on top. If no curds, use fresh farmer’s cheese or small mozzarella chunks close.
- 💡 Season as you go. Salt pepper multiple times needed. Raw potatoes bland. Beef benefits from multiple layers salt. Sauce thick to coat wedges, not runny soup. Don’t skip flour or sauce thin watery. Keep sauce warm or cheese won’t melt right. Assemble fast. Cheese melts uneven if sitting long. Serve immediately keep textures distinct.
- 💡 Wedges size affects crisp timing. Thin fries crisp faster but dry inside. Thick wedges hold fluffy core. Skin left adds texture and nutrients, skipped peeling saves time. Oil must coat evenly not patchy. Baking sheet size matters. Overcrowd slows roasting creates steam. Flipping makes crisp on all sides. Watch potatoes near end for burn spots.
Common questions
Can I use sweet potatoes?
Yes but baking times change. Sweet potatoes softer, more moisture. Crisp won’t match Russet. Flavor different sweeter. Adjust salt because sweetness varies. Sauce same method works fine.
What if no cheese curds?
Use small mozzarella chunks or fresh farmer’s cheese. Not exact texture but melts gooey. Avoid pre-shredded cheese, no gooey stringiness. Mild flavor cheeses better as sauce strong. Cheese melts best on hot potatoes, no cold wedges.
Sauce too thin?
Add more flour or simmer longer. Flour needs to cook out flavor raw avoided. Stir constantly pouring broth avoid lumps. Slow simmer thickens. Can add butter last for shine and slight thickening. Patience matters here.
How to store leftovers?
Sauce cool, fridge container air tight. Potatoes better crisp next day roasted again 200°C 10 min. Cheese—avoid mixing cold, melts poorly reheated. Reheat sauce stovetop, not microwave for smooth texture. Won’t be same but good reheated.
