Beef Poutine Fries and Gravy

Make the Poutine Gravy

1. In the pot of an electric pressure cooker, add the Panorama Beef Stew meat. Pour in the chicken stock and season with salt and pepper.
2. Place the lid on the electric pressure cooker. Make sure the pressure release valve is set to “sealed.”
3. Set the electric pressure cooker on manual high pressure for 1 hour and 30 minutes, and let the beef stew meat cook under pressure.
4. When the timer rings, quick release the pressure.
5. When the pot has completely depressurized, remove the lid.
6. Set the electric pressure cooker to the Saute setting. Use a wooden spoon or a fork to break apart the meat. (This should be pretty easy since it will be incredibly tender now!)
7. In a liquid measuring cup, combine the beef stock (at room temperature) and cornstarch to make a slurry. Use a fork to stir them together until the cornstarch has completely dissolved into the stock.
8. Pour the stock-cornstarch mixture into the beef mixture.
9. Cook for 10-15 minutes, or until the mixture has thickened into a gravy, then turn off the electric pressure cooker, and cover to keep warm.

Make the Poutine Fries

1. Bake your freezer French fries based on the packaging instructions. (We found that you need to bake them 5-7 more minutes to get them suuuuuuper crispy. If they’re just slightly crisp, they won’t stand up to the gravy and will become a soggy mess.)
2. When the fries are crispy and golden brown, remove from the oven and transfer immediately to your serving dish.
3. Sprinkle the cheese curds on top of the fries.
4. Drizzle the beef stew meat gravy on top of the fries and cheese curds.
5. Garnish with chopped parsley, if desired, and enjoy immediately.