Traeger Poutine with Beef Tips takes crispy, golden fries and dresses them in a rich beef gravy, plenty of fresh cheese curds (the squeakier, the better), and tender braised beef tips for a truly comforting dish.
Traeger Poutine with Beef Tips
This poutine is a celebration of texture and flavor: crispy fries, soft cheese curds, hearty beef, and a deeply savory gravy. I’m partial to simple comfort foods, and this combination sits near the top of that list.
As a teenager I used to walk to a local diner and order a plate of fries with a side of beef gravy for very little money. That humble plate stuck with me; it taught me that a few good components—well cooked—make a memorable meal. This recipe builds on that idea, adding slow-braised beef tips and a touch of smoke from a pellet grill to elevate the classic fry-and-gravy combo into something special.
“Absolutely delicious and so comforting after a long week. I used steak tips cut into cubes and braised for three hours, with a mix of hickory and mesquite pellets. Cheddar curds were perfect. I needed about 4 cups of stock between braising and thinning the gravy.” — Jaime
Why You’ll Love This Dish
- Comforting and satisfying — fries, cheese curds, braised beef, and rich gravy deliver classic comfort-food appeal.
- Smoky depth — a light smoke during the braise adds character to the gravy and beef.
- Great for groups — easy to scale for game day or gatherings.
- Make-ahead friendly — the beef and gravy can be prepared a day in advance; crisp the fries right before serving.
- Flexible — swap herbs, add heat with jalapeños, or use different cheeses to suit your taste.
Find more of my Easy Traeger Recipes here!
Recipe Shopping List
A quick list of the main ingredients so you can check your pantry before you start. Exact amounts are in the ingredient section of the recipe card below.
- Cooking oil
- Beef stew meat (or steak tips)
- Beef stock or broth
- Red wine (optional for depth)
- Beef au jus mix or beef base
- Onion
- Bay leaf
- Cornstarch
- Frozen or fresh French fries
- Cheese curds (or a fresh, mild cheese that melts well)
- Fresh Italian parsley
How To Make This Recipe
Here’s a clear overview of the process. Use the full ingredient list and step-by-step instructions below when you cook.
- Preheat the grill: Set your pellet grill to 350°F.
- Brown the beef: Heat oil in a Dutch oven on the stove over medium-high heat. Season the stew meat and brown it well for flavor.
- Braise on the pellet grill: Add beef stock, red wine, au jus mix, onion, and bay leaf. Place the Dutch oven on the grill and braise for 3–4 hours, stirring occasionally and topping up stock if needed.
- Crisp the fries: Cook fries until very crisp; a deep fryer yields the best texture, but a well-heated oven or air fryer works if cooked long enough.
- Thicken the gravy and assemble: Remove the beef, simmer the braising liquid on the stove, whisk in a cornstarch slurry until thickened, and assemble: fries, room-temperature cheese curds, braised beef, and plenty of hot gravy. Garnish with parsley.
Try my Traeger Disco Tots for another fun side!
Recipe FAQ
Ideally, poutine is eaten right away—fries are best crisp and cheese curds at room temperature. If you have leftovers, store components separately: keep fries in an airtight container, and store the beef and gravy together in the refrigerator. Reheat fries in the oven or air fryer to regain some crispness; reheat the beef and gravy gently on the stove or in short bursts in the microwave. Only combine the elements just before serving to avoid sogginess.
Also available: Short Rib Poutine for a richer variation.
More Recipes
- Instant Pot Roast Beef and Gravy
- Pork Chops with Mushroom Pan Gravy
- Blackstone Chicken with Mushroom Gravy
- Traeger Roast Beef Bowl
- Grilled Venison Rib Chops and Gravy
Pin For Later
Traeger Pellet Grill Poutine
Crunchy fries tossed with fresh cheese curds, topped with tender beef tips and smothered in rich beef gravy for a hearty, satisfying poutine.
Ingredients
- 1 tablespoon oil
- 1 pound beef stew meat (or steak tips)
- 1 teaspoon salt
- 2 cups beef stock (more as needed)
- 1 cup red wine
- 1 teaspoon Johnny’s Au Jus Mix or similar beef base
- 1 medium onion, sliced
- 1 bay leaf
- 1½ tablespoons cornstarch
- 2 tablespoons cold water
- 1 28-ounce package frozen French fries (or equivalent fresh fries)
- 8 ounces cheese curds
- 1 teaspoon fresh Italian parsley, chopped
Instructions
- Preheat your pellet grill to 350°F.
- Heat the oil in a large Dutch oven over medium-high heat on the stove. Season the beef with salt and brown on all sides to develop color.
- Add beef stock, red wine, au jus mix, onion, and bay leaf to the pot, then place the Dutch oven on the pellet grill.
- Braise for 3–4 hours, or until the beef is fork-tender. Stir occasionally and add stock as needed to maintain liquid level. Leaving the pot uncovered will allow more smoke flavor; covering preserves more liquid.
- Alternative: smoke raw seasoned beef tips on the pellet grill at 180–200°F for 1–2 hours, then sear in the Dutch oven, add liquids and onion, and simmer covered on the stove for 3–4 hours.
- When the beef is tender, reduce heat and remove the beef from the braising liquid. Bring the liquid to a simmer on the stove.
- Cook fries according to package directions or until very crisp. For best texture use a fryer; otherwise use a hot oven or air fryer and cook longer to achieve crispness.
- Make a slurry by whisking cornstarch into cold water until smooth. Whisk the slurry into the simmering braising liquid and cook until thickened to gravy consistency.
- Assemble by placing fries in a serving dish, mixing in room-temperature cheese curds, topping with beef tips, and spooning hot gravy over the whole dish. Garnish with parsley and serve immediately.
Notes
* If you braise uncovered on the pellet grill you may need additional beef stock to replace liquid lost to evaporation. Start with extra on hand and add as needed.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving (estimate): Calories: 586; Total Fat: 28g; Saturated Fat: 11g; Trans Fat: 1g; Unsaturated Fat: 14g; Cholesterol: 112mg; Sodium: 1246mg; Carbohydrates: 40g; Fiber: 3g; Sugars: 2g; Protein: 39g
Nutrition data provided here is only an estimate.
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