Corned Beef Poutine Topped with Guinness Gravy

If you love classic Canadian poutine but want an Irish twist, this corned beef poutine with Guinness gravy is ideal for March—or any time you crave comfort food.

Poutine is a beloved comfort dish that’s rich, satisfying, and undeniably indulgent. Traditionally made with hot French fries, squeaky cheese curds, and a warm brown gravy, it originated in Quebec in the 1950s. For St. Patrick’s Day leftovers—or whenever you want something hearty—I swapped the usual gravy for a Guinness-based sauce and topped the dish with tender corned beef. The result is a Canadian classic enhanced by distinctly Irish flavors: robust, savory, and perfect for sharing.

What Ingredients Are Needed for Corned Beef Poutine?

• Corned beef brisket (with spice packet)
• Unsalted butter
• Sweet onion and garlic
• All-purpose flour
• Guinness Draught (or similar stout)
• Low-sodium beef or chicken stock
• Dijon mustard
• Worcestershire sauce
• Salt and black pepper
• Frozen or fresh fries
• White cheddar cheese curds (or preferred curd/cheese)

Overview of the Method

1. Cook the corned beef slowly until fork‑tender, then dice or shred it.
2. Prepare a Guinness gravy by sautéing onion and garlic in butter, whisking in flour, then adding stout and stock.
3. Bake or fry the fries until crispy and warm the cheese curds to room temperature.
4. Assemble the poutine in layers: fries, cheese curds, corned beef, more fries and curds, then ladle on hot gravy.

About Poutine

Authentic poutine is simple: fries, cheese curds, and brown gravy. What makes it so versatile is how well it accepts additions—meats, vegetables, or creative sauces—so long as those three core elements remain. It’s served across Canada as both an appetizer and an entrée, and it’s perfect for sharing or for a single indulgent portion.

Which Cheese Works Best?

Traditional poutine uses white cheddar cheese curds because of their unique texture and mild flavor that melts around the hot fries. If curds aren’t available, use a mild, squeaky-style curd or chunked/mild cheddar that will soften and provide that classic contrast between gooey gravy and slightly firm cheese.

Corned Beef Poutine with Guinness Gravy

This recipe blends tender corned beef with a savory Guinness gravy poured over crispy fries and cheese curds. It’s a bold, satisfying version of poutine that works great for St. Patrick’s Day, leftover corned beef, or any time you want a comforting meal with extra depth.

Ingredients

Corned Beef

• 2 lbs corned beef brisket (including spice packet)
• 4 cups water (enough to cover brisket in slow cooker)

Guinness Gravy

• 3 tablespoons unsalted butter
• 1/2 cup finely diced sweet onion
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 (11.2 oz) bottle Guinness Draught (or similar stout)
• 1 cup low-sodium beef stock (or chicken stock)
• 1 tablespoon Dijon mustard
• 1/2 tablespoon Worcestershire sauce
• Salt and black pepper, to taste

Poutine

• 4 cups crispy fries (baked or fried)
• 2 cups room-temperature cheese curds
• 1 cup diced corned beef brisket

Instructions

Corned Beef

1. Place the corned beef and spice packet in a slow cooker and add just enough water to cover the meat. Cook on high for 8 hours (or until tender). Drain, then dice or shred the brisket and keep warm for assembly.

Guinness Gravy

1. Melt butter in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds.
2. Add the flour and cook, stirring constantly, for 1 minute to form a roux. Slowly whisk in the Guinness, then add the stock, Dijon mustard, and Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until the gravy thickens slightly. Season with salt and pepper. If you need a thicker gravy, whisk a small amount of cornstarch with stock and stir in, but avoid making the gravy too thick—poutine needs a pourable sauce.

Assemble the Poutine

1. Cook the fries according to package instructions or your preferred method until crispy.
2. In a serving bowl, add about half the fries, scatter half of the cheese curds and half of the diced corned beef. Top with the remaining fries, curds, and corned beef.
3. Ladle hot Guinness gravy over the top—start with about 1 cup and add more to your preference so the fries become nicely sauced but not soggy. Serve immediately.

Nutrition (per serving)

Serving: 1 serving • Calories: 510 kcal • Carbohydrates: 45 g • Protein: 18 g • Fat: 26 g • Saturated Fat: 14 g • Sodium: 1058 mg • Fiber: 4 g

This corned beef poutine with Guinness gravy is rich, bold, and comforting. It’s perfect for using leftover corned beef or making from scratch for a special meal. Enjoy warm and be prepared to go back for seconds.