I am trying to cook a French Beef Bourgignon but cannot figure out the cuts of meat in the French Canadian Recipe

bœuf à braiser means ox to be braised or braised ox et poitrine fumé -> this would mean "and smoked breast/chest" jumeau ou macreuse means twin or scoter i cant be sure tho, sorry, my French is a mess yet I live in Montreal lol

It means: beef to braise (? or shoulder) and smoked breast. I'm not really sure about the translation (I'm not a specialist in meat cuts) so I got you a picture. Jumeau/ macreuse is #17. Poitrine is actually a part of pork. It's #10 on the picture. Good luck!

Dragonus has given you most of the picture; they just need to be mapped to English/American ones. The cuts overlap when you do that, French butchers subdividing the lower chest more times than their Anglo-Saxon counterparts. Boeuf jumeau and boule de macreuse from the lower parts are covered by the Br/Am 'brisket' cut. Boeuf jumeau and boule de macreuse from the upper parts are covered by the Br/Am 'chuck' cut. (The highest parts, not needed in your recipe, Fr. upper paleron, the côtes couvert & entrecôte, are covered by the Br 'neck & clod' and Br/Am 'blade' cuts.) So, your beef choice really centres around brisket and chuck. Pork poitrine fumé is smoked belly pork, which you can cover with a smoked bacon cut, preferably a well-covered one, because the poitrine serves as a 'moisturiser' in the dish as much as for flavour. All the best.