Prep 23 mins
Cook 3 hrs 45 mins
Hearty dish with a zesty barbecue sauce. A nice salad or greens on the side make a great addition. Reheats well and flavor actually improves after being refrigerated for a day or two so it's a great do-ahead dish for a party or pot-luck. The stew itself can be frozen for up to 3 months, but the corn pudding tends to separate if it is frozen (though the flavor remains good).
- 3 1⁄2 lbs beef chuck roast, trimmed & cut into 1 . 5-inch chunks
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons vegetable oil
- 3 onions, chopped
- 12 ounces beer
- 1⁄2 cup cider vinegar
- 2 tablespoons cider vinegar
- 1⁄2 cup ketchup
- 3 tablespoons dark brown sugar
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon dry mustard
- 3⁄4 teaspoon dried marjoram
- 1 dried chipotle chile
Cheddared Corn Pudding
- 3 eggs, beaten
- 2 (16 ounce) cans creamed corn
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons butter, melted
- 1 1⁄2 cups buttermilk
- 2⁄3 cup saltine crumbs (18 crackers)
- 1⁄2 cup cornmeal
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups sharp cheddar cheese, shredded
- Preheat the oven to 325°F.
- Season the beef with salt and pepper.
- In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
- Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
- As the meat is browned, remove it to a plate.
- Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
- Return the meat to the pot along with any juices that have collected on the plate.
- Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
- Bring just to a boil, cover, and transfer to oven.
- Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
- Remove stew from oven, then increase oven temperature to 350°F.
- With a slotted spoon, remove the meat to a bowl.
- Skim all excess fat from the top of the stew.
- Remove the chipotle chile.
- Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
- Stir the chile puree back into the stew.
- If the sauce is thin, boil uncovered,.
- stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
- Return the beef to the stew.
- Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
- Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
- Stir in the cheese.
- Spoon the corn pudding on top and spread evenly.
- Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).