Barbecued Beef Stew With Cheddared Corn Pudding

READY IN: 4hrs 8mins




  • 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).