Barbecued Beef Stew With Cheddared Corn Pudding Recipes

Steps:

• 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).