Barbecued Beef Stew With Cheddared Corn Pudding

Total Time: 4 hrs 8 mins Preparation Time: 23 mins Cook Time: 3 hrs 45 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 1 preheat the oven to 325°f.
• 2 season the beef with salt and pepper.
• 3 in a dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
• 4 sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
• 5 as the meat is browned, remove it to a plate.
• 6 add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
• 7 return the meat to the pot along with any juices that have collected on the plate.
• 8 add the beer, vinegar, ketchup, sugar, worcestershire sauce, cumin, mustard, marjoram, and chipotle.
• 9 bring just to a boil, cover, and transfer to oven.
• 10 bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
• 11 remove stew from oven, then increase oven temperature to 350°f.
• 12 with a slotted spoon, remove the meat to a bowl.
• 13 skim all excess fat from the top of the stew.
• 14 remove the chipotle chile.
• 15 tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
• 16 stir the chile puree back into the stew.
• 17 if the sauce is thin, boil uncovered,.
• 18 stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
• 19 return the beef to the stew.
• 20 pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
• 21 beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
• 22 stir in the cheese.
• 23 spoon the corn pudding on top and spread evenly.
• 24 bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).