• Barbecued Beef Stew

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    • 3 1/2 lb trimmed beef chunk
    • 1 tsp salt
    • 1/2 tsp freshly grnd pepper
    • 3 Tbsp. vegetable oil
    • 3 med onions minced
    • 12 ounce beer
    • 1/2 c. plus 2 Tbsp. cider vinegar
    • 1/2 c. ketchup
    • 3 Tbsp. darkbrown sugar
    • 1 1/2 Tbsp. Worcestershire sauce
    • 2 tsp grnd cumin
    • 1 tsp dry mustard
    • 3/4 tsp dry marjoram
    • 1 x dry chipotle chile Cheddared corn pudding (see below)
    • 3 x Large eggs
    • 2 can creamed - style corn (16 ounces each)
    • 1/8 tsp cayenne
    • 3 Tbsp. butter melted
    • 1 1/2 c. buttermilk
    • 2/3 c. saltine cracker crumbs (from 18 crackers)
    • 1/2 c. cornmeal
    • 3/4 tsp baking pwdr
    • 1/2 tsp baking soda
    • 1 1/2 c. shredded sharp cheddar cheese


    1. 1. Preheat the oven to 325 degrees. Season the meat with the salt and pepper.
    2. 2. In a large flameproof casserole, heat the oil over moderately high heat. Add in the meat in batches without crowding and saute/fry, turning, till browned all over, about 7 min per batch. As the meat is browned, remove it to a plate.
    3. 3. Add in the onions to the casserole and cook, stirring often, till golden brown and beginning to brown, about 7 min. Return the meat to the pan along with any juices which have collected on the plate. Add in the beer, cider vinegar, ketchup, brown sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle chile. Bring just to a boil, cover, and transfer to the oven.
    4. 4. Bake the stew for 2 to 2 1/2 hrs, or possibly till the meat is fork tender and beginning to fall apart. Remove from the oven, but increase the oven temperature to 350.
    5. 5. With a slotted spoon, remove the meat to a bowl. Skim all excess fat from the top of the stew. Fish out the chipotle chile. Tear off and throw away the stem end and puree the chile in a blender or possibly food processor with about 1 c. 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 possibly twice, till thickened slightly, 5 to 7 min. return the beef to the stew. (The recipe improves if made a day or possibly two in advanced)
    6. 6. Turn the barbecued beef and sauce into a 10 x 14 casserole about 3 inches deep. Spoon the corn pudding on top and spread to even. Bake 45 to 55 min, or possibly till the corn pudding is golden brown on top, lightly browned around the edges, and just set in the center.
    7. * This dish can be completely finished and refrigerated for up to 2 days before reheated. Prepared through step 6 and stored in a tightly covered container, the beefy part of this stew will freeze well for up to 3 months. The corn pudding tends to separate if it is frzn, though the flavor remains good.
    8. Cheddared Corn Pudding:1. Preheat the oven to 350
    9. 2. In a large bowl, beat the Large eggs with a fork till blended. Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking pwdr, and baking soda till well blended. Stir in the cheese.
    10. 3. Turn the pudding into a buttered 2 to 3 qt baking dish (11 x 13). Bake 45 min, or possibly till the pudding is lightly browned around the edges and the center is just set. Let stand 5 - 10 min before dishing out, allow the pudding to set up.

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