Barbecued Beef Stew with Cheddared Corn Pudding
Why I Love This Recipe
I adapted this recipe from a book called Simply Stews to make it more client-friendly. I have also pressure cooked the stew and finished it off in the oven with the corn pudding. It's worth the time it takes cause it makes a lot and is perfect for the cool weather.
Ingredients You'll Need
3 1/2 pounds beef chuck -- trimmed, cut in 1 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons oil
3 medium onions -- chopped
12 ounces beer
1/2 cup & 2 tbsp 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 chili
Cheddared Corn Pudding recipe prepared
through stirring in the cheese
3 eggs
2 cans 16 oz. cream style corn
1/8 teaspoon cayenne
3 tablespoons butter -- melted
1 1/2 cups buttermilk
2/3 cup Saltine crackers -- crushed
1/2 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sharp cheddar cheese -- shredded
Directions
Preheat oven to 325. Season meat with the salt and pepper
In a large flameproof casserole, heat the oil over med. high heat. Add the meat in batches without crowding and saute, turning till browned all over, about 7 min. per batch. As the meat is browned, remove to plate.
Add the onions to the pan and cook, stirring often, till golden and beginning to brown, about 7 min. Return the meat to the pan along with any juices that have collected on the plate. Add the remaining ingredients (except corn pudding). Bring just to a boil, cover, and transfer to oven.
Bake for 2 to 2 1/2 hours, or till the meat is fork tender and beginning to fall apart. Remove from oven, but increase oven temp. to 350.
With a slotted spoon, remove the meat to a bowl. Skim all excess fat from the top of the stew. Fish out the chili. *Tear off and discard the stem end and puree the chili in a blender or food processor with about 1 cup of the cooking liquid. Stir the puree back into the stew. *( I would consider this step optional if you're pressed for time!) If the sauce is thin, boil uncovered, until slightly thickened. Return beef to stew. Cool slightly.
Turn the stew into a 10x14 or 11x13 casserole, about 3 inches deep. I would use something "oven to freezer to oven" at this point. Spoon the corn pudding on top and spread to even out. Bake 45 to 55 minutes, or till the corn pudding is golden on top, lightly browned around the edges, and just set in the center.
Cheddared Corn Pudding - 8 servings
Preheat oven to 350.
In a large bowl, beat the eggs with a fork till blended. Beat in the remaining ingredients except cheese till well blended. Stir in the cheese. *This is where you spoon on top of stew.
For a separate side dish, turn the pudding into a buttered 2 or 3 quart baking dish. Bake about 45 minutes, or until the pudding is lightly browned around the edges and the center is just set. Let stand 5 to 10 min. before dishing out.
NOTES : This dish can be completely finished and refrigerated for up to 2 days before reheating. 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.
