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