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1
Preheat the oven to 325u00b0F.
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2
Season the beef with salt and pepper.
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3
In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
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4
Saute the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
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5
As the meat is browned, remove it to a plate.
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6
Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
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7
Return the meat to the pot along with any juices that have collected on the plate.
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8
Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
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9
Bring just to a boil, cover, and transfer to oven.
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10
Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
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11
Remove stew from oven, then increase oven temperature to 350u00b0F.
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12
With a slotted spoon, remove the meat to a bowl.
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13
Skim all excess fat from the top of the stew.
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14
Remove the chipotle chile.
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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.
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16
Stir the chile puree back into the stew.
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17
If the sauce is thin, boil uncovered,.
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18
stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
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19
Return the beef to the stew.
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20
Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
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21
Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
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22
Stir in the cheese.
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23
Spoon the corn pudding on top and spread evenly.
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24
Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).
