Instructions: 1. Preheat the oven to 325 degrees. Season the meat with the salt and pepper.

2. In a large flameproof casserole, heat the oil over moderately high heat. Add the meat in batches without crowding and saute, turning, until browned all over, about 7 minutes per batch. As the meat is browned, remove it to a plate.

3. Add the onions to the casserole and cook, stirring often, until golden and beginning to brown, about 7 minutes. Return the meat to the pan along with any juices that have collected on the plate. Add 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. Bake the stew for 2 to 2 1/2 hours, or until the meat is fork tender and beginning to fall apart. Remove from the oven, but increase the oven temperature to 350.

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 discard the stem end and puree the chile in a blender or food processor with about 1 cup 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 twice, until thickened slightly, 5 to 7 minutes. return the beef to the stew. (The recipe improves if made a day or two in advanced)

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 minutes, or until the corn pudding is golden on top, lightly browned around the edges, and just set in the center.

* 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 frozen, though the flavor remains good.

Cheddared Corn Pudding:
1. Preheat the oven to 350

2. In a large bowl, beat the eggs with a fork until blended. Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended. Stir in the cheese.

3. Turn the pudding into a buttered 2 to 3 quart baking dish (11 x 13). Bake 45 minutes, or until the pudding is lightly browned around the edges and the center is just set. Let stand 5 to 10 minutes before dishing out, allow the pudding to set up.

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