- ½ cup Hungarian sweet paprika
- 1 tablespoon cayenne pepper
- 2 teaspoon ground nutmeg
- 2 tablespoon fresh marjoram, chopped
- 3 tablespoon kosher salt 5 pounds Indiana beef chuck roast or short ribs, diced
- ½ pound thick sliced bacon, diced
- 2 large yellow onion, diced
- 4 red peppers, roasted, peeled and chopped
- 4 cups Sun King Wee Mac beer
- ½ cup local sorghum
- 1 cup diced tomato
Combine ¼ cup of the sweet paprika, cayenne and nutmeg in a small skillet. Toast until fragrant and colors become bold.
Place toasted spices in small bowl. Add marjoram and salt. Mix well to combine. Rub spice mixture into your stew meat. Let rest 30 minutes, or marinate overnight.
Cook diced bacon in Dutch oven or wide stockpot. Render until almost crispy. With pan on medium-high heat, sear stew meat in bacon fat until browned well on all sides. Remove all meat from pot.
Over medium heat, sweat the yellow onions, roasted pepper and garlic until the onions are translucent and tender. Deglaze pan with beer, sorghum and diced tomato. Bring mixture up to a simmer. Place beef back into pot (or combine all ingredients and put into a crockpot) and place in a 250°F oven for 4-6 hours, until beef is tender.
Remove beef from pot and let drain for a moment.
Combine remaining ingredients from the pot in a blender. Puree until you have a beautiful, thick sauce that coats the back of a spoon. Strain, or if desired serve as-is.