Sylvie’s Beef Merlot

Ingredients

• 1 lb (450 g) stewing beef cubes
• 6 juniper berries, crushed with a knife blade
• 4 sprigs fresh parsley
• 3 garlic cloves, minced
• 1 onion, sliced
• 1 celery stalk (including leaves), sliced
• 1 bay leaf
• 1 ¹⁄₂ cups Merlot or other dry red wine
• 2 tbsp Beef & Steak Seasoning
• 1 tsp black peppercorns, whole
• 2 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp sugar
• ¹⁄₂ cup beef broth
• 2 carrots, coarsely chopped
• Sea Salt, to taste
• 8 oz (225 g) whole button mushrooms, optional

Preparation

1. In a large bowl, stir beef, juniper berries, parsley, garlic, onion, celery, bay leaf, wine, Beef & Steak Seasoning and Black Peppercorns. Cover and refrigerate to marinate at least 4 hours (preferably overnight).
2. Remove beef from marinade and place in a bowl. Sprinkle with flour and stir to coat. Strain marinade. Reserve onion, bay leaf and celery.
3. Working in batches, brush Wok or frying pan with oil and brown meat over medium-high heat. Remove pieces to a bowl as they are done.
4. When all beef is browned, melt butter in wok or frying pan over medium-high heat. Add sugar and stir often until it is a deep nutty brown. Stir in reserved marinade, onion, bay leaf, celery and beef broth.
5. Bring to a boil, then add beef, carrots and Sea Salt. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 1 1⁄2 hours, until beef is tender. Stir in mushrooms for the last 15-20 minutes of cooking.
6. Serve with boiled potatoes.