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1
In a large bowl, toss the beef with the celery, carrots, onions, wine, bay leaves, juniper berries, rosemary and thyme.
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2
Cover and refrigerate overnight, stirring a few times.
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3
Drain the meat and vegetables in a colander set over a bowl.
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4
Pick out the juniper berries and discard them; reserve the marinade.
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5
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
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6
Add half of the meat and vegetables and cook over moderately high heat until lightly browned on the bottom, about 3 minutes.
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7
Stir and cook until lightly browned all over, about 2 minutes longer.
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8
Transfer to a bowl.
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9
Repeat with the remaining 2 tablespoons of oil and the meat and vegetables.
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10
Return the meat and vegetables to the casserole.
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11
Stir in the flour and cook, stirring, for about 2 minutes.
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12
Add the vinegar and stir to scrape up any browned bits from the bottom of the casserole.
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13
Add the reserved marinade and the tomato paste and simmer, stirring, for 2 minutes.
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14
Add the stock and 1/4 cup plus 2 tablespoons of the currant jelly, season with salt and pepper and bring to a boil.
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15
Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, 2 to 2 1/2 hours.
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16
Drain the stew in a colander set over a bowl.
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17
Transfer the pieces of meat to a platter.
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18
Press on the solids in the colander to extract as much liquid as possible.
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19
Pour the liquid back into the casserole and return the meat to the pot.
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20
Stir in the cream and bring to a simmer.
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21
Season the stew with salt and pepper.
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22
In a small saucepan, melt the remaining 1/4 cup plus 2 tablespoons of red currant jelly over moderate heat, stirring.
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23
Ladle the stew into large shallow bowls.
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24
Drizzle the warm jelly over the stew and serve with the spaetzle.
