-
1
In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
-
2
Remove beef; sprinkle with flour and set aside.
-
3
Strain marinade through sieve into bowl, pressing solids; set marinade aside.
-
4
In skillet, heat oil over medium-high heat; brown beef in batches.
-
5
Transfer to bowl.
-
6
Add 1 tbsp butter to pan.
-
7
Stir in sugar, cook until deep nutty brown.
-
8
Stir in reserved marinade and stock, averting eyes to avoid splatters.
-
9
Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 1/2 hours.
-
10
Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
-
11
With slotted spoon, transfer to stew.
-
12
Add mushrooms to skillet; simmer for 10 minutes.
-
13
Serve sprinkled with parsley.
-
14
Popovers-----------------.
-
15
In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
-
16
Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
-
17
Place in center of cold oven.
-
18
Heat oven to 450F; bake for 25 minutes.
-
19
With skewer, puncture each popover; bake for 10 minutes or until puffed.
-
20
(Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).
