Merlot Braised Beef

Directions

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