Merlot Braised Beef - cooking recipe

Ingredients

1 lb stewing beef, cubed
1 onion, sliced
1 stalk celery, sliced (and leaves)
3 cloves garlic, smashed
3 sprigs parsley
1 bay leaf
6 juniper berries, crushed
1 1/2 cups merlot or 1 1/2 cups dry red wine
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
3 tablespoons butter
2 tablespoons granulated sugar
1/4 cup beef stock or 1/4 cup water
2 carrots, cut in 1-inch lengths
1 teaspoon salt
1/2 cup white pearl onion
1 cup button mushroom
2 tablespoons chopped fresh parsley
Popovers (go with the beef)
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt

Preparation

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