MERLOT BRAISED BEEF

Steps:

• 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 ½ 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).