8- 10 Potatoes, peeled
2 Parsnips, peeled
2 Carrots, peeled
3 Yellow Onions, peeled
3 Cloves of Garlic
1/3 pound of Mushrooms, Shiitake or other
10-12 slices of Beef or Venison
1 ¼ cup Dark Beer
1 Cup of beef stock or cube beef stock
9 Juniper Berries
Butter and Oil
Corn Starch for thickening
2 Tbsps of Chopped Parsley
2 Tbsps Thyme Leave
Season the meat with Salt and Pepper, braise the meat in butter and oil and set aside.
Slice the potatoes, parsnips, carrots, onions and garlic. Brown the vegetables together with the mushrooms
in the same pan where you braised the meat. Cook for about 5-7 minutes.
Return the meat to the pan. Add the beer to deglaze the pan and add enough water to cover the
vegetables and meat.
Add the stock, if you are using a cube of stock make sure that it completely dissolves, simmer for
about one hour or until the meat if quite tender.
To thicken the stew mix 1-2 tablespoons of corn starch with an equal amount of water. Add the water
and corn starch mixture to the stew and stir as you pour it in so that lumps do not form in your stew.
Garnish your stew just before serving with the Parsley and Thyme.