Beef Beer Goulash

Heat half of the butter in large pot or Dutch oven.

Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.

In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.

Add in the beer.

With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavor the stock.

Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.

Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.

Serve topped with parsley.

Enjoy!